Gabriele Cini
Gabriele Cini lives and works in Tuscany, between Florence and the Versilia coast. Since 1985 with the qualification of first pastry chef he has worked in hotels and star restaurants, both in Italy and abroad. Since 2013 he has dedicated himself to the study and teaching of subjects related to pastry, pizza and icecream, focusing on the wholesomeness of food and the fascinating processes of fermentation. He promotes the reintroduction of ancient grains into our daily diet.
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