In the academic and professional world, we rarely come across stories that transcend the boundaries between rigorous scientific discipline and culinary art. Charles of Christ represents one of these extraordinary exceptions. A biologist and neuroscientist by profession, Di Cristo has found a parallel passion in sourdough bread-making, a field seemingly distant from his research in Zoology at the University of Sannio. This interest, however, did not remain a simple hobby; it became a journey of discovery and innovation.

Di Cristo is a living example of how curiosity and the methodical application of scientific thinking can completely transform an area of interest. From a self-taught bread maker, he has become a point of reference for insiders. He has invested in his training, learning alongside masters in the field and perfecting techniques that combine the art of bread making with the science of fermentation.

His project “Soulcrumbs”, a restaurant based on elevating bread from a simple accompaniment to the star of the dish, demonstrates his innovative approach. This adventure, which lasted a couple of years, highlighted his commitment to sustainable cuisine, highlighted by the careful selection of raw materials, from waste management and from the conscious choice of producers.

Today, Carlo Di Cristo carries on his passion as a partner and production manager of Forn, a bakery and pizzeria business that is expanding its horizons to Naples. Its influence extends far beyond its core business; it works as a consultant for the Casillo Mill and for various ovens and bakeries, both in Italy and abroad.

His expertise is also recognized in the academic world, collaborating with prestigious National and international cooking schools such as Alma in Colorno and In Cibum in Pontecagnano. Her authority in the field is further underlined by the co-author of the book “Spontaneous Fermentations in Baked Goods”, a text that explores the complexity and beauty of natural fermentations in the world of baking.

Charles of Christ he is not just a biologist or a neuroscientist; he is a visionary who has been able to unite two apparently irreconcilable worlds, demonstrating that passion and curiosity can lead to surprising and innovative results. His story is an exhortation to look beyond professional labels and to explore one's passions with dedication and an open mind.