Teachers

Alessandro Aldrovandi

Master Pasta Maker

Alessandro Aldrovandi is a master pasta maker with over thirty years' experience in the fresh pasta sector, gained first of all in his own workshop and subsequently working in high-level gastronomic environments, both nationally and internationally.

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Alessandro Zucchi

Head of Supply Chain Projects at Molini Pivetti

Alessandro Zucchi, head of Supply Chain Projects at Molini Pivetti since February 2019. Alessandro graduated in Agricultural Sciences from the University of Bologna in 1993. Read on to find out more about Alessandro Zucchi.

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Alessandro Racca

Pastry Chef and Master Gelato Maker

Alessandro Racca started out as a pastry chef and master gelato maker but these qualifications encapsulate a long story of passion, commitment and determination that you will find in the next few lines.

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Fabio Toso

Baker and Pastry Chef

Fabio is a lecturer at the University of Rome 3 on the degree course in Enogastronomic Sciences and Cultures, and is an expert in yeast, bread-making and pastry-making. He is also a trainer in the FIC's Advanced Training project, in which he trains colleagues who want to learn more about bread-making and sweet and savoury yeasts.

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Alessio Aldrovandi

Master Pasta Maker

Aldrovandi Alessio is a master pasta maker who was born in a family of experts in this art, and hence with his fingers literally 'in the pasta' (rather than in the pie). In spite of his young age, he has a great deal of experience, gained right from the start in the family workshop and later abroad.

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Luca Cappelletti

Pastry Chef and Master Gelato Maker

Born in Bologna in 1985, he soon became fascinated by cooking. Therefore, from a young age, he decided to study baking. After finishing hotelier school, he entered the restaurant business, first working in the kitchen of a small restaurant and then in a pastry shop, working for Charme in Bologna, Italy.

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Caterina Gozzoli

Head of Research and Development at Molini Pivetti

Caterina Gozzoli, head of research and development at Molini Pivetti since 2017, was born with a passion for biotechnology that led to a five-year degree in industrial biotechnology. Read on to find out more.

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Antonio Boscia

Pizzaiolo

Hi! I am Antonio Boscia, I started to know the world of catering as a kid, in a small caffee shop run by my father. A few years later, in 2007, my father decided to buy a pizzeria in Guidizzolo, near Mantua, called Miss Pizza and it was there that I started to get “my hands on the dough”.

VEDI PROFILO
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