The son of restaurateurs, Fabrizio Galla quickly became a pastry chef in Michelin-starred establishments and has traveled abroad extensively. In 2010, he returned to Piedmont, where he opened his pastry shop in San Sebastiano da Po (Turin). A member of APEI (Pastry Chef Ambassadors of Italian Excellence) and Relais Desserts, he has reached the podium in numerous competitions.
Recently he has conducted research on vanilla. Thanks to existing technology, he developed an extraction method that allows for the full release and highlighting of all the hidden aromatic components of vanilla.
“I’ve achieved amazing results with the ratio of vanilla beans to the traditional method”
“I’ve achieved amazing results with the ratio of vanilla beans to the traditional method”
Featured in so good #36