Davide Di Bilio is 'bakery chef'. thanks to the specialisation course of the Accademia del Pane, at the University of Flour in Vighizzolo d'Este, Veneto.
The 'Bakery Chef' is a leavening professionalrigorous in the research of flours as much as careful in the use of technique and the care of the final product, but also an expert in new generation and digital machinery that has revolutionised the classic figure of the 'baker'.
Alongside the classical baking methods, linked to the local traditions of different parts of Italy, it is important to learn about new techniques and the use of different flours: multigrain, special mixes, whole grain, with ancient grains, km0 and organic, with seeds, with fibre, with reduced sodium content.
"The course over the past few months has been incredibly interesting and stimulating, also thanks to outstanding teachers, whom I sincerely thank for sharing their expertise with great passion and professionalism."
Davide Di Bilio
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