ICAM Technical Consultant, chocolate and pastry chef
Giancarlo Alosa
Pastry Capello (Torino)
With a strong bond to Piedmont culture and tradition, working out of his patisserie “Capello”, Giancarlo offers his skills and passion in the art of chocolate and pastry making, bringing a contemporary touch to traditional creations that characterises his style.
Distinctive features
- Classic, gourmet and enterprising
- Giancarlo’s style is traditional, with a strong bond to Piedmont traditions, with gourmet flavours and strong tastes dominating his creations.
Class of 1985, Giancarlo Alosa studied in Turin’s Colombatto Catering School, before working hard to build his skills in kitchens in Cogne, Cortina, Claviere and Virginia. He began working in the historical “Capello” patisserie, owned by his family since the end of the ‘80s.
Thanks to his passion for original and modern ideas, the Capello patisserie established itself as one of Turin’s finest, with its range of products spanning breakfast treats, classic and modern cakes, mignon and savoury pastries, as well as becoming known for their evening gourmet aperitifs.
Giancarlo has been one of ICAM’s CHOCO CUBE Technical Consultants since 2020, placing his skills and professional approach acquired through years of experience and research at the service of Italian and international clients.
"Chocolate is not just an ingredient, it is a journey that starts from distant territories that through art, passion, research and innovation I can transform sharing this values with customers."
CHOCO CUBE’S consultants
A team of professionals that share ICAM’s philosophy and approach, working side-by-side with the company to develop, grow and spread the culture of authentic Italian chocolate.
