Fabrizio Fiorani, just awarded Best pasty chef 2019 in Asia, treated Hong Kong to unique 3-night only collaboration with Michelin starred Chef Bombana Umberto at 8½ Otto e Mezzo Bombana CIAK - In The Kitchen.
The title refers to the concept of avantgarde, pointing at the literary and artistic movements that conceive new poetics and unprecedented ways on expression, overcoming tradition and current tastes.
This is the second book by Fabrizio Fiorani, where a further step forward is established
Available at https://shop.chiriottieditori.it/avanguardia-en
The upcoming edition of #50BestTalks will feature chefs Zaiyu Hasegawa, Garima Arora, Bo Songvisava and pastry chef Fabrizio Fiorani, who will discuss key elements that give life to a restaurant.
In photo: "Upside Down Apple Pie" and Fiorani at work (Bononi Production).
Fabrizio Fiorani, the pastry chef of Ristorante Luca Fantin in Tokyo (No.18 in Asia’s 50 Best Restaurants 2019), has just been named best 2019 Asian pastry cheffor the Asia’s 50 Best Restaurants
The Italian chef is the author of the book "Tra l'onirico e il reale", Chiriotti Editori
Carpigiani Gelato Pastry University presents the 3rd special seminar on contemporary pastry in fine-dining kitchen in collaboration with Fabrizio Fiorani
On 31 October, Tokyo
Fabrizio Fiorani presents "LOVE"
Crispy peanut cremino and Vanilla toffee
In Avanguardia" Chiriotti Editori
Sorbet, granita, gelatin and in osmosis