Rolando Morandin was our guest at Pasticceria Tosi from 21st to 24th May 2014 for an intensive encounter on the many uses of natural yeast in pastry making. For over 50 years the Pasticceria Tosi has been using this natural yeast, renewed daily during production, but one never finishes learning !
Morandin is a master pastry chef, expert in working with the natural yeast and in all the methods of home-baking, with more than 50 years of experience in the profession, author of the best loved recipes of Panettone, award winning in Italy and abroad.
