Ruggero began as a baker's boy in Verona, learning traditional Italian and Habsburg baking techniques and recipes.
He learned the ancient recipe for Pandoro di Verona, the traditional Italian holiday cake and one of the greatest authentic Italian holiday cakes.
Ruggero began Pandoro production according to its ancient traditional recipe, but on an industrial scale, creating the first high quality product of its kind.
In the 1990s Bauli officially presented the first Italian-style "ready-to-eat" croissants to it's offering of holiday specialty cakes and pastries.