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Profilo

Master Artisan Stefano Gatti was born in Viareggio (province of Lucca) in a family of fourth generation bakers. He started to train in the family business to then open his own shop when he was still very young. Pivotal to his professional growth is the specialization in the School of Advanced Training Cast Alimenti as well as his membership as a partner and teacher at the Richmont Club School and his subsequent title of Ambassadeur du Pain in the World and of Representative of Italy. Prizes and awards soon followed: in 2008 his recipes “Grana cheese wafers” (Ostie al formaggio grana) and “Befanini” were published in the magazines “Il Panificatore Italiano,” and “Il Pasticcere italiano”, as well as the publication of 3 more of his recipes in the book “Premiati forni d’Italia” published by Reed Business Information.

In 2010 Stefano Gatti achieved the 5th place in the Best Bakery in Italy Award in Milan
while in 2013 his red pepper and chocolate panettone presented at Davide Paolini’s “Milano Golosa” was recognized in the Vanity Fair ranking amongst the 10 best artisanal panettoni in Italy. A year later he gained the award Bakery 3.0 for best bread production in Italy, on the occasion of the first event in Italy entirely devoted to breadmaking, organized by Il Panificatore Italiano of Italian Gourmet-DBInformation. Finally, in 2015 he gained the award as Master Artisan Baker by the Regione Toscana and as Master “Lievitista” (yeast expert).

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