Hi, I’m Luca Bernardini. I’m a gelato chef from Lucca area. I collaborate with Hangar holding pastry courses. In particular, I’m passionate of iced pastry and gelato pastry at 360°. My idea of pastry is linear, coherent taste focused. Today’s course was focused on the creation of semifreddo. In this course I try to keep tradition alive bringing innovation at the same time, not only talking about aesthetics. Semifreddo is an interesting product because it joins restaurant pastry, gelato pastry and patisserie all together. This product well preserves itself in freezing temperatures , it has to be eaten still freezed, such a valuable product. Today’s course is addressed to anyone who wants to escape from the world of the typical standard production. Being able to attend a course like this gives you the opportunity to customize your production at 360°. Following recipees accurately is not enough, being able to create recipees and then break them is the achieved goal. To me Hangar is home, a family where people always bring motivation and good willing, it’s a challenging comparison between professionals all day long. It’s like a forge of innovation, hard to find nowadays. To people who want to start this job I deeply recommend to be curious and always ask for things you don’t know because curiosity leads faraway. If you want to grow professionally we wait for you here with the whole Hangar team. See you soon. Bye!