From 1959 he works with his father in their family's workshop and, after a few years he takes the management of it.
The "Associazione Panificatori di Varese" [Bread makers Association of Varese] appoints him at first Area Representative and Vice-President later, mandate that he carries out until 1999.
In 1986 President Francesco Cossiga appoints him Cavaliere della Repubblica Italiana [Cavalier of the ItalianRepublic].
From 1987 until 2000 he is "Maestro Panificatore" [Bread maker Master] in the Training schools of Varese, Como, Erba and Saronno.
In 1990/91 he is sent to Guinea (Africa) to teach a group of Guineans about the Cooperative management for bread production. This project is designed thanks to the Italian Foreign Office, in collaboration with I.S.C.O.S. (Italy) and C.N.T.G. (Guinea).
In 1994 he takes part in the World Team-championship and he gets the 2nd individual place in Bread making.
In March of the same year, with some of his students from the School of Como, he takes part in the European School Championship and he gets the 1st place for Technology and Professionalism.
He is invited to take part into the Bread making Festivals of Strasbourg and Vienna.
He cooperates with the Bread makers of Cividale del Friuli (UD) to organize the first International Meeting of Bread making Schools (France, Austria, Italy).
He is asked to keep training courses for Bread makers on the whole national territory.
In February 1995 he trains and prepares the national team that wins this category in the European Championship of Nantes.
In 1996 he is the founder and President of the “Richemont Club Italiano” [Italian Richemont Club], an International Club established in 1948 based upon the prestigious Richemont Training school of Lucerne. The Club's Members are scattered over twelve World Countries such as Austria, Belgium, Denmark, France, Germany, Japan, United Kingdom, Ireland, Italy, Luxembourg, Spain and Switzerland and they pass on expertise principles to train elite professionals.
In Marchhe is invited in Strasbourg by the “Fédération Patronale de la Boulangerie et Pâtisserie du Bas-Rhin” [Employers Federation for Bread making and Confectionery of Bas-Rhin ] to run a training course on the Italian products on the occasion of the CEE six-months Italian Presidency.
In Varese he has organized and coordinated the Festival for Bread making and Confectionery Schools with the participation of, besides the ItalianSchool of Varese, also of the Schools from France, Switzerland and from the CzechRepublic.
He is co-author of the book: “IL PANE: un’arte una tecnologia” [BREAD: art and technology] edited by Lucisano - Zanichelli.
From 1997 he teaches “Special Bread making” at the CastAlimenti in Brescia.
From May 1998 until May 2000 he is Publishing Manager of the magazine “Panificazione & Pasticceria” [Bread making & Confectionery].
He cooperates on the redaction of the manual about the proper sanitary procedures as far as the artisan sector of Bread making and of Baked Products (Art. 3 D.L. 155/97 - HACCP) This manual is considered complying by the Italian Ministry of Health , which has forwarded it to the E.U. Commission. The evaluated version of the Manual is the “November 1998” one.
He is Bread making teacher for the 4th and 5th year at the IPSIA [Istituto Professionale di Stato per l'Industria e l'Artigianato, StateProfessionalSchool for the Industry and the Handicraft] StateSchool in Lodi from the school year 1999/2000 until 2002/2003.
From October 1999 he cooperates with the Chamber of Commerce of Trieste for the training of family-owned bread making artisan companies in Mongolia.
From May 2000 until April 2004 He cooperates with the weekly magazine of the Italian Federation of Bread makers “L’Arte Bianca” as technical advisor.
Starting from December 2000 he cooperates with the magazine “Dolcesalato” on the bread making techniques, with the Masters Iginio Massari and Paolo Magni for the confectionery and ice cream making techniques.
He trains the team that in June 2000 is the European second-in-command champion in Bulle (CH) in occasion of the European Championship for this category; he also trains the team that come third in 2001 inNantes.
From September 2001 he is the Richemont-Club's International Vice-president and he will be appointed President in September 2005.
In June 2002 he trains the national team that wins the Artisan Bread making EuropeanChampionship in Bulle (CH)
He is co-author of the book “PANIFICANDO…” [Making Bread] edited by Lucisano – Zanichelli and published in February 2003.
He is author of the text “Pane & Pani” [Bread & Breads] edited by Gribaudo – Savigliano (Cn) and published in January 2004.
He is professor at the Professional Academic Institute for the Cooking Sciences for the Department of bread making science and technique, in association with the European University Jean Monnet in Bruxelles that in February 2004 conferred him an honorary degree .
The 7th August 2003 the "Confraternita Ticinese dei Cavalieri del Buon Pane" [Ticinese Confraternity of the Good Bread's Cavaliers], a worldwide distinguished and esteemed Order, which was founded in 1959 in Geneva, appoints him with the title of Cavalier of honor with the enthronement that takes place on Sunday, 22nd August 2004. He is the second Italian to bear this prestigious title.
From May 2004 he cooperates with the magazine “Il Panificatore Italiano” [the Italian Bread maker] as bread-making technical advisor.
From September 2005 he is the Richemont-Club's International President.