Il maestro Diego Venturi

In 1983 Diego Venturi, at age 15, began work as an apprentice at the Pasticceria Perlini in via Cappello, one of the city’s most prestigious and renowned shops; from that moment, a long and fruitful collaboration began between Diego and his maestro, Cav. Enzo Perlini.
In 1988 Diego Venturi began taking specialized courses on chocolate making, the creation of chocolate Easter eggs, leavened pastry, and cake decoration, always maintaining the precious and antique recipes of Enzo Perlini. He also met other pastry chefs of national and international fame, including Massari, Tonti, Beduschi and Biasetto, with whom he traded experiences and techniques.
In 1997 Enzo Perlini, then 82, in agreement with his wife Rosa, decided to pass on his business to his dear student, Diego Venturi, who saw his dream realized at the young age of 29.
Today Diego Venturi, heir to the art of Cavalier Enzo, proposes various traditional pastries such as the Dolce Perlini, the Dolce Sogno, the Tenerello, the Prelibato, and 80 other types of cakes, as well as 50 kinds of cream and dry pastries, 15 varieties of pralines, stuffed dried fruits, and a fantastic assortment of chocolate “objects” of his own design.
In addition he produces typical holiday cakes, such as the Nadalin (Christmas star), Pandoro, and Panettone as well as marzipan; apple fritters, crisp galani (ribbony cookies), and tortelli (cream-filled pastries) for Carnival season; and for Easter, Colombe (dove-shaped cakes) and decorated and personalized chocolate eggs.
Diego Venturi has been married to Daniela Bellini since 1984. They live near Verona with their two young children.

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Il maestro Diego Venturi