Maurizio Bonanomi

Maurizio Bonanomi, a master pastry chef from Brianza, is the owner of Pasticceria Merlo in Pioltello, a historic pastry shop founded in 1942, whose name he chose to preserve as a tribute to its legacy.

His immense passion for pastry began in childhood, inspired by the irresistible aromas of Pasticceria Cis in Albavilla, where Diego Binda introduced him to the secrets of the trade.

Maurizio’s dedication to precision, quality, and craftsmanship has made him one of Italy’s most respected pastry chefs. His relentless pursuit of perfection led him to win second place in the prestigious “Re Panettone” competition in both 2013 and 2015.

His career began in the hospitality sector as a chef and pastry chef in luxury hotels, before taking a bold step forward by purchasing Pasticceria Merlo, where he continues to elevate its legacy.

For Maurizio, excellence begins with ingredient selection. His panettone is crafted with: High-quality panettone flour, Premium French butter, Fresh eggs from a top-tier local farm, Custom-made candied fruit, Pure vanilla from Polynesia and a final touch of citrus paste, made with freshly grated Amalfi lemons and Sicilian oranges, infused in a vanilla bean distillate.

This meticulous attention to detail led him to win first place in 2017 in the national competition “La Gazza Golosa”, earning the title of Best Panettone in Italy.

Maurizio is a founding member of the Accademia del Lievito Madre, where he currently serves on the Executive Board, playing a key role in advancing the art of natural fermentation.

Today, Maurizio Bonanomi is one of our Masters of Flour, a benchmark in the world of pastry.

With his attention to detail and pursuit of perfection, he shares his expertise and secrets at the Accademia della Farina, where both professionals and passionate enthusiasts can learn from one of the greatest pastry artisans of our time.