Born in Argentina, I moved to Italy to become a pastry chef. My past experience mixes communication with languages, translation and a passion for visual contents, music and the history of food. I decided to step away from the traditional duties involved in a bakery shop to challenge myself in the creation of opportunities to communicate concepts through food with a whimsical and crafty essence. The journey is long, but the heart is in the right place. If sharing is caring, then baking is better!

Time management

A massive glass of patience mixed with empathy.

Social communication and food culture

Lyrics. The worst ones. Always.

The recipe for Italian meringue. Everyone thinks it's really difficult and, although there are some technical passages in it, it's not. AND, funny enough, did you know that most Italians don't know of its existence?

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