Loretta Fanella

The evolution of pastry making

Marco Garattoni

The bread basket in starred restaurants

Fabbri + Cappelletti

Gino Fabbri’s peaches

Boscia + Cappelletti

Pane Cafone, Ciabatta, Buns and Pinsa without preform

Boscia + Cappelletti

Panettone vs. Planetary Mixer

Matteo Prandi

Gourmet focaccia in fine dining

Boscia + Cappelletti

Hard or hydrated doughs with variable speed bowl

Lorenza Roiati

Stories of Sourdough and Bread with L’Assalto ai Forni

Boscia + Cappelletti

Precise lamination, easy cleaning and non stop production