Every day, what you choose, what you think, and what you do is what you become.
Silvia Federica Boldetti
Silvia Federica Boldetti is a multifaceted professional in the world of pastry and digital marketing. After years of experience as an internationally renowned pastry chef and chocolatier, she launched several innovative initiatives, including the platform ebookpdf.it, which became a publishing house in 2024. The project focuses on publishing specialized ebooks, including recipe books and novels.
In 2022, Silvia also founded Pasticceria in Pillole Academy, a platform offering courses and learning paths not only in pastry, but also in developing independence in recipe creation and balancing. What sets the Academy apart is its unique approach: it doesn’t just provide recipes, but practical tools to help students become self-sufficient in the world of pastry, aimed at those who want to refine their skills and creativity.
In parallel, Silvia Federica Boldetti also works in social media marketing and advertising, leveraging her expertise to support promotion and online communication in the food industry and beyond.
With a strong academic background—including a Master’s degree in Promotion and Management of Gastronomic and Tourism Heritage from the University of Gastronomic Sciences in Pollenzo—Silvia has worked with major brands such as Callebaut and Debic, and actively contributes as a writer for Pasticceria Internazionale magazine.
Winner of prestigious awards, including the “The Pastry Queen” world championship for female pastry chefs in 2016, she became the first woman to earn the title of AMPI Master Pastry Chef in 2018. A familiar face on television, Silvia starred in her own show “Il favoloso mondo di Silvia” on Gambero Rosso Channel. She continues to inspire with her passion for pastry and her ongoing commitment to innovation.
Three words that describe me: versatile, determined, forward-thinking.
My source of inspiration: anything from everyday life.
The technique/ingredient I’m most passionate about: chocolate—because it has no fixed shape, yet it can become anything.
The dessert I love making the most: I don’t have a favorite; I often get tired of what I’ve already created, as if it ages. So I’d say: the dessert I haven’t made yet.
A fun fact about my work that few people know:
I’m not actually a pastry chef that’s just a small part of what I do. I handle communication, project planning, scheduling, consulting… Making desserts isn’t my main job; there’s so much more behind the scenes! It’s just the tip of the iceberg.
Busting a myth in the industry:
There isn’t just one “right” way to get a result there are countless. If someone tells you it can only be done “their way,” it just means they haven’t yet found another method to achieve the same goal differently.