Federico Anzellotti
The President
Master Pastry Chef and President of the P&C Italian Style Association.
Recognized among the 5 best Pastry Chefs in the World with the award
Prix Au Chef Pâtissier 2021 from the International Academy of Gastronomy, and winner of the 2011 Junior World Team Championship.
BIOGRAPHY
Grown up among the scents and flavours of the business founded by the
his parents, Federico Anzellotti has been since he was little
fascinated by the art of baking.
Thus, at a very young age, he began his training at
prestigious pastry schools to continue the
family tradition.
In 1998, thanks to the experience gained with the best
masters at national and international level, takes into account
hand the family business giving it new impetus and
expanding its offering with a particular focus on
chocolate shop.
A passion, that for chocolate, that Anzellotti does not
will never stop cultivating, until it becomes a
recognized expert in the field, consultant for companies
primary importance, called to the prestigious task of
manage the Cluster dedicated to cocoa during the Expo
2015.
From 2005 to 2015 he was part of the scientific technical committee
of Callebaut (a company that represents 70% of the
world cocoa production). From 2016 to 2018 it is
technical consultant of the House Luker for the development of the
Fine Cocoa De Aroma in Italy.
Since 2006 he has been a consultant and organizer of the Pastry &
Culture at Sigep in Rimini, the most important national fair
of the sector.
From 2004 to 2018 he was the organizer of the Italian championships
Junior and Senior Pastry Chefs under the patronage of
Presidency of the Republic and coach of the National Team
Italian Pastry Chefs for national and international competitions
international.
From 2007 to 2019 he was National President of the
Confederation of Italian Pastry Chefs.
In 2011 he won the World Championship of
Junior Team Pastry Making.
There are numerous specialized magazines and television programs in which he has been invited to participate, including La prova del Cuoco, Quelli che il calcio, il Più Grande Pasticcere, Bake Off Italia, Ricette all'italiana, just to name a few, and companies that rely on him as a testimonial include Segafredo Zanetti, Casa Luker, Unox, Giuso and Eridania.
In 2015 and 2022, he was an Ambassador for Made in Italy Pastry at Expo Milano and Expo Dubai. At the conclusion of Expo Milano in 2015, he published the book "La Dolce Italia."
Since 2016, he has been a consultant for ICE/ITA in promotional events for Made in Italy products and food technology: Italian Cuisine Week in the World, trade fairs, foreign missions, international cooperation, and events at Italian embassies abroad.
In 2018, Anzellotti became President of the Pastry & Culture Italian Style Ets Association and in 2019 Scientific Technical Director of P&C Italian Style srls.
In the same year he created the new brand Emozioni Italiane.
In 2020, on behalf of the Ministry of Foreign Affairs and ICE, he authored two technical-scientific guides dedicated respectively to cocoa and coffee, “Le Bellezze del Gusto”.
In 2021, the International Academy of Gastronomy awarded Anzellotti the Prix Au Chef Pâtissier 2021, an award reserved for the 5 best pastry chefs in the world.
In 2023 he will star in a new television series, Emozioni Italiane - Il mio dolce favorito, linked to the world of pastry making, featuring celebrities, which will air in the 2023/2024 television season on Prime Video and Food Network.
From 1999 to today, Professor at the Ministry of Public Education and Merit.