PUNTOITALY N°2 - July - December 2012

For Fabbri, confectionery is not only synonymous with refined products, but also with highly professional train- ing. Ever since 1997, the company supports the artisans working in the field with its Fabbri Master Class - the Per- manent International School of Artisan Gelato and Pastry Making in Bologna. The School offers free basic training courses for Gelato makers and Pastry Chefs, as well as advanced course for professionals who wish to improve their skill. Every year Fabbri School provides trainings for hundreds of artisans in Italy and abroad, at its premises and distributors around the world. DEDICATED TO PASTRY CHEFS There are as many as twenty lines of Fabbri products for professional Pastry Chefs: from the inimitable Amarena Fabbri to the range of baked-proved fillings and glazes, from the countless products for mousses and Semi- freddo to the fabulous decorations. TRANSPARENT MASTERPIECES Fabbri’s products for confectionery include a wide range of special pastes, preparations with pasteurised egg yolks, almond and coconut pastes, cocoa, fillings with and without fruit pieces, glazes and nappages. With their delicate flavour, Fabbri Nappages lends surprising notes of colour to desserts and Semifreddo. They guar- antee a perfect cut, both at positive and negative tem- peratures. They come in various different tastes, beginning with Amarena, top of the range with its un- mistakable flavour of the sour cherry that is the company symbol, Apricot, with its pleasant fruity aroma that speaks of summer, exotic Passion Fruit, great classics such as Strawberry, Caramel with its marked flavour, and Pistachio, in a more brilliant version than ever. The range is completed with Chocolate. NAPPAGE COTTON CANDY Fabbri’s Cotton Candy, classic and innovative at the same time, is presented both in an intriguing sky blue version and in a new pink version, lending a tantalising touch to cakes and desserts. SWEET EDUCATION 111 FOOD-AND-DRINK • PASTRY • GELATO FABBRI 1905