Biagio settepani biography

Biagio Settepani.
Co-Owner & Executive Pastry Chef at Pasticceria Bruno.
-- Born in the Sicilian town Ventimiglia, Biagio Settepani hoped for a career in journalism.

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The leading flour company for professional chefs Molino Dallagiovanna, hosted a masterclass on October 23rd at the prestigious Chocolate Academy in New York City. The masterclass led by Molino Dallagiovanna’s bakery chef Fabio Del Sorbo (in the picture) and well-known pastry chef Biagio Settepani.

THE MASTERCLASS

Fabio Del Sorbo said this masterclass is important because “panettone is no longer just a product made in Italy but is an Italian product made around the world.”

In January, Del Sorbo will travel to Tokyo as the demand for Italian pastry cooking skills is high worldwide. When baking panettone, Del Sorbo said the flour is the base, like the fundamental structure for a building; therefore, you need the highest quality of flour. “The flour from Dallagiovanna is selected by the best pastry chefs around the world because of the meticulous selection of the grain that is carried out. It is important for us to only source from certified grains with a protein value of more than 14% and each flour is first tested in the laboratory before being sold.”

The protagoni

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About

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Family Owned Since 1973

OUR PASSION FOR PASTRY AND FOOD IS FUELED BY DISCIPLINE, CREATIVITY, AND OUR LOVE FOR CREATING THE INDUSTRY’S BEST!

Bruno’s has been a family-owned establishment since 1973. Biagio Settepani moved to New York from Sicily with his family as a young boy where he began his career at the age of 13 in a small pastry shop in Brooklyn. He continued working and learning as much as possible and at the age of 21, he took over the reins of Bruno Bakery, a well-known bakery and café in New York City. Ever since, his dedication to the art of pastry has sent him around the world to accumulate as much knowledge of the craft as possible. The Settepani family is committed to providing quality products and service to their customers.

We specialize in occasion cakes, wedding cakes, catering, and dessert tables make your upcoming event a memorable one. The Bruno’s family has also competed at the highest level of food competition winning Bobby Flay’s Cannoli throwdown, and Rachel Ray

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Acclaimed Staten Island pastry chef pens book about his Italian roots, shares recipes

STATEN ISLAND, N.Y. -- Born in the Sicilian town Ventimiglia, Biagio Settepani hoped for a career in journalism.

Now, 55 years later, the master pastry chef who owns the Pasticceria Brunos of Dongan Hills and West Brighton claims four successful bakeries in his lifetime along with a solid set of culinary honors and international accolades.

This rich history in the food business and as a family man is chronicled in Settepani's book, "I, Biagio Settepani: My Life and Recipes," a self-published tome on sale at his Staten Island bakeries.

Settepani signed books during a party Sunday at the Dongan Hills bakery. About 50 fans showed up over the three-hour affair, which included bites of pastries featured in Settepani's book. Family members mentioned in the book also attended -- Biagio's wife of more than 25 years, Pina, plus children Salvatore, Fina Maria and Joseph. His mother, Filippa "Finuzza" Bondi, reveled in the event from her perch at a table in Pasticceria