A Venetian descendant, Luigi Biasetto was born in Bruxelles, a city of chocolate and pastries. He started working in the most renowned laboratories of the Belgian capital, developing a unique decorative style and a deep technical knowledge.
In 1997, he was selected as one of the three pastry chefs representing Italy at the Coupe du Monde de la Pâtisserie in Lyon, France. The competition is a lifetime opportunity to be part of a pool of internationally acclaimed pastry chefs. The kermesse was a complete success for the Italian team, which won the first prize with the cake “Setteveli”.
The year after the victory, Luigi opened Pasticceria Biasetto, a new space in Padova that soon became a landmark for the food scene of the entire region. Thanks to the precious contribution of his brother Alessandro and his wife Sandra, over the years Pasticceria Biasetto has been awarded with multiple prizes from leading institutions, and has been selected to be part of the prestigious Relais & Desserts Association.
Most of the cakes and the pastries for the clients of Pasticceria Biasetto are prepared at the Atelier Biasetto, a technologically advanced laboratory close to the flagship location, where a team of expert pastry chefs work under the direction of Luigi and Alessandro.