bf97957752eb45889063e72d02a03aa5.jpg

"The starting point should be ideas not recipes"

 

One of the highest and undisputed Italian and international bakery experts, for years teacher in CAST Alimenti courses.

European champion in 2002 with the conquest of the bakeri championship of the Bakery in Bulle, in Switzerland, and world champion at the Mondial du Pain in 2007, in Lyon, France with the baguette

European champion in 2002 with the conquest of the Bakery Championship in Bulle, Switzerland, and world champion at the Mondial du Pain in 2007, in Lyon, France, just with baguette, typical French bread, thus overcoming the French bakers.

Ezio Marinato is an expert in this discipline, professional of the highest level with the great ability to transmit his knowledge to the audience in front of him.

Artisan and artist of leavening, born with "hands in dough" in a family of bakers for 3 generations, manages his bakery/pastry shop in Cinto Caomaggiore, Venice, and considers his father the master who inspired him the most, along with another great professional such as Achille Zoia.

Over the years he deepens his competences with courses of pastry and leavened pastries, studying with tireless spirit of research and refinement all the knowledge and techniques related to baking, cold techniques, to the dough and recipes with stone ground organic flours.

He carries out a lot of teaching activities as a teacher of the art of bakery both at hotel schools, and for professionals who want to be always in step with new knowledge and new technologies.

Member of international juries, guest at conferences and trade fairs as an expert in baking techniques, he collaborates with trade magazines and is the author of publications and guest of television broadcasts on national and local broadcasters.

Last but not least, he is a consultant for industries that produce bread making equipment and machines.