Teaching staff

To ensure that the training objectives are met, and that our course participants are satisfied, we always pay special attention when selecting and assessing our teaching staff.

The courses at Spiga are run by true professionals from the world of ice-cream making, confectionery and mixed drinks preparation, with many years' teaching experience. We have the following teaching staff for specific courses, listed in alphabetical order:

• Agosti Vittorio (barman)  - see details
• Ancarani Pietro (master ice-cream maker) - see details
• Costanza Domenico (master confectioner) - see details
• Di Paolo Maurizio (barman) -
• Elmi Francesco (master confectioner) - see details
• Gaetta Silvia (master ice-cream maker) - see details
• Grasso Angelo (master ice-cream maker) - see details
• Lobrano Roberto (master ice-cream maker) - see details
• Scaringella Giuseppe (master ice-cream maker) - see details
• Schaberreiter Christian (master confectioner) - see details

The power of destiny!..

Born in 1965, originally from Mantova, Vittorio AGOSTI enjoyed mixing things, especially food and drinks, from a very young age. He could often be found experimenting in the kitchen, alongside the women who raised him (his mother, his grandmother and his sister), with the few, yet colourful products supplied by the food industry of the "boom" years. He chose to study Food Chemistry, helping to pay his way through university with ever more frequent evenings behind the counter at various bars in Lombardy and Emilia Romagna. As is often the case, what should have been a temporary decision turned out to be a lifetime's work, one that has remained with him to this day. Now, after more than 20 years spent running bars and cafés, he provides his services as a teacher for basic courses at several bar staff training schools in the North of Italy.

With FABBRI 1905, he helps to promote products destined for professionals in the HoReCa sector, attending trade fairs and leading workshops, which are an opportunity to meet our customers, on interesting themes such as flavoured coffees or the wide range of Mixed Drink recipes.

Curious by nature, he is a researcher and nomad who currently lives and works between Via Emilia and Rome, where he is based.

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Ancarani Pietro

 Pietro Ancarani, the Master Ice-cream maker from Romagna, was born in 1970 and began his career in artisan ice-cream production at only 12 years old, first as a shop-assistant, then in the workshop, and today as the manager of the famous family ice-cream parlour in Cervia.
Before he was even 18 he started attending specialisation courses in the cooking, ice-cream making and confectionery sector, in order to gain a deeper knowledge of the market and of food technology in general, paying particular attention to the world of ice-cream and cold confectionery.
In 1996 he set up his shop which he gave up in 2003 in order to work as a consultant for new ice-cream makers planning to open up new ice-cream parlours. As the manager of the workshop he has set up numerous ice-cream parlours both in Italy and elsewhere in the world.
Since 2002 he has collaborated with Fabbri as a demonstrator and teacher, both in Italy and abroad, and both his valuable experience and his explosive enthusiasm are a great asset for the company.
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Costanza Domenico

Domenico Costanza was born in Bari on 23 May 1967.
He began his training very young, working at an artisan confectioner's in Gravina di Puglia, where he still lives today. Still very young, he became an assistant to well-known master confectioners, who taught him the exclusive art of the patissier. After a brief stint as an assistant at the catering institute "Istituto Superiore di Arti Culinarie Etoile", he began working as a pastry chef in prestigious Italian hotels. At the same time, he developed his expertise by refining the art of decorating desserts with sugar and chocolate, as well as preparing single-portion desserts.

Domenico Costanza is a master pastry chef who has managed to transform his passion and enthusiasm for traditional confectionery and modern decorations into a career.

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Elmi Francesco

Francesco Elmi was born in Bologna on 23 December 1970. The Three Furies, (goddesses with a sweet tooth), decreed that his beloved aunts should introduce him to the mysteries of the confectioner's art.
His entry as a pupil (kitchen hand) into the laboratory at Calderoni in Bologna marked the beginning of a crucial learning period for Francesco. During this time, through hands-on experience, he acquired the essential knowledge of the raw materials and mastery of kitchen equipment, and began to command a direct relationship with the recipe, the written "soul" of every confectioner's product.
Since 1994, he has been a valued consultant for Fabbri 1905 Spa: he runs courses and practical demonstrations, attending international trade fairs as director of the confectioner's kitchen. In-house, he actively contributes to the research and development of new semi-finished confectionery products, which is essential in order to perfect the quality of the products sold to ice-cream parlours and patisseries.
His work as a lecturer and external consultant at the Carpigiani Gelato University in Bologna, a leading company in the production of confectioners' equipment, has given an extra polish to his technical skills. This role has put Francesco in contact with the confectionery industry in Italy and abroad, gaining that keen understanding and ability to transmit his knowledge which is typical of talented pastry chefs.
You can see him in action at Tiffany's, a confectioner's in Castel San Pietro in the province of Bologna: as the owner and kitchen manager he certainly puts his heart and soul into his sweet creations: an opportunity not to be missed!

"Ah yes, chocolate. At the mere mention of the word, my face lights up and my imagination runs riot. I'd like everyone to think of it as one of life's universal pleasures "

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Gaetta Silvia

While still a teenager, she began working as an assistant in a traditional ice-cream parlour, helping with production and sales. It was here that she discovered her passion for this interesting, versatile sector.
She became a technical demonstrator for ice-cream products at a young age, working at various outlets in Italy and abroad. Since 2005, she has worked actively with Fabbri's research laboratory, and runs professional ice-cream courses for customers of Fabbri 1905 SpA.

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Grasso Angelo

Angelo Grasso was born in Milan on 17 March 1953. At the age of 17 he began working in his family's ice-cream business, founded by his grandfather Antonio in 1923, and continued his studies becoming extremely interested in food science.
Aged 21, he first began working as a consultant for new artisan ice-cream parlours in Italy and abroad.
At the age of 30, he ran the first course for artisan ice-cream makers for the Varese Chamber of Commerce.
Since then, Angelo Grasso has run over 400 specialist courses for traditional ice-cream makers in Italy and abroad. The courses have been sponsored by: small business and craft associations, Chambers of Commerce, state-run and private catering institutes, schools sponsored by the European Community and ice-cream companies.
Over the past 15 years, Angelo Grasso has published four handbooks on the production of artisan ice-cream:

• Artegelato - published by Eta.Beta (1988)
• Professione gelatiere - published by Finedit (1992)
• Prodotto gelato - published by Finedit (1999)
• Il gelato di Angelo Grasso - published by Editrade (2005)

He provides an active contribution to the main trade publications of the ice-cream sector, writing technical articles

• Gelato.it - published by Editrade
• Bargiornale - published by Agepe

His mission is to provide basic and specialist training for professionals in the ice-cream industry, using classic and innovative techniques, in order to help promote the quality of artisan ice-cream worldwide.

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Born in 1966, a graduate in Languages with a Master's in Marketing & Communications, he has also gained a professional diploma in events organisation. His approach to the world of ice-cream began at the age of 11, when his father Sergio - currently the President of the Ice-cream Makers' Committee of the Province of Savona - took over his first ice-cream parlour. In 1980, he began to "drop in" to the production laboratory during the school holidays. After attending a number of training and advanced training courses on artisan ice-cream production and retail marketing, in 2001 he started his traineeship, working as an assistant to several master ice-cream makers (including Angelo Grasso and Donata Panciera) as well as teacher and consultant in Italy and abroad. Since 2001, he has been the owner of Lobrano Gelaterie, a company with two sites producing and selling artisan ice-cream. He regularly contributes to the trade publication "Il Gelatiere Artigiano", writing articles on customer satisfaction, and has been a consultant and trainer for Fabbri and Carpigiani since 2005.

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Scaringella Giuseppe

Giuseppe Scaringella was born in Corato in the province of Bari in 1943.
FThe son of artisans, he opened his first ice-cream parlour and coffee bar at the age of 26, opening a second premises in 1971.
In the early part of 1977 he began working for Fabbri Spa as a sales trainer.
Since then he has focused on consultancy and training work, in the field of artisan ice-cream production in Italy and abroad. He has also established a collaboration with the Saint George University, associated with the Université Européene Jean Monnet A.I.S.B.L.
He is currently one of the best-qualified teachers in the industry, and his seminars are renowned for his personal teaching method, which combines his experience as an ice-cream maker with over 25 years of uninterrupted work as a consultant for high-profile companies, schools and associations in the industry.

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Christian Schaberreiter is a well-known Austrian master pastry chef.
He has worked as a confectioner for over 20 years, since his passion for painting and sculpture introduced him to this form of art, in which cooking becomes the ultimate expression of creativity.
He became specialised in various sectors of confectionery partly as a result of his internationally acquired experience.
Now, with his characteristic down-to-earth approach and breadth of experience, he is one of the most popular teachers, managing to engage his students in an exchange of experiences, which leads to new ideas and great excitement.
His motto is: "You never stop learning".

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