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La focaccia di Claudio Gatti

Stubborn innovator of traditional flavors to him we owe the rebirth of a product that everyone knows. Focaccia Gatti is the trademark of a style in which flavor and lightness balance each other. 

Claudio Gatti began his career at a very young age: after graduating, he joined Roberto Scalenghe's laboratory and became passionate about the secrets of leavening, so much so that he spent years studying the discipline together with master and mentor Achille Zoia. He attended many courses, especially at the Cast Alimenti school, with which he refined his technique.

Claudio Gatti affirms: "I wanted to learn the basics of pastry making from the masters of the field, but the fundamental ingredients for the study of sourdough can only be learned with curiosity and the continuous desire to learn".

With this philosophy he opened Pasticceria Tabiano in 1988, together with his family and some collaborators. The recognition of the general public arrived with the focaccia, the flagship product of the pastry shop, which is renewed from year to year with special ingredients such as candied spelt instead of the normal candied fruit, olive oil instead of butter, up to the latest creation: the vegan focaccia. Focaccia is a cake made with sourdough that undergoes a leavening process of 36 hours. Similar to panettone, but with a lower percentage of fats, equal to 16%, it is available all year round.

A constant and increasing attention is paid to the selection and research of raw materials, preferring organic or zero km ones. Very connected to the lands of Parma, Claudio Gatti wants to rediscover the ingredients and the variety of a territory rich in food and wine: the "Food Valley".

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