In 2010, he started work for Fabbri as a trainer and consultant for gelato parlours and patisseries both in Italy and abroad, while continuing to help out in the family business.
Growing up in the family store, right from a tender age he used to enjoy getting his hands dirty in the kitchen ... and by the age of 16 he had already won several pastry prizes. In 2000 at SIGEP he was awarded the title of Italy’s youngest gelato artisan.
He continues to grow in his trade by attending a wide range of refresher courses and trying out new recipes and techniques.
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