THE PASTRY CHEF
Fabrizio Galla was born in Chivasso in 1973. He studied at the Institute “Arte Bianca” in Torino and started working at the age of 16 in Cogne, Valle d’Aosta. He worked in Torino for the renowned bakery Falchero, in Chivasso for Bonfante, for the restaurant La Smarrita in Torino and Castello di Pavone in Ivrea. He spent various seasons working in holiday resorts, ten years in the family restaurant “Tre Colombe”. Afterwards he opened a pastry workshop where he created the “San Sebastianesi” sweets made of hazelnuts and chocolate that became the highlight of the sweet specialties of his native town San Sebastiano Po. He also spent two years in San Francisco. In January 2007 at the Coupe du Monde de la Patisserie, the wordlwide championship for the excellence in the art of bakery, he was awarded the bronze medal. His creation, the Jessica cake, won the gold medal as the best cake in the world.
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BY LOY BERNAL CARLOS
January 2017
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