# About Us

> Scuola Tessieri is the Atelier of Culinary Arts in Ponsacco, in the heart of Tuscany: 800 sq m of classrooms and kitchens and tailor-made advanced training.

Original page: https://www.scuolatessieri.com/about-us/

Atelier of Culinary Arts

## The Atelier of Culinary Arts in the heart of Tuscany

Scuola Tessieri **is a true contemporary atelier of culinary arts.** Just as in a fine tailor’s workshop, here you will find personalised, made-to-measure paths of advanced training and professional growth, in a professional and welcoming environment in the heart of Tuscany.

The founder

## Alessio Tessieri

Scuola Tessieri was born from the experience in the food and wine sector and the knowledge of the highest-quality ingredients of its founder, **Alessio Tessieri**, built up over the 60-year history of Casa Tessieri, working alongside restaurant and pastry professionals.

Alessio Tessieri is also one of the leading experts on chocolate, active in the world of cocoa since 1997 as a grower and producer. The beginning of an international venture aimed at producing one of the finest chocolates in the world, ethical and sustainable.

The idea behind Scuola Tessieri stems from the desire to create a training centre of excellence, able to pass on not only knowledge and skills, but also all the passion, curiosity and enthusiasm that the contemporary world of food and wine demands. A place where professionalism and emotion coexist and strengthen each other.

The School

## 800 sq m of pure wonder

The contemporary spaces of Scuola Tessieri reflect its welcoming spirit and its philosophy of excellence in training. The teaching area is an open-plan space of over 800 sq m, modular and multifunctional, ready to adapt to each person’s needs and aspirations.

Here you will find classrooms and kitchens for gelato, chocolate, bread-making, pizza, pastry and cookery, equipped with the most advanced technology. As well as a bar and a large hall where we host educational and corporate events.

The teaching staff

## More than Masters, trainers

The teaching staff of Scuola Tessieri guide you step by step in cookery and pastry, alongside the Italian and international masters who have given lessons and masterclasses at the School: chefs and pastry chefs, but also researchers, bakers and artisans of taste.

[Meet all the Instructors](https://www.scuolatessieri.com/instructors/)

- [Stefano CipolliniCookery coordinator and instructor](https://www.scuolatessieri.com/stefano-cipollini/)
- [Christian CecconiCooking techniques and service](https://www.scuolatessieri.com/christian-cecconi/)
- Roberto FasanoCookery teaching assistant
- [Fabio CentoniPastry coordinator and instructor](https://www.scuolatessieri.com/fabio-centoni/)
- Francesca BenedettelliPastry basics and plated desserts
- Alessandra PintoPastry teaching assistant
- Simone CiprianiPlant-based cuisine, ethics and sustainability
- Raimondo EspositoModern pastry
- Mai ShinoaraSushi Chef
- Francys SalazarPeruvian cuisine
- Federico MarroneBreakfast viennoiserie and individual desserts
- Marco VacchieriBaked cakes and biscuits
- Stefano DeliaDeveloping creative thinking
- PierFederico PascalePlated desserts
- [Damiano CarraraContemporary pastry](https://www.scuolatessieri.com/damiano-carrara/)
- [Danilo AngèUsing the siphon and its endless variations](https://www.scuolatessieri.com/danilo-ange/)
- [Vincenzo TiriThe great leavened cakes](https://www.scuolatessieri.com/vincenzo-tiri/)
- [Maurizio BonanomiThe great leavened cakes](https://www.scuolatessieri.com/maurizio-bonanomi/)
- José ConsolandiBread-making
- Roberto LobranoGelato
- [Simone RodolfiTraditional and contemporary bread-making](https://www.scuolatessieri.com/simone-rodolfi/)
- Francesco De PadovaRestaurant desserts
- Fabrizio BartoliZero-kilometre vegetarian cuisine
- Saverio BaldacciModern butchery
- Alessio PierottiThe tradition of wild herbs
- Luca LischiCommunication techniques
- [Stefano LaghiModern and traditional pastry](https://www.scuolatessieri.com/stefano-laghi/)
- Maurizio De PasqualePastry for intolerances
- Massimo DavittiChoux pastry and its applications
- Manuel VenturiMicrobiology in pastry
- Gianluca MorsilliFlours, sugars and their interaction
- Federica MannelliEggs, milk and dairy products in pastry

## Why choose Scuola Tessieri?

## Tuscan excellence

Scuola Tessieri is deeply rooted in its territory. Located in Ponsacco, in the province of Pisa, in the heart of Tuscany, the School has always promoted the outstanding resources this land offers, working with many local producers and restaurants.

The video

## Atelier of Culinary Arts

## Our technical partners

[Discover our Partners](https://www.scuolatessieri.com/partner-and-agreements/)

## Would you like to know more?

Write to us for more information

- [Phone 0587 355629](tel:+390587355629)
- [Email info@scuolatessieri.it](mailto:info@scuolatessieri.it)
- Where we are Via Milano, 24 · 56038 Ponsacco (PI)

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