Gaia Parazzo is a pastry from Bologna. After an internship at Ciccio Sultano’s Restaurant, she is now preparing the desserts at I Banchi, where, she says, «tradition is present everywhere in the kitchen. But it’s a contemporary tradition».
She is the one who makes the cakes for the guests who choose I Banchi for their celebrations, and she is also the one taking care of the jar desserts, an idea of Fabrizio Fiorani, pastry chef of the Sultano Group.
The key feature on which the jar dessert is based on is the layering of textures and flavours that make each bite unique.
Among the jar options, there are the chocolate cake, cheese cake, oil salt and wheat, the tiramisu, the cheesecake, and the Zuppa Inglese (Italian trifle).
At I Banchi, we have the best for the best.