Fabrizio Galla is the best pastry chef of the year for APEI – Italian cuisine reinvented by Gordon Ramsay


AND Fabrizio Galla to have been nominated Pastry Chef of the Year 2024 during the public seminar of APEI held in Turin on 5 and 6 May. The pastry chef from San Sebastiano da Po (To) has been recognized by Pastry Chef Ambassador of Italian Excellence for “professionalism, research and the desire to share the elegance and excellence that distinguishes each of his creations”.

Who is Fabrizio Galla?

Born in 1973, Galla has to his credit the bronze medal and the special prize for best cake for Jessica (seven layers, from the crunchy hazelnut wafer to the 72% Santo Domingo dark chocolate mousse for a dessert whose name recalls the cartoon character Jessica Rabbit, from the theme of the 2007 competition of the Coupe du Monde de la Pâtisserie of Lyon), but also important professional experiences such as the one at the starred restaurant Del Cambio in Turin. Since 2016 she has been running her own pastry shop in the province of Turin where she makes everything from cakes to miniature excellences every day. «This recognition – comments Galla – means a lot to me. I don’t work for the rewards but because I love my job, but this is undoubtedly a great professional satisfaction for me. An award that tells of a constantly evolving path because I am always looking for stimuli and innovations to create products that make people happy: this is an important reward for me, seeing people smiling in my shop. Currently – he adds – we are working on breakfasts with leavening that develop vertically like the pistachio croissant and, in view of autumn, on interesting proposals with infusions and teas paired with pastries.

Fabrizio Galla and Iginio Massari.

The APEI 2024 public seminar

AND Fabrizio Galla it was but one of the over sixty pastry chefs present within the two days of APEI, the association created and chaired by the master of masters Iginio Massari. An event which, in addition to consolidating and making known the excellence of Italian pastry making, has taken on an even more important meaning in light of the recent approval of the Massari Law: «law which finally establishes the official recognition of the professions of pastry chefs, chefs and artisans of the food: an objective that I pursued personally to put Italy on a par with France and other large countries”, explains the creator.

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