Born in 1989 in a small town near Venice, Diletta Zenna’s journey began unexpectedly after earning a degree in social work. However, the seeds of a culinary career were planted long ago, rooted in a childhood filled with the aromas of her mother’s cooking. Her professional path was forever changed upon meeting Piergiorgio Siviero, the chef and owner of the renowned restaurant Lazzaro 1915 in Pontelongo.

Under Siviero’s mentorship, she developed a deep-seated passion for dough and a unique philosophy of incorporating vegetables and savory elements into the world of pastry. This experimental approach allowed her to master advanced cooking techniques while redefining the boundaries of sweet and savory. Today, she collaborates closely with Matteo Cameli at the celebrated Al Vecchio Convento in Portico di Romagna while continuing to develop innovative personal projects that showcase her creative evolution.