Italian pastry chef Giovanna Pina, at Pasticceria Giovanni Pina 1920, in Hong Kong. Photo: SCMP / K. Y. Cheng
Italian pastry chef Giovanna Pina, at Pasticceria Giovanni Pina 1920, in Hong Kong. Photo: SCMP / K. Y. Cheng

Italian pastry chef Giovanni Pina on moving from medicine to baking and why he will never use margarine

  • The owner of century-old Pasticceria Giovanni Pina, which has opened a branch in K11 Musea mall, Hong Kong, talks about why bakers must listen to their cakes
  • He first studied medicine before changing career, which gave him an understanding of the chemistry behind cooking

Italian pastry chef Giovanna Pina, at Pasticceria Giovanni Pina 1920, in Hong Kong. Photo: SCMP / K. Y. Cheng
Italian pastry chef Giovanna Pina, at Pasticceria Giovanni Pina 1920, in Hong Kong. Photo: SCMP / K. Y. Cheng
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