Antonio Russo

Antonio Russo studied pastry in Naples and he worked in many workshops, among them Vittorio Carraturo’s, Calise’s, Scaturchio’s and Bellavia’s. Throughout the years his experience grew and his knowledge got “contaminated” with different traditions such as the Sicilian one. After years of training, he decided to strengthen his knowledge by attending Leonardo di Carlo’s course in which he managed to reach new levels and he created a recipe for “Buona la Prima”, Leonardo di Carlo’s book. His adventure in Bologna started at Pasticceria D’Azeglio in 2005, first as a pastry chef and later becoming the owner. He later founded la Borbonica and also became a FABBRI specialist.
In 2018 he arrived among the top 5 at Panettone Day and every year since 2017, thanks to his dedication and his passion for his business, La Borbonica has been nominated among the top pastry shops in Bologna.