Fabrizio Galla was the protagonist at Sigep 2020 - the large Rimini Fiera show dedicated to pastry making and more - in the "Pastry Talks" event that took place on Sunday 19 January. At the Arena of Pavilion B5, interviewed by Irene Colombo and in front of a large audience of industry professionals, but also the general public, Fabrizio addressed various topics related to the world of pastry making and his career, from his entry into the prestigious French association Relais Desserts, to the future of sweet art, passing through evolution and research.

“What I want to do, every day , is to bring World Championship products to my pastry shop,” he said, “to do that I continually challenge myself, I start from scratch every day.” He then underlines the importance of comparing myself with colleagues: “in these years, working with Iginio Massari, I have learned how important it is for a professional. He gave me the courage to self-criticize .”
And on research: "I dedicate constant time to it, considering that there is always something new to try. Our sector also evolves, and above all, in raw materials. From a certain type of flour, of sugar, I start to experiment and invent. I am eternally dissatisfied".
He concludes with a thought for the new generations: "to those who want to take the path of pastry making, I advise them to try to understand thoroughly if it is what they want to do. If so, they must commit themselves 360 degrees. It is a complex job, in which the apprenticeship is fundamental, which today, perhaps, is starting to be lacking".