Born in 1986 in Rome, Fabrizio Fiorani honed his culinary skills in renowned Italian restaurants like The Cesar, Il Pellicano, Enoteca Pinchiorri, and La Pergola. He expanded his expertise globally, contributing to Heinz Beck’s Tokyo venture. Since October 2015, he’s been the pastry chef at Bvlgari Il Ristorante Luca Fantin in Tokyo, overseeing new creations at Il Cioccolato in Japan. His desserts grace various Bvlgari locations worldwide. Awarded as Asia’s Pastry Chef in 2019, he now consults for top food brands and luxury hotels. Since 2019, he’s led the pastry team at Duomo restaurant, and is a member of the Accademia Maestri Pasticceri Italiani.
We interviewed Fabrizio as a special testimonial for Modbar. Keep reading for more…
Why did you choose Modbar?
Modbar is, first and foremost, a design object for me. I thrive on design; I feed on the beauty of what surrounds me, and therefore, Modbar’s lines are the perfect source to draw from.
Zucchero x Fabrizio Fiorani is my first contemporary Italian pastry boutique inside W Rome Hotel located at Via Liguria 28, Rome. In the heart of the dolce vita, chocolate, cookies, maritozzi, and ice cream take center stage in a mix of colors and shapes where peach and bright purple are the catalyzing elements for the sight. The slow extraction and the consistent power of our Modbar allow us to offer our customers coffee-based beverages that best embody my taste idea both in purity and in mixing.
What are the features of Modbar that you like the most?
The absence, only at first glance, of the “body” of the machine allowed us to place two taps, one for hot water and one for steam, in a tight space where we needed an extremely clean aesthetic.
What are the kind of clients you would suggest Modbar to?
I recommend making my choice to those who put quality and design above everything else. Always.
