Giambattista Montanari

A master in the art of yeast cookery and pastry making, and a renowned professional on the Italian scene. Giambattista Montanari began his career in Ravenna in 1979 and then embarked on a long journey during which he won awards, managed pastry shops and took part in national and international competitions.

His name is usually associated with the world of yeast cookery and puff pastry, flour and butter: an area that he has explored and studied very carefully and then realises in his wonderful creations, the result of constant experimentation and research.

For him, leavened products and puff pastry are living entities, which is why the result always varies. It depends on the quality of the raw materials, but also on the way you make and treat the dough. The secret lies in knowing how to choose, use and work the ingredients correctly, achieving the right combinations and balance.

Since 2007, Giambattista Montanari has been a “Professional Technician and Demonstrator” for Corman, the famous Belgian butter company, which has been researching and making products for professional use for many years. He is now a member of AMPI and a highly respected teacher, organising important training sessions and specialist courses throughout Italy.

His book: PH 4.1 Scienza e Artigianalità della Pasta Lievitata (PH 4.1: The Science and Craftsmanship of Leavened Dough) focuses on the subject of natural leavening. It was highly regarded by critics and earned him the 2016 award for the world’s best professional book about pastry making.