Michele Vetrano is a fine example of determination, passion and personal transformation. Former bricklayer and IFA alumnus, today is the Italy's best baker. His story is that of a young man who, at some point in his life, decided to pursue his dreams and put all the effort and passion he could into achieving them.
His choice to leave his masonry profession and to studying baking with Italian Food Academy turned out to be not only successful but also very rewarding.
From construction site to kiln: the choice of a new beginning
The decision to leave the masonry trade was not a difficult one for Vetrano. "That work was not fulfilling for me," he confesses. This dissatisfaction, along with a desire to support his wife, prompted him to explore new avenues, finding in baking a profession that soon turned into a true passion.
Training with IFA and the initial challenges
For become a professional baker, Michele chose to enroll in the Advanced baking course organized by Italian food Academy. Not being a "child of the art," he felt the need for more in-depth training, and Italian Food Academy provided him with the necessary foundation to embark on this new path. "The whole duration of the course was very educational," says Michele, who remembers learning by carefully observing the masters and facing difficulties in the field. Among the main challenges, handling sourdough and doughs proved particularly challenging, but with dedication and practice she overcame every obstacle.
"It was a 360-degree training, it was a very good experience where I not only brought home professional training but also personal training. I would like to thank Ifa, the teachers and especially Daniele Di Grazia whom I mentioned before, who even after the course became a friend, a brother, a confidant, an extraordinary person and an excellent teacher."
Winning the Italian baking championship
After the training, Vetrano decided to put his skills to the test by participating in the italian bakery championship. Despite little experience, he prepared with great commitment, rehearsing daily and constantly comparing himself with his master. The bread that secured his victory was a work of art, the result of a deep connection with Italian agricultural traditions. The use of LICOLI sourdough starter and the combination of type 1 flour with semolina resulted in a bread that, as Michele recounts, "released emotions at the bite and took us back in time." The concept behind its creation was to blend northern and southern Italy, combining durum and soft wheat for an authentic, agricultural product at 100%.
The emotions of success and the ethics of baking
When he found out he had won, Vetrano was incredulous. "I thought it was too early to enter such a competition," he says, "but when they called my name, I wanted to jump for joy!" An unexpected victory that confirmed he was on the right track.
His baking philosophy is based on ethics and respect for raw materials. Michele is a firm believer in giving a voice to small-scale farmers and ranchers, who for too long have been overshadowed. The use of sourdough, for him, is a choice of authenticity: "It offers a more fragrant bread, with a longer shelf life, and gives that touch of acidity that other yeasts fail to impart."
Toward the future: trends and goals
Michele is convinced that the future of baking will be increasingly quality-oriented, with a return to ancient grains and traditional methods. His vision is clear: "Small mills that work as they once did will be rediscovered."
His professional goal? To continue to grow every day, constantly improving. Michele dreams of creating an ethical agricultural supply chain centered on respect for the land and people.
The advice he gives to those who are beginning a path in baking is clear: "Do it with passion, because without passion only fatigue remains. And never give up."
The story of Michele Vetrano is that of a personal and professional transformation, marked by dedication, respect for raw materials, and a deep love for the art of baking. An inspiring example for anyone who dreams of making their passion a successful profession.
