Dott. Attilio Di Sciascio
- Apr 1
- 6 min read
Updated: Apr 24
He doesn't often talk about himself. He doesn't need to. His work has spoken for itself, whether in bakeries in Abruzzo, in industrial laboratories in Dubai, in lecture halls in Molise, or at a table in Campo de' Fiori in Rome. Dr. Attilio Di Sciascio is one of the quiet architects behind the DI SCIASCIO style.
Newspaper IL GIORNALE · DI SCIASCIO
Dr. Attilio Di Sciascio is a food technologist. But that describes him as incompletely as the word "musician" would describe a conductor of La Scala in Milan. He is a scientist who reads history in grains of flour, a practitioner who understands the chemistry of life in fermentation processes, a teacher who has proven the same thing in laboratories and bakeries on four continents: quality is not an opinion, it is science.
Dr. Attilio Di Sciascio studied at the University of Molise, a university deeply rooted in the agricultural and food sciences of southern Italy, whose research on food technology, fermentation, and grain processing is considered a benchmark in international scientific literature.¹ There he earned his degree as a Food Technologist. In Italy, this is a state-protected professional title regulated by the Ordine Nazionale dei Tecnologi Alimentari, entitling its holder to the responsible management of production processes, the development of new food products, and scientific consulting throughout the agri-food sector.² The Food Technologist, as defined by the National Ordinary itself, combines technical, legal, and business expertise and works at the intersection of science, craft, and industry, where most people only understand one of these three dimensions. Dr. Attilio Di Sciascio has mastered all three for decades on four continents.
L'Accademia del Molino Candelori
As Technical Manager at Molino Candelori, one of the leading flour technology facilities in Central Italy, located in Casoli di Atri in the province of Teramo, with one of the most modern milling systems in the region and a production chain that is now fully traceable through blockchain technology³, Dr. Attilio Di Sciascio applied his knowledge to industrial practice. At the Accademia del Molino F.lli Candelori, he taught alongside professors from the Università degli Studi di Teramo, Faculty of Biosciences and Agro-Food Technologies. This collaboration between industry and academia is considered a model for practical food education in the international professional community. His courses included: Paste Techniques with Laboratory Practice, Biological, Physical and Chemical Fermentation, Analysis and Characteristics of Raw Materials, and Working Environment and Quality-Price Ratio.⁴
No abstract theories, no academic exercises, but fermentation processes you can smell. Dough properties you can feel and quality standards you can taste. His sphere of influence was never limited to Italy. Documented consulting assignments took him to Russia, the United Arab Emirates, Brazil, and Asia, everywhere with the same mission: to explain to large-scale producers the difference between flour and good flour. Between bread and real bread.
Il Progetto | BIOPAN | Science as a social responsibility
As Presidente dell'ATS Progetto BIOPAN, the first business association for the production of organic bread in Abruzzo e Molise, certified by ICEA, Dott. Attilio Di Sciascio assumed a responsibility that went far beyond the consulting mandate.⁵ After years of training, testing, and scientific research, the BIOPAN trademark was created under his technological leadership, a project that brought together local artisan bakers, university institutes, regional authorities of the Abruzzo region, and national associations such as the Fiesa Assopanificatori Confesercenti. At training events held at the Molino Candelori, he introduced the affiliated bakers to innovative production methods for organic baked goods, from classic breads to traditional regional festive pastries.⁶ Science in the service of the community and technology in the service of taste.
"Edutainment"-Gastronomia
Roma, Campo de' Fiori
In Rome, at Campo de' Fiori, the oldest market square in the Eternal City, a place of trade, encounters, and ideas since the Middle Ages, Dr. Attilio Di Sciascio, together with the actor Christopher Lambert, opened a trattoria that was more than just a restaurant. It was a place of learning, a trattoria sul mercato del fiore, where students from the Università degli Studi di Roma experienced firsthand what dough cultures are, what fermentation smells like, and what the true art of breadmaking means. Not from textbooks, but through direct practice in a functioning restaurant where real guests sat every day. The concept of edutainment gastronomy, education through experience, science through enjoyment, is now an established term in restaurant education and international gastronomy research. Dr. Attilio Di Sciascio embodied it before it had a name. The trattoria did not close for economic reasons, but because his international consulting work took him to other continents, leading to a strategic realignment, and this is not the end of it.
Languages as a key
There is something that doesn't appear in any publication list or press report, but which immediately strikes anyone who speaks with Dr. Attilio Di Sciascio: he is a polyglot in a professional field that thrives on national borders and which he has long since transcended. Italian, German, English, Russian, and basic Mandarin. This language combination is not an academic embellishment; it is the direct result of a professional life that knew no boundaries. Anyone developing flour recipes in Russia must speak Russian. Anyone explaining fermentation technology to industrial partners in Dubai must be precise in English. Anyone teaching in Abruzzo, scientifically responsible for kitchens in Germany, and consulting in Asia lives between languages like others live between spaces. For Dr. Attilio Di Sciascio, languages are what raw materials are to his products: the material from which quality is created.
L'Architetto del Gusto
What Dr. Attilio Di Sciascio means to the DI SCIASCIO brand can be summed up in one sentence, which at first sounds like an understatement, but on closer inspection is the most precise sentence one could write about him: He is the reason why the cuisine at DI SCIASCIO is better than that of any competitor, and why this is no coincidence. Hardly any other restaurant or food & beverage establishment of DS®'s caliber in Germany has a PhD-holding food technologist with international industry experience who is actively involved in product development, quality assurance, and purchasing strategy. He is an integral part of the operation; he is Dr. Attilio Di Sciascio. The wine line, developed together with Gianni and Mario Di Sciascio II, and produced in collaboration with the Brancatelli winery in Tuscany, bears his signature in its sensory qualities. The flour selection for the Neapolitan pizza at Da Mario's LITTLE ITALY and KARLSON also bears his signature in its dough preparation. The product architecture of the company's own brands, from extra virgin olive oil to bronze-colored pasta, bears his signature in quality control. He rarely speaks about himself; his products speak for him.
There is one lesson that Dr. Attilio Di Sciascio has embodied throughout his entire professional life, consciously or unconsciously, explicitly or implicitly: Tradition and science are not opposites. The oldest bread in human history and the most modern biotechnology share the same origin: the will to create something truly good. He grew up in Guardiagrele, that ancient town in Abruzzo which the poet Gabriele d'Annunzio called the terrace of Abruzzo.⁸ He studied, he researched, he taught, he built, and like the other directors of DI SCIASCIO, he never stopped asking: How can this be better?
This question is the foundation of DI SCIASCIO.
„La farina non conosce mode. Conosce solo qualità oppure no." Flour knows no fashion. It knows only quality or none.- Dott. Attilio Di Sciascio
Dott. Attilio Di Sciascio Tecnologo Alimentare · Consulente internazionale · DI SCIASCIO® · Guardiagrele / Roma
SOURCE CREDITS
¹ University of Molise, Department of Agriculture, Environment and Food – Food Technology and Agricultural Sciences. unimol.it
² National Order of Food Technologists: Professional Profile, Legal Framework, and Licensing of the Food Technologist in Italy. otan.it
³ Molino F.lli Candelori, Casoli di Atri (TE): Production System, Blockchain Traceability, Company History. molinocandelori.it
⁴ Accademia del Molino F.lli Candelori: 2020 Course for Bakers, Instructor Attilio Di Sciascio, in collaboration with the University of Teramo, Faculty of Biosciences and Agri-Food Technologies. molinocandelori.it/corsi
⁵ Confesercenti Nazionale: Attilio Di Sciascio as President of ATS Progetto BIOPAN, Saral Food Conference (Pescara), March 2019. confesercenti.it
⁶ AbruzzoWeb: Dr. Attilio Di Sciascio as Instructor for BIOPAN Training, Molino Candelori, November 2021. abruzzoweb.it
⁷ UNESCO World Heritage: The Art of Neapolitan Pizzaiuoli, inscribed in 2017, World Heritage List. whc.unesco.org
⁸ Italia.it / Abruzzo Region: Guardiagrele – The Terrace of Abruzzo, Historical and Cultural Description. abruzzoturismo.it
⁹ LinkedIn: Attilio Di Sciascio – Food Technologist, Technical Manager at Molino Candelori, R&D at Molino Alimonti, R&D at Molini Spigadoro, Freelance Consultant. linkedin.com/in/attilio-di-sciascio
