Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school. His expertise lies in laminated pastries, leavened products, basic doughs, and chocolate-making. Additionally, he collaborates with numerous companies in the industry for consulting work, as well as research and development of products and processes.