Antonio Daloiso was born in Barletta on September 26, 1988, heir to three generations of the confectionery art. Specialization and refresher courses are fundamental for Antonio Daloiso's professional and human growth: from ice cream, to artistic sugar, from decorations to desserts, from sourdough to summer cakes and artistic chocolate.
The know how acquired among flours, creams and chocolate since he was a child, nourished by passion and family tradition have been translated into innovation, experimentation and creativity making Antonio Daloiso a complete Pastry Master, with an evident propensity for working with artistic sugar with which he creates unique decorations.
At only 25 years old, his stubbornness and courage allowed him to join the AMPI - Accademia Maestri Pasticceri Italiani (Academy of Italian Pastry Masters), holding the record of the youngest Academician. In the same year he won the first Italian edition of the television show "The Greatest Pastry Chef" aired on Rai 2.
