Between dream and reality: Fabrizio Fiorani at Carpigiani Gelato University of Tokyo
On October 30th and 31st the pastry chef of BVLGARI’s Il Ristorante – Luca Fantin of Tokyo will hold a special seminar with exclusive recipes from his latest cookbook.
Tokyo, 3 September 2018 – Gelato Pastry explores the world suspended between dream and reality by Fabrizio Fiorani, the thirty-something pastry chef of the prestigious BVLGARI’S Il Ristorante – Luca Fantino of Tokyo.
The special seminar, organized in collaboration with IFI and IRINOX, will take place on October 30th and 31st at Carpigiani Gelato Pastry University in Tokyo (www.gelatopastryuniversity.com) and is open to fellow pastry chefs and gelato artisans in Asia.
The exclusive recipes illustrated during the lesson – in Japanese on October 30th and in English on October 31st – are inspired by the chef’s latest book “Between Dream and Reality” in which the confectioner gives creativity a boost, in a dialogue between artistic inspiration and visionary sweetness of memory, painting tradition with modernity and innovation, and losing himself to visions and intuitions, in a game where the intensity of taste creates magic.
The seminar will be introduced by Alessandro Racca, the youngest gelato Gold Medalist in 1985 and director of the Gelato Pastry University in Tokyo, representing a unique opportunity to learn the secrets of gelato pastry under the guidance of two masters recognized at an international level, focusing on the topics of technique combined with presentation for a delicious and surprising result. To participate in the seminar, download the registration form from: http://gelatopastryuniversity.com
On both days, after the seminar at 5 pm, there will be an aperitif open to the press, complete with a tasting of the special creations made by the two gelato masters.
What is Carpigiani Gelato Pastry University
A unique training program whose mission is to develop new ways to merge traditional Italian gelato and high-level pastry creations. Structured to perform as a laboratory of ideas focused on high quality, Carpigiani Gelato Pastry University offers participants a high-level curriculum, employing part of the world-renowned Carpigiani Gelato University’s methods and objectives. In the Faculty, top class chefs from the frozen-dessert industry (gelato&pastry). The school, located in Tokyo, offers courses that aim to train professionals of the industry to raise their skills on an international level. The challenge is to develop a new segment of pastry that features the culture of artisan gelato.