Mauro Defedente Febbrari
Nutrition and Food Safety

He graduated with a doctorate degree in Medicine and Surgery at the University of Naples, where he also majored in Endocrinology and Metabolic Diseases. He is also an author of several internationally renowned scientific publications, praised for their unique social and nutritional analyses of the beneficial properties of wine, extra virgin oil and pasta.

Davide Cassi
Food Chemistry and Physics

Prof. Cassi's research focuses on the areas of disorganised matter, fractals, molecular gastronomy and the graph theory.
Prof. Cassi has published more than a hundred research articles in international scientific magazines.
Recently, Prof. Cassi started to apply his study of geometry and Complex Systems to gastronomy.

Ascanio Brozzetti
Fine Pastry

He takes pride in his experience gained at the ‘Tre Vaselle’ restaurant, at the Cavalieri Hilton Hotel – ‘La Pergola’ and ‘Quo Vadis’ in London with chef Marco Pierre White. In 2006, he joined Massimiliano Alajmo’s kitchen brigade at ‘Le Calandre’ as the dessert chef. He collaborated during the opening of the ‘Calandrino’, in Tokyo and then returned to ‘Le Calandre’ where he still presides as head chef of the pastry lab.

Ascanio Brozzetti

Gianluca Fusto
Fine Pastry

After studying Hospitality Management in Milan and an apprenticeship in Paris, Gianluca Fusto found his professional and personal guide in Chef Aimo Moroni.
His training at ‘Tain l’Ermitage’ and at ‘Ecole du Grand Chocolat’ was a significant step forward, where he developed his knowledge of the world of food.
His concept of Pastry is based on the use of the four Elements: fire, earth, air and water. His background as an international traveler and the constant inspiration from art, also contribute to his original, refined ideas about Pastry.

Ezio Marinato
Fine Pastry

Mr. Marinato is one of the leading experts in the Art of Bread-making. He won the Prize as European champion and worldwide champion in Lyon, France, particularly by showing his excellent techniques in the preparation of baguettes.

Lucca Cantarin
Fine Pastry

Lucca Cantarin

Emmanuele Forcone
Fine Pastry

Emmanuele Forcone is currently one of the youngest teachers at the Accademia Maestri Pasticceri Italiani - Italian Master Confectioner's Academy - being only 32 years of age yet four-times Italian champion confectioner and, together with the Italian team, also winner of the World Champion title at the XV “Coupe du Monde de la Patisserie” held in Lyon, France.

Emmanuele Forcone

Loretta Fanella
Fine Pastry

Confectioner working alongside the big names in cooking, such as Carlo Cracco and brothers Albert and Ferran Adrià, she made a name for herself at Enoteca Pinchiorri. Nowadays Loretta Fanella is a reference point for the most innovative cake and pastry making. In her opinion, a dessert must remain in the memory of the person eating it, not only due to its presentation, but above all for its good and light taste. It must remind us of a game, a landscape, a moment in our daily lives. It is something more solid that takes on shape, just like an artist does with his paintings.

Loretta Fanella

Corrado Assenza
Fine Pastry

Mr. Assenza has been nurturing his talent in the Food and Pastry industry for years, expressing the subtlety of Sicilian food culture.

Fabio Pisani
Italian Haute Cuisine

Fabio Pisani has worked in many well-known European establishments: three years in Paris at ‘Grand Vefour’, two in London at the ‘Waterside Inn’, one year at the ‘Dal Pescatore’ restaurant in Canneto sull’Oglio. In 2005, together with Alessandro Negrini, they ended up at ‘Il Luogo di Aimo e Nadia' (2 Michelin stars). With them they brought their passion and the ability to put a ‘heartbeat’ into each dish.

Fabio Pisani

Fabio Pisani
Italian Haute Cuisine

Fabio Pisani has worked in many well-known European establishments: three years in Paris at ‘Grand Vefour’, two in London at the ‘Waterside Inn’, one year at the ‘Dal Pescatore’ restaurant in Canneto sull’Oglio. In 2005, together with Alessandro Negrini, they ended up at ‘Il Luogo di Aimo e Nadia' (2 Michelin stars). With them they brought their passion and the ability to put a ‘heartbeat’ into each dish.

Fabio Pisani

Mauro Uliassi
Italian Haute Cuisine

Mr. Uliassi's career started when he was very young, immersed in the touristic environment along the coast of Le Marche.
His professional experience took a fundamental turn in France – while there, he met Chef Lucio Capannari, who introduced him to the secrets of Italian Culinary Art. In the 1990s, he opened the Restaurant ‘Uliassi’ (2 Michelin stars) on Senigallia beach, with the support of his wife Chantal and his sister Catia.
The undisputed focus of his cuisine is fish, which is always served impeccably, in every detail.

Valeria Piccini
Italian Haute Cuisine

Paolo Lopriore

Paolo Lopriore
Italian Haute Cuisine

Giancarlo Perbellini

Giancarlo Perbellini
Italian Haute Cuisine

Giancarlo Perbellini has gained various experiences in Italy and France including such places as "San Domenico" in Imola, "Taillevent all'Ambroisie" in Paris, Juan Les Pinse's "La Terrasse" and "Chateau d’Esclimont". Now we can find him in his own "Casa Perbellini" (2 Michelin Stars), a restaurant in central Verona. A main player in cuisine that has solid foundations in a profound knowledge of techniques and raw materials, Perbellini's menus reveal great skill in knowing how to play with balancing the senses.

Giancarlo Perbellini

Chicco Cerea
Italian Haute Cuisine

He is the owner and Chef of the restaurant ‘Da Vittorio’ located in romantic Brusaporto, a small town close to Bergamo.
He started his career very early in his family’s restaurant and immediately after graduating with a degree in foreign languages, he did his apprenticeship in some of the most renowned restaurants in the world.
His cuisine is clear and clean, based on the absolute respect for natural and fresh raw materials.

Massimiliano Alajmo
Italian Haute Cuisine

Belonging to an old family of Venetian restaurateurs, after achieving his catering school diploma in 1990, he furthered his experience at Alfredo Chiocchetti's "Ja Navalge" restaurant in Moena, at Marc Veyrat's "Auberge de l'Eridan" at Veyrier du Lac d'Annecy in 1992 and at Michel Guérard's "Les Prés d'Eugénie" in Eugénie les Bains in 1993. Defined “the Mozart of the hot plates”, on 27 November 2002, he was awarded three stars by the Michelin Guide for Le Calandre restaurant, thus becoming, at only twenty-eight years of age, the youngest chef in the world to have obtained this prestigious recognition. Nowadays Max coordinates and guides the kitchens of eight restaurants belonging to the Gruppo Alajmo SpA in Padua, Venice and Paris and the line of Alajmo brand products, all from Le Calandre, his creative centre and culinary workshop. In 2004, together with his brother Raffaele, he founded the non-profit organisation "Il Gusto per la Ricerca", with the aim of collecting funds through big events involving high Italian and international cuisine to be donated to scientific research into children's diseases (www.ilgustoperlaricerca.it), which has collected over one million Euros in 11 years.

Mauro Meneghetti
Wine Studies

Mauro Meneghetti is the sommelier and the manager of the restaurant ‘La Montecchia’ in Selvazzano Dentro.
He started his career in the hospitality management and food service sector, and has focused on wine in particular. He also organises successful food and wine tasting events.

Lorenzo Dante Ferro
Sensory Analysis

Mr. Ferro is a Master Perfumer who studied chemistry in Italy and in Switzerland. His time spent at the benchmark Perfume School of Grasse, ‘École de Parfumerie Roure Bertrand Dupont’, was a fundamental step in his education. He started his professional career in London, continued in New York and in Paris, the perfume capitals, and eventually launched his own business. Since 1982, his company has specialised in customising personal and environmental fragrances and is regularly involved in events and exhibitions in the cosmetic and hotel management sectors.

Lorenzo Dante Ferro

Fabrizio Masiero
Food Cost and Catering Management

After a significant period in an international consulting company where he was responsible for organisation and control, he is currently head of administration, finances and control for Alajmo S.p.a.

Fabrizio Masiero

Raffaele Alajmo
Food Cost and Catering Management

Together with brother Massimiliano and sister Laura, he is the third generation of restaurant owners on his mother, Rita Chimetto's, side of the family. He is the managing director of Gruppo Alajmo SpA, which boasts 150 employees and is operative in Padua, Venice and Paris. The group includes: the three Michelin star restaurant Le Calandre, two more one Michelin star restaurants, namely La Montecchia and Ristorante Quadri, three bistros - Il Calandrino, ABC Quadri and ABC Montecchia, the Gran Caffè Quadri, the Caffè Stern and In.gredienti, a food speciality store. In 2004, together with his brother Massimiliano, he founded the non-profit organisation "Il Gusto per la Ricerca", with the aim of collecting funds through big events involving high Italian and international cuisine to be donated to scientific research into children's diseases (www.ilgustoperlaricerca.it), which has collected over one million Euros in 11 years.

Claudia Zarabara
Communication and social media

As a consultant lecturer, he has been involved with online marketing and communication for almost 20 years. He specialised in the use of web 2.0 and Social Media Marketing.
He has written ‘Strategie di Web Marketing per il settore turistico alberghiero’ for the tourist and hotel industry and is often a speaker at conferences and seminars on web marketing.

Claudia Zarabara

Tiziana Maglione
Art and Aesthetics

Tiziana Maglione

Giovanni Turria
Art and Aesthetics

Giovanni Turria

Massimo Montanari
History and Culture of Italian Cuisine

Massimo Montanari is a professor of Medieval History in the Department of Italian Literature and Philosophy at Bologna University. He also teaches History of Nutrition and manages the Master Program in History and Culture of Nutrition.
Recognised as one of the most expert international specialists in this field of study, he has held conferences in many prestigious universities in Europe, USA, Canada, Japan and Latin America.

Danilo Gasparini
History of Nutrition

Danilo Gasparini teaches History of Agriculture and History of Nutrition at the University of Padua, and other institutions. At the same time, he is a member of many reputed organizations that operate in the fields of History of Nutrition and Food Culture. He wrote several books about the economic and social history of the Venetian countryside, especially focused on farmers, artisans and pre-industrial life, as well as about the History of Nutrition and Cuisine in Veneta.

Filippo Scortegagna
Zootechnics, Agricultural Studies and Fishery

He is an agronomist specialised in vineyard management. At present, his main activity is focused on offering old and new farms his professional consultancy to optimise the terrain and get the best results in terms of quality of products and profitability.

Giordano Frealdo
Team Building

Giordano Frealdo has gained managerial experience at manufacturing companies in Italy and abroad, particularly in human resources. He was respectively, General Manager and Managing Director at a major trade association.
For a few years he has been a trainer and consultant in change management, optimisation of human resources, Lean Thinking and design and implementation of strategic plans. Co-author of the book Profili d’impresa (Company Profiles), he corroborates with business schools where he is often a speaker, both in Italy and abroad.

Giordano Frealdo

Enrico Crippa
Italian Haute Cuisine

Enrico Crippa

Simone Salvini
Kitchen/cooking techniques

Simone Salvini

Stefano Arrigoni
Kitchen/cooking techniques

Piergiorgio Parini

Riccardo Camanini
Kitchen/cooking techniques

Riccardo Camanini

Pier Giorgio Parini
Kitchen/cooking techniques

Alessandro Gilmozzi

Alessandro Gilmozzi
Kitchen/cooking techniques

Alessandro Gilmozzi

Nicola Portinari
Italian Haute Cuisine

Nicola Portinari

Diego Magro
Kitchen/cooking techniques

After some experience in kitchens inVeneto and Switzerland, Diego Magro, started working at the Hotel Excelsior (2003 - 2004), and from there he progressed rapidly while working with some of the most prestigious people in the culinary business: Chef Gualtiero Marchesi; the Alajmo family and working at ‘Aromi’, the restaurant in the ‘Mulino Stucky’ hotel in Venice.

Diego Magro

Silvio Giavedoni
Kitchen/cooking techniques

Silvio Giavedoni has a prestigeous curriculum boasting experiences in Paris from Pierre Gagnaire and then at the hotel ‘George V’ alongside chef Philippe Legendre.
In 2003 he joined Massimiliano Alajmo’s kitchens at ‘Le Calandre’, adding this experience to those with other professionals. After the opening of the ‘Calandrino’ restaurant in Tokyo, he returns to ‘Le Calendre’ where he develops several gastronomic projects until he eventually ends up at the ‘Gran Café’ and ‘Ristoranti Quadri’ in Venice (1 Michelin stars).

Silvio Giavedoni

Alessandro Dal Degan
Kitchen/cooking techniques

He is rightly considered as one of the most interesting, young, up-and-coming chefs of Italian cuisine today. In 2013 he was nominated “young chef of the year” by the Espresso guidebook, and at the same time receiving the ‘Leone d’Oro’ for best under-35 Italian chef. In his kitchen in Altopiano di Asiago one can feel his fondness for the land and local primary products. Daily, he lovingly transforms these products into gourmet meals. His restaurant, La Tana Gourmet, was awarded a " Michelin Star" in the 2016 Guide, testifying the excellence achieved.

Alessandro Dal Degan