FOOD ACADEMY TUTORS
Bertolo Food Academy is Molino Bertolo’s training school.
Tutored by renowned master bakers and master pastry cooks,
those attending the courses are guided step by step,
from the basics to the finished baked product.
Gian Luca Furlan
Gianluca was born in Trieste, in 1986. At the age of 14 he decided to enroll at the Falcade hospitality training institution. During weekends and summers, he used to work at the restaurant Rifugio Fiducia where he is so lucky enough to meet people, who increasingly transmit the passion for the gastronomic world. Once the school was over, he decided to move around Italy: Rome, Ancona, Lake Garda and Trentino, to finally settle down at the Four Season in Milan, in the kitchen of Sergio Mei, where he had his most important work experience. After this important role, he then decided to open a catering business in his city Trieste, but it was too hard to resist the opportunity offered by chef Metullio, so he decided to start this new work experience at La Siriola Restaurant, in Alta Badia. Nowadays, he collaborates with one of the most important pastry chef in the industry, Leonardo Di Carlo with whom he manages all of the pastry classes that take place at the prestigious school, Pastry Concept.
Born at Pontevico (Brescia) on 13 July 1961. He studied pizza making at the Italian Pizzeria Association training school at Verona – a school for bakers and pastry cooks run on the Pan Technology premises by Francesco Favaron from Verona. From 1984 to 2001 he was the owner and manager of the Panetteria Fiorini Teresa shop. He is now working as a consultant for the Carpi Società Progeo (Modena), IRINOX S.p.A., Conegliano (Treviso) and ROVIMPEX, Havana (Cuba). He is a product research and development technician for Società Progeo, teaches at the O. Vergani School of Hotel Management and Catering, Ferrara, and holds courses for FSE in Verona and CNA in Brescia and Rovigo.
A cook enamoured of natural food, diet and nutrition. She is passionate about cooking and loves to promote awareness of everything pertaining to healthy, sustainable food. Her specialisation is vegetarian nutrition and vegan, vegetarian, macrobiotic and raw food.
“During my courses I try to teach a new style of diet, simple but delicious and based on top quality ingredients.
Qualified as a cook at the Feltre School of Hotel Management and Catering. One of the most important experiences in his career was the time spent in the kitchens of ‘La Siriola’, a Michelin star restaurant at San Cassiano, Alta Badia, South Tyrol. In 2011 he established his own restaurant, ‘Panevin’ in the heart of the Feltre valley, between the Dolomites National Park and the city of Feltre. His cuisine is traditional with a modern touch, using local produce as the mainstay of all his dishes.
Mother of two with a passion for home cooking and mini pastries, she loves working with simple, familiar ingredients. She also pays attention to colours and shapes that appeal to children, without forgoing flavour and genuineness. In this way she helps them explore fragrances and flavours in daily fare and enjoy cooking that challenges their imaginations!