Chi sono

Presentazione

Mi chiamo Giovanni Gandino e sono residente a Roma, diplomato all'Istituto “Arte Bianca” di Torino, “tecnico dell’industria dolciaria e molitoria” sono inoltre Perito Agrario, ho la qualifica di cuoco, abilitazione enasarco e con una esperienza di 12 anni come responsabile qualità e laboratorio chimico presso una industria molitoria piemontese da 2000 q.li giornalieri.

Sono socio Antim (associazione nazione tecnici dell’industria molitoria)

  • Ho avuto il piacere di collaborare con importantissime scuole di cucina come:  Academia Barilla, Boscolo Etoille Sottomarina di Chioggia e Tuscania, Gambero Rosso, Eataly Torino e Roma, Università degli Studi di Scienze Gastronomiche di Pollenzo…
  • Sono stato lievitista per Panettoni Balocco e Panettoni Galoup, mi occupavo quindi esclusivamente del Lievito Madre.

Attualmente collaboro da due anni con  il Molino Moras di Trivignano Udinese e con il grissinificio “La Mole” di Caselle Torinese con il quale ho seguito e firmato una nuova linea di prodotti da forno in vendita a partire da Maggio 2016 nel mercato italiano ed estero che riporterà sulla confezione la mia firma e la mia immagine.

Svolgo attività di consulenza tecnico-commerciale e soprattutto di docenza presso molini, consorzi agricoli, aziende alimentari, ristoranti e scuole proponendo corsi di panificazione e tecniche molitorie dove la divulgazione dei contenuti è indirizzata sia a soggetti professionali che hanno desiderio di migliorare le proprie conoscenze anche dal punto di vista tecnico-teorico-normativo,  che a persone desiderose di conoscere il “mondo dell’Arte Bianca” , questo perché i temi trattati vengono spiegati in modo semplice, chiaro e con l’ausilio di proiezioni.

La particolarità dei miei corsi è nella grande importanza data alle tecniche molitorie essendo io un “tecnico dell’industria molitoria , perito agrario e non un panettiere; vengono trattati temi come “agronomia, tecniche culturali, entomologia, cenni di chimica, microbiologia, ecc..” ma sempre in maniera facilmente comprensibile grazie ad una presentazione “agile” e “fluida”.

Oltre ad occuparmi di  Haccp, ISO, controllo qualità, analisi chimiche, start up, creazione di ricette ad hoc ed eventi, scrivo inoltre per diverse riviste di settore e sono membro redazionale della rivista Molini Magazine.  

Nel 2012 è stato pubblicato il mio primo libro “Pane, Pizza, Focaccia. 222 ricette facili della cucina italiana”, realizzato in collaborazione con Academia Barilla di Parma

Nel 2015 la fotografia e la ricetta del mio “Cracker Fontana” è stata inserita nel libro “Cooking Art” curato dalla Galleria d’arte Biffi di Piacenza all’interno del quale sono state raccolte le ricette più “creative” insieme a quelle dello Chef Cracco e dello Chef Sadler.

Ad Ottobre 2016 verrà pubblicato una mia raccolta di ricette edita da “Sit Com" 

Da quest’anno sono il “Tutor” di panificazione per la trasmissione “Detto Fatto” di Rai 2

 My name is  Giovanni Gandino and I’m a consultant in Grind Technique, Quality Controller, and Bread Making Techniques.

I was born in Torino, Italy, but now I live in Rome. I graduated at “l’Arte Bianca di Torino” school where I obtained the Grind and Confectionary Technician degree. I also graduated as Agriculturalist and I have the title of Chef.

I worked for 12 years at “Molino Mettone” (Cuneo) as Head of Quality Management - Chemical Laboratory, HACCP and management of documentation UNI EN ISO 9001. 

 

Other past experiences in the Milling and Food industry has been the following:

  • Perten's Instruments (instruments for chemical laboratories of mills) - Sales Management
  • Italdis Savigliano (Food import-export) – Trade Agent 
  • Circolo Arci “Trendy”(Food and Beverage Club)- Manager 
  • Molino Cordero Fossano (Milling Industry) - Employee in grinding, pastry laboratory and commercial
  • Panettoni Balocco Fossano (Confectionery) - Yeast manager 

 

In February 2010 I did a series of conferences on Italian Bread and Pizza in Norway, organized by the "Dante Alighieri" Association and a course for the Chamber of Commerce in Bucharest, Romania. I was appointed "Ambassador of Arte Bianca” by Italian Historical Gastronomy Academy for "the training activities developed by maximizing the quality of Italian product, combining both the knowledge and the practice of traditional techniques with innovation and creativity".

From March 2010 to June 2012, I was collaborating with "Alice” monthly magazine by proposing my recipes and I’m a frequent guest, as a cooking teacher, on national television programs.

Since September 2011 I host a weekly radio program on a local station about culinary topics.

.In April 2013, I was appointed Judge from Barilla SpA of World Championship of Pizza.

 

I collaborated with:

ü  Molino Polselli, Frosinone – teacher and consultant 

ü  Molino Bongiovanni, Cambiano (TO)- teacher and consultant 

ü  Molino Moras, Udine - teacher and consultant 

ü  Avenue Media - consultant editor 

ü  Ristorazione Italiana magazine - consultant editor 

ü  “Pizza napoletana verace” Association - teacher  

 

I am also a teacher of “Bakery and Industry milling and confectionery techniques” at the most prestigious Italian and International schools such as:

 

ü  Gambero Rosso Cooking school, Rome and Naples

ü  University of Gastronomic Sciences, Pollenzo (CN)

ü  Istituto Arte Bianca, Turin

ü  ALMA International cooking school, Parma

ü  Accademia Barilla, Parma

ü  Istituto Alberghiero Dronero, (CN)

ü  Eataly, Turin and Rome

ü  “Scuola Pizza.it”, Fermo

ü  ICIF - International Culinary Institute for Foreigners 

ü  Coldiretti, C.I.A., Marchesi di Barolo, Istituto cultura italiana Dante Alighieri (Bergen Norway)

ü  El Carnaval Cooking School, Madrid

ü  Telva Cooking School, Madrid

ü  Unione Industriale, Bucarest (Romania)  

ü  Emmeci Bread, Turin

ü  Etoille Institute of Culinary Arts, Venice and Tuscania

ü  Ascom Cuneo

ü  “Tu Chef" Cooking School, Rome

ü  "Les Chefs Blancs" Cooking School, Rome

ü  “Chef Academy” Cooking School, Terni

ü  Acqua Marcia S.p.A. Company

 

My courses can be shaped to cover any field subject, and they are designed for those people who are simply interested in knowing how to make authentic Italian pizza or any kind of bread, and many other Italian specialties.

Currently I’m collaborating with Barilla Group, together with I published my first book “Bread, Pizza and Focaccia. 222 recipes”, that has been distributed in 16 countries worldwide and translated into six languages.

The rolls I propose are imaginative, small size and of various shapes, absolutely innovative and matched with any kind of dish and event. Thanks to their particular and creative presentation they are the perfect protagonist of any show.

 The dark beer and liquorices roll served with oysters or the bread sticks flavored with lime and garlic wrapped in smoked salmon or the curry and ricotta cheese crackers that collect turkey salad are just some examples of the hundreds of possible combinations

 I host a cooking program on a local television and I’m a frequent guest, as a cooking teacher, on several national television programs. At the same time  I host a weekly radio program on a local station about culinary topics and collaborate with several magazines by proposing my recipes.

 

If you like to watch some of my performances look at the following links or search Giovanni Gandino on youtube

http://www.youtube.com/watch?v=tISnELTASgo

http://www.youtube.com/watch?v=kXQSj3RxVXc

http://www.youtube.com/watch?v=jbCualebQpY

I’m used both to coordinate/direct the staff I work with and to be a leader in television programs, show cook, and in any other public event since I have learned to be a skilled entertainer but with solid professional basis.

              

 

PERSONAL SKILLS

1993 – enabled ENASARCO for the trade agent business

1996 – Diploma of "Chef" by Ministry of Defence

2002 – Certificate of internal evaluator UNI EN ISO 9001 at TQM Consult in Turin.

2001 – Certificate of Attendance “How to establish the good laboratory practice and comply to EN 45001 in its own laboratory” at Turin Symposium

2002 – Use of FT-NIR spectroscopy and standard calibration Foss Italy

2005 – Certificate of "Cooking for agritourisms and improvement of typical products"

2007 – Certificate of Attendance "advanced course in pastry", School of Gambero Rosso - Rome

2007 – Certificate of “bakery for catering" at the "The Laboratory School ", Molino Quaglia (PD)

Collaborator and Member of ANTIM (National Association of Milling Industry Technicians)

 

 

 Courses

 

Bread

An interesting and exciting course to learn one of the most important and well differentiated product in Italy and in all its regions.

The most important breads are:

  • ciabatta
  • filoncini
  • hard dough bread
  • Altamura bread
  • Breadsticks

 Pizza

The secrets to recognize and make homemade the most famous Italian product in the world will be explained in a simple and fun way so that everyone can make and eat a delicious Italian pizza at home.

During the evening it will be shown the procedure to do:

  • classic (round) pizza
  • pizza pan
  • focaccia
  • piadina

 

Pasta

An evening full of entertainment and culture, to the discovery  the Italian excellence recognized in all corners of the world, the stuffings and dough to make homemade Italian pasta.

During the course you will learn to do:

  • ravioli
  • tagliatelle
  • spaghetti alla chitarra
  • tortellini
  • gnocchi

 

 

Panettone, cannoli and struffoli

The most important and difficult Italian cake will charm you with its fragrance and its typical flavor and take you directly to the atmosphere of Christmas. It will be accompanied by two exceptional Italian cakes from Southern Italy: Neapolitans struffoli and the famous Sicilian cannoli.

                               

I'm available for technical and commercial collaborations and courses of bakery and Italian cuisine around the world.

I am available for questions and/or interview at any time.

References available upon request.

Yours sincerely,