Born in the magical Maremma, into a family where cooking for their restaurant guests played a pivotal role, he is passionate about good cooking and traditions.
I opened my patisserie after years of experience in the field – I love experimenting with new combinations, giving pleasure, making dreams come true. Pastry-making is chemistry and love, art, passion, simplicity.
Pastry-making is a lifestyle filled with sacrifice and pleasures. The aim of my work is to perform the complex art of pastry-making with simplicity, thus making it accessible to everyone.
Fabbri trainer and consultant for gelato parlours and patisseries.
Fabbri consultant for gelato parlour technique.
He has been working for Fabbri as a gelato and cold pastry technician and demonstrator for 4 years.
Gelato craftswoman and owner of a gelato parlour in Genoa.
Expert in technical innovation and product development for the European market.
A patissier by trade, he loves research and innovation.
Fabbri technician since 2007.
Fabbri Technician since 2015, making patisserie, gelato and vegan pastries.
Fabbri technician since 2016 as a pastry-maker.
Corporate Heade Brand Ambassador
Fabbri 1905 Brand Ambassador from 2003.
Italian Tax and VAT numbers IT 00281980375