Graduated in Chemistry, Paolo Cappellini holds a doctorate in Biology, earned in 1997 at the University of Bologna. From 1998 to 2003 he served as a consultant for the ice cream and pastry industry in Carpigiani, and in 2004 he moved to Japan where he was responsible for the local Gelato Univerisity. In 2008 he concluded his Japanese experience and in 2009 began his freelance career. A lover of good food and cooking, he made great use of his university studies to deepen his knowledge of molecular gastronomy.