Piergiorgio Giorilli
One of the greatest challenges for a craftsman of taste lies in being able to shape different materials according to their personal techniques, achieving what many define as a codification.
Among the different branches of the culinary industry, the one where humans can most effectively leave an imprint on the ingredient is perhaps the world of bread making. At the age of 14, Piergiorgio Giorilli already had his hands in the dough working in the family bakery, and over the course of 50 years of activity, plus 20 dedicated to teaching the so-called “Giorilli method”, he was able to embody the actual essence of teaching, leaving a mark on future generations of professional bakers. A career studded with international successes, side by side with his inseparable wife Fausta Consonni. An authentic expert of Arte Bianca (literally: White Art, as in the art of baking), he also took part in the main international bakery competitions, winning his first silver medal in 1994 at the Bakery World Cup, later rising to the higher step of the podium, in 2002, coaching a team of young talents who are now leading exponents of Italian baking, such as Ezio Marinato and Simone Rodolfi.
Never satisfied with his achievements and projects, in 1996 he founded the Italian section of the prestigious Richemont Club, an international organization aimed at supporting its members, leaders in the field of bakery and pastry making, holding the position of International President from 2005 to 2009 and later becoming its Honorary President. Giorilli also became Italy’s “Arte Bianca” ambassador and interpreter in France, presiding the jury at Lyon’s Mondial du Pain and becoming an appointed member of the illustrious French Association of Bread Ambassadors, later running its Italian division. His institutional crowning came first with the appointment as Cavaliere della Repubblica Italiana (Knight of the Italian Republic for Labour Merits), and later as Commendatore dell’Ordine al merito della Repubblica (Knight Commander of the Order of Merit of the Italian Republic). And now, he received the Master of Arts and Crafts’ accolade.
