Visiting pastry chef provides taste of Italy

Tuesday, October 7, 2025

photos by Jennifer A. Cline, college editor

In Penn College's baking lab, a man in a chef's uniform provides instruction to a young woman, also in a chef's uniform, as both look at a product on a stainless steel table. Commercial ovens are behind them.

In Penn College's baking lab, Chef Alberto Mezzoli (left), corporate pastry chef for Bindi North America, guides Jaiden L. Jones, a baking & pastry arts student from Cogan Station, in creating tuile cookies that would top a tiramisu cake.

Chef Alberto Mezzoli, corporate chef for Bindi North America, spent time with students in the Customer Service & Retail Baking Operations class as they prepared an Italian-themed bread and pastry sale, then provided a demonstration for all those interested in the Global Food & Hospitality: Cuisine, Culture & Perspectives class.

The class, available to students in any major, will be offered in Spring 2026 and culminates with a 16-day trip (May 19-June 3) to Italy. The trip features visits to four regions to explore the origins of iconic food products (such as Parmigiano-Reggiano cheese), as well as hands-on cooking and baking classes.

Mezzoli demonstrated an authentic tiramisu (Italian for “pick me up”). The master pastry chef began learning the traditional techniques of Italian pastries when he was 14 years old. His first job was at a local pastry shop in his hometown of Ravenna, Italy, and he later worked in upscale hotels and Michelin-starred restaurants. Bindi North America is the exclusive importer of European bakery brands Bindi, Forno D’Asolo and Gelpat.

Mezzoli was accompanied by Giacomo Berselli, of the Marco Polo Program Abroad in Italy, who shared what students can expect during their time in Italy. Berselli facilitates the course's tours and activities.

Global Food and Hospitality is one of seven Global Experience courses available to students in Spring 2026. To learn more about the classes, visit www.pct.edu/global.