Hi, my name is Fred, I’m Italian, and this is the website where I want to share my biggest passion, PASTRY. Maybe you would have expected a picture of me in a white uniform or with a pompous hat. Still, this photo already tells you something about me.
My passion for pastry was born long before I could pronounce the first words correctly, and it didn’t even leave room for too many toys in the closet.
Back in those days when I tried my hand at “tentative” cakes, everyone saw me as the “weird” teenager who liked to cook or bake instead of play soccer.
I was lucky to have a mom as passionate as me about cooking and who never let herself be discouraged by a dirty kitchen sweetened with sugar everywhere. On the contrary, she always encouraged me to do better and to become a great pastry chef.
Yes, I discovered a great passion that has never been extinguished (and I don’t think it ever will), even though I took a different path in my life, first at school and then at work. I graduated in engineering and started working in marketing… Life is really bizarre!
Over the years, I had the opportunity to work in many bakeries and artisanal pastry shops. There I fell in love with an extraordinary ingredient such as Sourdough.
This is how research and experimentation began, together with professional classes on this subject that I never stop learning.
My dream? Maybe open my own small artisanal pastry shop (which I may call Biancolievito, perhaps?) somewhere in the world! Any suggestion on that? 🙂
Why Biancolievito? It’s a bit weird, but Biancolievito was born by chance on a dull wintery day in Milan when I felt like working on the computer to create a website. Obviously, the topic didn’t take long to come to mind, although the web was already full of recipe sites.
However, I want to break with all those fast-food recipes that destroy the pastry’s authentic artisanal tradition. In Biancolievito, you won’t find recipes like “Easy and Quick Recipes,” and “Amazing Cakes in two minutes.” Still, I’d like to transmit to you the best side of authentic Italian pastry.
WHO DO I TALK TO?
Well, I often think about people who read Biancolievito on the other side of the screen.
I imagine you have a big passion for pastry, and perhaps you relax by spending time making a cake or baking delicious homemade bread. Probably you are curious enough not to be satisfied with just following a recipe. Still, you want to deeply understand it and be able to make your own version!
Have I come close?
PEOPLE ARE TALKING ABOUT BIANCOLIEVITO
Even the Italian specialized press has shown interest in Biancolievito. Here is a selection of articles dedicated to Biancolievito and recipes that I have had the pleasure of sharing in some of the most important publications in the field of pastry and bakery:
- “Guide to the use of sourdough: how to feed and preserve it,“ Pianeta Donna – pianetadonna.it (September 17, 2018)
- “Pastry in a blog“, Pasticceria Internazionale (June – July – August 2017 | n° 293 | Year 40, pp. 110-111) – Chirotti Editore. Pastry International 2017 293
- Ricetta “Fantasia di bosco“, Recipe, Pasticceria Internazionale Extra – pasticceriaextra.it (July 10, 2017).
If you have an industry blog or work for a specialist publication and would like to host one of my articles between your pages, please text me!