Anthony Genovese

Philippe Léveillé

Fabio Pisani

Giancarlo Perbellini

Enrico Crippa

Emanuele Scarello

Chicco Cerea

Giovanni Santini

Massimiliano Alajmo

Valeria Piccini

Pino Cuttaia

Nicola Portinari

Davide Di Fabio

Ezio Marinato

Gianluca Fusto

Emmanuele Forcone

Antonio Mezzalira

Vittoria Aiello

Lucca Cantarin

Loretta Fanella

Corrado Assenza

Ascanio Brozzetti

Alfredo Chiocchetti

Alessandro Gilmozzi

Giancarlo Morelli

Giuseppe Barone

Stefano Arrigoni

Pier Giorgio Parini

Simone Salvini

Silvio Giavedoni

Riccardo Camanini

Diego Magro

Alessandro Dal Degan

Il business della ristorazione - Luciano Sbraga

Arte ed Estetica - Fernando Rigon Forte

Comunicazione e social media - Claudia Zarabara

Comunicazione e social media - Marco Bolasco

Sommellerie - Alessandro Tomberli

Sommellerie e abbinamenti enologici - Mauro Meneghetti

Sommellerie e abbinamenti enologici - Enrico Maglio

Food Cost e Management Aziendale - Raffaele Alajmo

Storia e cultura della cucina italiana - Danilo Gasparini

Nutrizione ed Igiene - Mauro Defendente Febbrari

Arte ed Estetica - Tiziana Maglione

Analisi sensoriale - Lorenzo Dante Ferro

Contaminazioni Culturali - Marco Pelle

Agraria e zootecnia - Filippo Scortegagna

Arte ed estetica - Giovanni Turria

Team Building - Giordano Frealdo

Chimica e fisica degli alimenti - Davide Cassi

Davide Di Fabio

Mauro Uliassi

Pino Cuttaia

Massimiliano Alajmo

Fabio Pisani

Fulvio Pierangelini

Fulvio Pierangelini

Ciccio Sultano

Paolo Lopriore

Valeria Piccini

Nicola Portinari

Emanuele Scarello

A lesson with Alessandro Gilmozzi

A lesson with Silvio Giavedoni

A lesson with Giuliano Baldessari

A lesson with Pier Giorgio Parini

A lesson with Alessandro Dal Degan

A lesson with Diego Magro

A lesson with Riccardo Camanini

Antonio Mezzalira

Andrea Besuschio

Lucca Cantarin

Ezio Marinato

Corrado Assenza

Corrado Assenza

Gianluca Fusto

Loretta Fanella

Ascanio Brozzetti

Emanuele Scarello

Chicco Cerea

Giancarlo Perbellini

Nicola Portinari

Fabio Pisani

Fulvio Pierangelini

Pino Cuttaia

Ciccio Sultano

Enrico Crippa

Massimiliano Alajmo

Valeria Piccini

Giovanni Santini

Paolo Lopriore

Loretta Fanella

Corrado Assenza

Andrea Tortora

Gianluca Fusto

Lucca Cantarin

Ascanio Brozzetti

Ezio Marinato

Corrado Assenza

Tecniche di cucina - Lezione Amistà 33

Tecniche di cucina - Acqua e pasta

Tecniche di cucina - Disossare

Tecniche di cucina - Sfilettare il pesce

Tecniche di cucina - Pranzo primitivo

Tecniche di cucina - Pesce creativo

Tecniche di cucina - Mi presento

Tecniche di cucina - La storia è oggi

A lesson with Alessandro Dal Degan

A lesson with Pier Giorgio Parini

A lesson with Riccardo Camanini

A lesson with Alessandro Gilmozzi

A lesson with Giuliano Baldessari

A lesson with Silvio Giavedoni

A lesson with Diego Magro

Nutrizione ed Igene - Mauro Defendente Febbrari

Analisi sensoriale - Lorenzo Dante Ferro

Agraria e zootecnia - Filippo Scortegagna

Art and Aesthetic - Tiziana Maglione

Sommellerie e abbinamenti enologici - Mauro Meneghetti

Art and Aesthetic - Giovanni Turria

Food Chemistry and Physics - Davide Cassi

History and Culture of Italian Cuisine: Massimo Montanari - Danilo Gasparini

Team Building - Giordano Frealdo

Art and Aesthetic - Fernando Rigon

Food Cost and Catering Management - Raffaele Alajmo and Fabrizio Masiero

Social Media - Davide Paolini

Social Media - Ario Gervasutti

Social Media - Claudia Zarabara

Emanuele Scarello

Giancarlo Perbellini

Philippe Léveillé

Fabio Pisani

Mauro Uliassi

Paolo Lopriore

Fulvio Pierangelini

Pino Cuttaia

Massimiliano Alajmo

Giovanni Santini

Valeria Piccini

Nicola Portinari

Ciccio Sultano

Lucca Cantarin

Ezio Marinato

Corrado Assenza

Loretta Fanella

Ascanio Brozzetti

Corrado Assenza

Social Media - Ario Gervasutti

Art and Aesthetic - Giovanni Turria

Art and Aesthetic - Tiziana Maglione

Food Cost and Catering Management - Raffaele Alajmo and Fabrizio Masiero

Sensory Analysis - Lorenzo Dante Ferro

Team Building - Giordano Frealdo

Zootechnics, Agricultural and Fishery (Meat and Seafood Identification and Utilization) - Filippo Scortegagna

Social Media - Claudia Zarabara

Wine studies - Mauro Meneghetti

History and Culture of Italian Cuisine: Massimo Montanari - Danilo Gasparini - Alfredo pelle

Food Chemistry and Physics - Davide Cassi

Cooking Techniques - Eggs and Eggs

Cooking Techniques - May I introduce myself

Cooking Techniques

Cooking Techniques

Cooking Techniques

Cooking Techniques

Cooking Techniques

Cooking Techniques

Cooking Techniques

Cooking Techniques

A lesson with Riccardo Camanini

A lesson with Simone Padoan

A lesson with Stefano Arrigoni

A lesson with Piergiorgio Parini

A lesson with Alessandro Gilmozzi

A lesson with Franco Favaretto

A lesson with Diego Magro

A lesson with Alessandro Dal Degan

A lesson with Simone Salvini

A lesson with Giuliano Baldessari

A lesson with Silvio Giavedoni

Biblioteca - La Vigna

Sensazione Acqua

Luciano Sbraga

Giulia Miatto

Elisabetta Scabio

Watercrass and edible flowers

Pierluigi Crescimanno

Giancarlo Perbellini

Andrea Berton

Nicola Portinari

Valeria Piccini

Philippe Léveillé

Fabio Pisani

Moreno Cedroni

Giovanni Santini

Paolo Lopriore

Mauro Uliassi

Massimiliano Alajmo

Ciccio Sultano

Ezio Marinato

Lucca Cantarin

Ascanio Brozzetti

Corrado Assenza

Loretta Fanella

Luigi Biasetto

Corrado Assenza

Cooking Techniques - Creative Meat

Cooking Techniques - Plate Desserts

Cooking Techniques - Cookery Today

Cooking Techniques - Creative Fish

Cooking Techniques - Spring Menus

Cooking Techniques - Conceptual Dishes

Cooking Techniques - Defendente and Perez dishes

Cooking Techniques - The Risotto Technique

Cooking Techniques - Street Food

Cooking Techniques - Creative Veggy

Cooking Techniques - May I introduce myself

Cooking Techniques - Sensorial Analysis

Cooking Techniques - Eggs and Eggs

A lesson with Silvio Giavedoni

A lesson with Giuliano Baldessari

A lesson with Simone Padoan

A lesson with Simone Salvini

A lesson with Alessandro Dal Degan

A lesson with Diego Magro

Cooking Techniques with Marco Perez

Cooking Techniques - "Valverde Water"

History and Culture of Italian Cuisine: Massimo Montanari - Danilo Gasparini - Alfredo pelle

Nutrition and Food Safety - Mauro Defendente Febbrari

Food Chemistry and Physics - Davide Cassi

Art and Aesthetic - Filippo Maglione

Team Building - Giordano Frealdo

Communication - Antonio Di Lorenzo

Food Cost and Catering Management - Raffaele Alajmo and Fabrizio Masiero

Social Media - Claudia Zarabara

History and Culture of Italian Cuisine: Massimo Montanari - Danilo Gasparini - Alfredo pelle

Zootechnics, Agricultural and Fishery (Meat and Seafood Identification and Utilization) - Filippo Scortegagna

Sensory Analysis - Lorenzo Dante Ferro

Wine studies - Mauro Meneghetti

Andrea Sinigaglia

Andrea Sinigaglia

Andrea Sinigaglia

Carlo Fiori

Watercrass and edible flowers

The Venice Biennale

Expo Milan

Aquae Venezia Pavilion Exit

La Vigna tour

Company visits

Giovanni Santini

Aimo Moroni

Massimo Bottura

Andrea Berton

Mauro Uliassi

Massimiliano Alajmo

Giancarlo Perbellini

Norbert Niederkofler

Heinz Beck

Moreno Cedroni

Ciccio Sultano

Corrado Assenza

Gianluca Fusto

Luigi Biasetto

Ezio Marinato

Kitchen techniques -improvisation

Lesson on cheese with Hansi Baumgartner

Lesson on butter with Philippe Leveillè

Lesson with Diego Magro

Cooking Techniques with Marco Perez

Cooking on the barbercue with Gianfranco Lo Cascio

Lesson with Massimo Geromel

Lecture "chocolate" with Emmanuele Forcone

Kitchen techniques - water

In the kitchen with Franco Cazzamali

Natural Pastry with Ascanio Brozzetti

Vegan Cuisine with Simone Salvini

Watercrass and edible flowers

History of Gastronomy - Alfredo Pelle

Food Chemistry and Physics - Davide Cassi

Wine studies - Mauro Meneghetti

History and Culture of Italian Cuisine - Massimo Montanari and Danilo Gasparini

Zootechnics, Agricultural and Fishery (Meat and Seafood Identification and Utilization) - Filippo Scortegagna

Sensory Analysis - Lorenzo Dante Ferro

Team Building - Roberto Gesuato

Visit to Franciacorta

Vico Feast

Visit fish market in Venice

Visit to museums in Venice

Visit to Zonin wine cellars

Visit to Praglia Abbey

International Library "La Vigna" with prof. Gasparini

Visit Fruit and Vegetable Gardens at Cento Orti

Visit Bassano and surroundings (VI)

Antica Corte Pallavicina

Moreno Cedroni

Mauro Uliassi

Massimiliano Alajmo

Giovanni Santini

Giancarlo Perbellini

Gennaro Esposito

Davide Scabin

Ciccio Sultano

Chicco Cerea

Antonino Cannavacciuolo

Andrea Berton

Luigi Biasetto

Gianluca Fusto

Ezio Marinato

Corrado Assenza

Ascanio Brozzetti

Team building - Roberto Gesuato

History and Culture of Italian Cuisine - Massimo Montanari and Danilo Gasparini

History of Gastronomy - Alfredo Pelle

Wine Studies - Angelo Sabbadin

Nutrition and Food Safety - Mauro Defendente Febbrari

Food Cost and Catering Management - Raffaele Alajmo

Communication - Antonio Di Lorenzo

Food Chemistry and Physics - Davide Cassi

Art and Aesthetic - Filippo Maglione

Sensory analysis - Lorenzo Dante Ferro

Zootechnics, Agricultural Studies and Fishery - Filippo Scortegagna

Company visits