I'MPASTA CONCEPT

Carlo Di Cristo, a non-canonical identity: biologist, neuroscientist, Zoology researcher at the University of Sannio, but with a passion for natural yeast bread-making, studied with the scientist's approach.

A self-taught bread-maker, who was able to transform himself into a point of reference for many professionals, investing in his own personal training, perfecting the technique alongside the masters, developing ideal flour formulations for the work that interested him most, researching the mills best in the area. “Soulcrumbs” is the name of the restaurant adventure of the same name, which lasted a couple of years, where we tried to give the bread element the dignity it deserves, proposing it not as a support element, but elevating it to the foundation of the dish itself. All combined with sustainable cuisine, based on the careful selection of raw materials, the management of waste and the choice of the producer based on how he works. 

From the recycling of ingredients, to the seasonal and sometimes daily menu. Sustainable food, not banal, but pure and real, without artifacts, which entertained and made people feel good. 

He is currently a partner and production manager of Foorn, a bakery and pizzeria business founded in Mariglianella and soon to open in Naples. He follows the bakery's activities and at the same time is an external consultant for Molino Casillo and various bakeries and bakeries in Italy and abroad. 

He collaborates with national and international cooking schools such as Alma in Colorno and In Cibum in Pontecagnano. He is co-author, together with Ezio Marinato, Cristian Zaghini and Pierluigi Sapiente, of the book “Spontaneous fermentations in baked products” published by Italian Gourmet.