My journey
I am a passionate artisan of natural flours and yeasts. I started my career in my uncle's bakery, learning and following traditional baking, but driven by curiosity, I decided to explore the world of pizza where, in addition to refining my manual skills, I discovered the use of live mother yeast and alternative flours. From there, the change began and I started to modify my approach to baking. Currently, I am dedicated to using stone-ground flours and, in addition to managing my laboratory, I am part of the technical team at the Bongiovanni mill in Turin, where I continue to study and understand the different processes of fermented products, innovating and experimenting with new baking techniques.
Consultant
Professional/private consulting
Dedicated to the world of professionals: pizzerias, focaccerias, bakeries, restaurants and all enthusiasts who try their hand at preparing baked goods in their own home.
Masterclass
In-depth analysis and focus on the world of white art, on stone-ground flour, natural yeast, li.co.li, and all baked goods.
Amatorial courses
For all those who want to get their hands dirty.
My contacts
If you're interested in consultations, courses, collaborations or further insights, please contact me at the following addresses.
