WE ARE TASTE BUDS

​My name is Roberto Ruffo and I am a white art instructor and consultant. For years I have cultivated a deep passion for dough. My journey was born from a simple curiosity: understanding what makes a bread, a pizza or a leavened product in general truly extraordinary. This curiosity has become study, research and daily experimentation.

Over time I have studied traditional and modern techniques, exploring the science behind every leavening, every flour and every process. I have never been satisfied with "following a recipe": I wanted to understand why. I studied with dedication and got my hands dirty every day, refining a method that combines technical rigor and artisanal sensitivity.

Today I deal with consultancy, training and development, with the aim of passing on the knowledge I have gathered. I believe that sharing knowledge is the best way to grow a profession and inspire new passions. Whether you are a professional, an enthusiast or a business that wants to improve its product, I will be happy to accompany you on this journey into the world of dough.