{"id":48255,"date":"2025-02-04T10:28:40","date_gmt":"2025-02-04T08:28:40","guid":{"rendered":"https:\/\/sihre.bg\/za-obuchenieto-i-razvivaneto-shef-gabriele-marrucci\/"},"modified":"2025-02-04T11:30:28","modified_gmt":"2025-02-04T09:30:28","slug":"za-obuchenieto-i-razvivaneto-shef-gabriele-marrucci","status":"publish","type":"post","link":"https:\/\/sihre.bg\/en\/za-obuchenieto-i-razvivaneto-shef-gabriele-marrucci\/","title":{"rendered":"To dedicate himself to training young professionals and developing new products – Chef Gabriele Marrucci"},"content":{"rendered":"\t\t
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At GastronomiX 2025, the specialist will participate in the presentations “Wheat flour with a low glycemic index” and “Gluten-free pizza with mozzarella without lactose” on February 20<\/em><\/p>

\"Graduated
Graduated biologist<\/strong>
Technologist at Grandi Molini Italiani S.p.A., Venezia<\/strong><\/figcaption><\/figure>

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Energetic, with well-developed interests, dedicated to developing new products and training young professionals in the intricacies of dough and the magic of leavening and fermentation. This is Chef Gabriele Marrucci – technologist at Grandi Molini Italiani S.p.A., Venezia. The specialist arrives in Bulgaria especially for the GastronomiX 2025<\/strong> <\/a>haute cuisine forum and his participation in two of the presentations of the format – “Wheat flour with a low glycemic index” and “Gluten-free pizza with mozzarella without lactose”.<\/p>

After graduating as a biologist in 2001, Chef Gabriele Marrucci arrives in Molino di Livorno. Initially a laboratory analyst, later a technologist at Grandi Molini Italiani S.p.A. For him, the \u201cwhite art\u201d is not just a craft, but an all-consuming experience \u2013 a synthesis of science, unquenchable passion, deep trust in the power of teamwork and a constant pursuit of new horizons.<\/p>

When you know all the intricacies of milling<\/em><\/strong><\/h5>
\"GastronomiX<\/a>
GastronomiX 2025 will start on 18 February<\/em><\/figcaption><\/figure>

It is precisely Chef Gabriele Marrucci\u2019s multi-layered approach to the preparation of dough, long-fermented pastries and pizza art that allows him to provide valuable consultations in Italian artisanal production workshops. In them, the specialist develops new products and trains young professionals in the intricacies of dough and the magic of leavening and fermentation.<\/p>

As a deep connoisseur of milling and the characteristics of the grain grown in different corners of Europe, he skillfully combines his professional path with a strong passion for sports. For years he led the Italian national swimming team for athletes who have undergone transplants.<\/p>

Chef Gabriele Marrucci to be at Inter Expo Center on February 20<\/em><\/strong><\/h5>

Want to benefit from the experience and expertise of Chef Gabriele Marrucci? Just visit GastronomiX 2025; tickets are available at www.iec.urboapp.com<\/strong><\/a>. The specialist will take the stage from 2:00 PM to 3:00 PM on Thursday, February 20, and the main credit for this goes to the team of Delita Trade<\/strong><\/a>. The organizers of the Bulgarian forum for haute cuisine are Inter Expo Center<\/strong> <\/a>and the Bulgarian Association of Professional Chefs<\/strong><\/a>, with the main partnership of AVA-M<\/strong><\/a>. GastronomiX 2025 will conquer Sofia from February 18 to 21.<\/p>

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