Francesco Faccendi, born in 1973, is today one of the best Italian pastry chefs specialized in the processing of chocolate and large leavened products. Becoming an APEI Ambassador means becoming part of a community of pastry chefs of excellence and contributing to the development and enhancement of the Italian pastry art.
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After graduating in Marketing and the Master in Business Administration, he decided to return to Italy to devote himself to two very important projects: Student Athlete and Posarelli Interni.
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