When I'm asked how Brió was born, the answer is never simple.

You could say it all started when I was a child, when I used to bake in my grandmother's kitchen. That's where my passion for pastry making was born.

After the 2009 earthquake in L'Aquila, I left with my family for South America. I lived for five years in Bogotá, Colombia , and three years in Lima, Peru , where I graduated from a linguistic high school, majoring in German (without realizing that by choosing French, I would have saved myself some trouble later!).

In those years, I experimented with every recipe I could think of in my mother's kitchen. One day, I decided to put myself to the test: after school, I began a French pastry course at Le Cordon Bleu in Lima. It was there that I decided to turn that passion into a profession.

With great tenacity, in addition to my high school exams, I prepared for the entrance exams to École Ducasse , one of the most prestigious culinary schools in the world. I took English exams and an intensive French course (if I had chosen French in high school, I would have avoided the study nights!).

And then the long-awaited day arrived:

“Miss Ferretti has been admitted to the 2018 class of the Bachelor of Arts in French Pastry Arts at the École Ducasse in Yssingeaux, France .”

During those three years, I was fortunate to be mentored by great chefs , gaining intense work experience between Paris and Madrid . They were years of study, hard work, and dedication.