Panettone Masterclass

Mastering Panettone with an Italian Chef for professionals

Discover the art of crafting authentic Panettone with a master chef traveling exclusively from Italy to share his expertise. This immersive course will guide you through every step of creating the perfect base for this iconic Italian delicacy.

Starting with the traditional classic recipe, you’ll then explore creative variations, including indulgent praliné, rich pistachio, and decadent chocolate-infused Panettone. Gain hands-on experience, learn essential techniques, and uncover tips for achieving professional results. The Chef Del Sorbo will also show you different variations of Italian breakfast as the Pandoro, Veneziana, sweet foccacia and torta di rose).

This hands-on course is your chance to elevate your bakery skills and bring a taste of Italy to your creations. Don’t miss this rare opportunity to learn directly from a true Italian expert! 

This course is for professionals only.

BIO - Fabio Del Sorbo, was born in Gragnano, a town at the foot of the Lattari mountains, in the province of Naples (Italy).

He entered the world of white art at a very young age, in fact at the age of 14 he worked as an pastry chef assistant in a renowned restaurant in Positano.

He attended scientific high school, completing his studies at the culinary school where he completed his professional level.

He became a collaborator, at just 18 years old, of Cast Alimenti, famous Italian Culinary Institute,  where he worked alongside masters of the caliber of Achille Zoia, Iginio Massari, Leonardo Di Carlo and many others.

After his experience in the Cast Alimenti he worked in various sectors, always linked to the world of pastry making, from catering to the laboratory.

In 2016 he arrived at Molino Dallagiovanna where he specialized in baked products, especially sourdough and large leavened products.

For Fabio, sourdough and panettone became the products that represent him, taking his knowledge around the world.