# Instructors

> Resident chefs, guest chefs and trainers of Scuola Tessieri: the cookery and pastry instructors of the advanced courses and masterclasses.

Original page: https://www.scuolatessieri.com/instructors/

## Resident Chefs

[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

## Guest Chefs and Trainers

For every edition of the Advanced Professional Courses in Cookery and Pastry, Scuola Tessieri brings in **chefs, masters, academics and professionals** who contribute to the students’ training through **specific teaching modules**. A **dynamic group**, renewed and enriched over time by new collaborations and by professionals who continue to share their experience with Scuola Tessieri. This section brings together all those who contribute, and have contributed, to the **educational growth** of our students.

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

## 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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