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gallery 2019

Cucina d'autore 2019

Anthony Genovese
Anthony Genovese
Philippe Léveillé
Philippe Léveillé
Fabio Francesco Pisani
Fabio Pisani
Giancarlo Perbellini
Giancarlo Perbellini
Enrico Crippa
Enrico Crippa
Emanuele Scarello
Emanuele Scarello
Chicco Cerea
Chicco Cerea
Giovanni Santini
Giovanni Santini
Massimiliano Alajmo
Massimiliano Alajmo
Valeria Piccini
Valeria Piccini
Pino Cuttaia
Pino Cuttaia
Nicola Portinari
Nicola Portinari
Davide Di Fabio
Davide Di Fabio

Pasticceria d'Autore

Ezio Marinato
Ezio Marinato
Gianluca Fusto
Gianluca Fusto
Emmanuele Forcone
Emmanuele Forcone
Antonio Mezzalira
Antonio Mezzalira
Vittoria Aiello
Vittoria Aiello
Lucca Cantarin
Lucca Cantarin
Loretta Fanella
Loretta Fanella
Corrado Assenza
Corrado Assenza
Ascanio Brozzetti
Ascanio Brozzetti

Tecniche di Cucina

Alfredo Chiocchetti
Alfredo Chiocchetti
Alessandro Gilmozzi
Alessandro Gilmozzi
Giancarlo Morelli
Giancarlo Morelli
Giuseppe Barone
Giuseppe Barone
Stefano Arrigoni
Stefano Arrigoni
Pier Giorgio Parini
Pier Giorgio Parini
Simone Salvini
Simone Salvini
Silvio Giavedoni
Silvio Giavedoni
Riccardo Camanini
Riccardo Camanini
Diego Magro
Diego Magro
Alessandro Dal Degan
Alessandro Dal Degan

Lezioni di Teoria

Il business della ristorazione - Luciano Sbraga
Il business della ristorazione - Luciano Sbraga
Arte ed Estetica - Fernando Rigon Forte
Arte ed Estetica - Fernando Rigon Forte
Comunicazione e social media - Claudia Zarabara
Comunicazione e social media - Claudia Zarabara
Comunicazione e social media - Marco Bolasco
Comunicazione e social media - Marco Bolasco
Sommellerie - Alessandro Tomberli
Sommellerie - Alessandro Tomberli
Sommellerie e abbinamenti enologici - Mauro Menegh
Sommellerie e abbinamenti enologici - Mauro Meneghetti
Sommellerie e abbinamenti enologici - Enrico Magli
Sommellerie e abbinamenti enologici - Enrico Maglio
Food Cost e Management Aziendale - Raffaele Alajmo
Food Cost e Management Aziendale - Raffaele Alajmo
Storia e cultura della cucina italiana - Danilo Ga
Storia e cultura della cucina italiana - Danilo Gasparini
Nutrizione ed Igiene - Mauro Defendente Febbrari
Nutrizione ed Igiene - Mauro Defendente Febbrari
Arte ed Estetica - Tiziana Maglione
Arte ed Estetica - Tiziana Maglione
Analisi sensoriale - Lorenzo Dante Ferro
Analisi sensoriale - Lorenzo Dante Ferro
Storia e cultura della cucina italiana - Alfredo p
Contaminazioni Culturali - Marco Pelle
Agraria e zootecnia - Filippo Scortegagna
Agraria e zootecnia - Filippo Scortegagna
Arte ed estetica - Giovanni Turria
Arte ed estetica - Giovanni Turria
Team Building - Giordano Frealdo
Team Building - Giordano Frealdo
Chimica e fisica degli alimenti - Davide Cassi
Chimica e fisica degli alimenti - Davide Cassi
gallery 2018

Italian Haute Cusine

Mauro Uliassi
Davide Di Fabio
Mauro Uliassi
Mauro Uliassi
Pino Cuttaia
Pino Cuttaia
Massimiliano Alajmo
Massimiliano Alajmo
Fabio Pisani
Fabio Pisani
Fulvio Pierangelini
Fulvio Pierangelini
Fulvio Pierangelini
Fulvio Pierangelini
Ciccio Sultano
Ciccio Sultano
Paolo Lopriore
Paolo Lopriore
Valeria Piccini
Valeria Piccini
Nicola Portinari
Nicola Portinari
Emanuele Scarello
Emanuele Scarello

Tecniche di Cucina

A lesson with Alessandro Gilmozzi
A lesson with Alessandro Gilmozzi
A lesson with Silvio Giavedoni
A lesson with Silvio Giavedoni
A lesson with Giuliano Baldessari
A lesson with Giuliano Baldessari
A lesson with Riccardo Camanini
A lesson with Pier Giorgio Parini
A lesson with Alessandro Dal Degan
A lesson with Alessandro Dal Degan
A lesson with Diego Magro
A lesson with Diego Magro
A lesson with Riccardo Camanini
A lesson with Riccardo Camanini

Pasticceria d'Autore

Antonio Mezzalira
Antonio Mezzalira
Andrea Besuschio
Andrea Besuschio
Lucca Cantarin
Lucca Cantarin
Ezio Marinato
Ezio Marinato
Corrado Assenza
Corrado Assenza
Corrado Assenza
Corrado Assenza
Gianluca Fusto
Gianluca Fusto
Loretta Fanella
Loretta Fanella
Ascanio Brozzetti
Ascanio Brozzetti
gallery 2017

Italian Haute Cusine

Emanuele Scarello
Emanuele Scarello
Chicco Cerea
Chicco Cerea
Giancarlo Perbellini
Giancarlo Perbellini
Nicola Portinari
Nicola Portinari
Fabio Pisani
Fabio Pisani
Fulvio Pierangelini
Fulvio Pierangelini
Pino Cuttaia
Pino Cuttaia
Ciccio Sultano
Ciccio Sultano
Enrico Crippa
Enrico Crippa
Massimiliano Alajmo
Massimiliano Alajmo
Valeria Piccini
Valeria Piccini
Giovanni Santini
Giovanni Santini
Paolo Lopriore
Paolo Lopriore

Pasticceria d'Autore

Loretta Fanella
Loretta Fanella
Corrado Assenza
Corrado Assenza
Andrea Tortora
Andrea Tortora
Gianluca Fusto
Gianluca Fusto
Lucca Cantarin
Lucca Cantarin
Ascanio Brozzetti
Ascanio Brozzetti
Ezio Marinato
Ezio Marinato
Corrado Assenza
Corrado Assenza

Tecniche di Cucina

Tecniche di cucina - Lezione Amistà 33
Tecniche di cucina - Lezione Amistà 33
Tecniche di cucina - Acqua e pasta
Tecniche di cucina - Acqua e pasta
Tecniche di cucina - Disossare
Tecniche di cucina - Disossare
Tecniche di cucina - Sfilettare il pesce
Tecniche di cucina - Sfilettare il pesce
Tecniche di cucina - Pranzo primitivo
Tecniche di cucina - Pranzo primitivo
Tecniche di cucina - Pesce creativo
Tecniche di cucina - Pesce creativo
Tecniche di cucina - Mi presento
Tecniche di cucina - Mi presento
Tecniche di cucina - La storia è oggi
Tecniche di cucina - La storia è oggi
A lesson with Alessandro Dal Degan
A lesson with Alessandro Dal Degan
A lesson with Piergiorgio Parini
A lesson with Pier Giorgio Parini
A lesson with Riccardo Camanini
A lesson with Riccardo Camanini
A lesson with Alessandro Gilmozzi
A lesson with Alessandro Gilmozzi
A lesson with Giuliano Baldessari
A lesson with Giuliano Baldessari
A lesson with Silvio Giavedoni
A lesson with Silvio Giavedoni
A lesson with Diego Magro
A lesson with Diego Magro

Lezioni di Teoria

Nutrizione ed Igene - Mauro Defendente Febbrari
Nutrizione ed Igene - Mauro Defendente Febbrari
Analisi sensoriale - Lorenzo Dante Ferro
Analisi sensoriale - Lorenzo Dante Ferro
Agraria e zootecnia - Filippo Scortegagna
Agraria e zootecnia - Filippo Scortegagna
Art and Aesthetic - Tiziana Maglione
Art and Aesthetic - Tiziana Maglione
Sommellerie e abbinamenti enologici - Mauro Menegh
Sommellerie e abbinamenti enologici - Mauro Meneghetti
Art and Aesthetic - Giovanni Turria
Art and Aesthetic - Giovanni Turria
Food Chemistry and Physics - Davide Cassi
Food Chemistry and Physics - Davide Cassi
History and Culture of Italian Cuisine: Massimo Mo
History and Culture of Italian Cuisine: Massimo Montanari - Danilo Gasparini
Team Building - Giordano Frealdo
Team Building - Giordano Frealdo
Art and Aesthetic - Fernando Rigon
Art and Aesthetic - Fernando Rigon
Food Cost and Catering Management - Raffaele Alajm
Food Cost and Catering Management - Raffaele Alajmo and Fabrizio Masiero
Social Media - Davide Paolini
Social Media - Davide Paolini
Social Media - Ario Gervasutti
Social Media - Ario Gervasutti
Social Media - Claudia Zarabara
Social Media - Claudia Zarabara
gallery 2016

Italian Haute Cusine

Emanuele Scarello
Emanuele Scarello
Giancarlo Perbellini
Giancarlo Perbellini
Philippe Léveillé
Philippe Léveillé
Fabio Pisani
Fabio Pisani
Mauro Uliassi
Mauro Uliassi
Paolo Lopriore
Paolo Lopriore
Fulvio Pierangelini
Fulvio Pierangelini
Pino Cuttaia
Pino Cuttaia
Massimiliano Alajmo
Massimiliano Alajmo
Giovanni Santini
Giovanni Santini
Valeria Piccini
Valeria Piccini
Nicola Portinari
Nicola Portinari
Ciccio Sultano
Ciccio Sultano

Pasticceria d'Autore

Lucca Cantarin
Lucca Cantarin
Ezio Marinato
Ezio Marinato
Corrado Assenza
Corrado Assenza
Loretta Fanella
Loretta Fanella
Ascanio Brozzetti
Ascanio Brozzetti
Corrado Assenza
Corrado Assenza

Theory lessons

Social Media - Ario Gervasutti
Social Media - Ario Gervasutti
Art and Aesthetic - Giovanni Turria
Art and Aesthetic - Giovanni Turria
Art and Aesthetic - Tiziana Maglione
Art and Aesthetic - Tiziana Maglione
Food Cost and Catering Management - Raffaele Alajm
Food Cost and Catering Management - Raffaele Alajmo and Fabrizio Masiero
Sensory Analysis - Lorenzo Dante Ferro
Sensory Analysis - Lorenzo Dante Ferro
Team Building - Giordano Frealdo
Team Building - Giordano Frealdo
Zootechnics, Agricultural and Fishery  (Meat and S
Zootechnics, Agricultural and Fishery (Meat and Seafood Identification and Utilization) - Filippo Scortegagna
Social Media - Claudia Zarabara
Social Media - Claudia Zarabara
Wine studies - Mauro Meneghetti
Wine studies - Mauro Meneghetti
History and Culture of Italian Cuisine: Massimo Mo
History and Culture of Italian Cuisine: Massimo Montanari - Danilo Gasparini - Alfredo pelle
Food Chemistry and Physics - Davide Cassi
Food Chemistry and Physics - Davide Cassi

Kitchen/cooking techniques

Cooking Techniques - Eggs and Eggs
Cooking Techniques - Eggs and Eggs
Cooking Techniques - May I introduce myself
Cooking Techniques - May I introduce myself
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
Cooking Techniques
A lesson with Riccardo Camanini
A lesson with Riccardo Camanini
A lesson with Simone Padoan
A lesson with Simone Padoan
A lesson with Stefano Arrigoni
A lesson with Stefano Arrigoni
A lesson with Piergiorgio Parini
A lesson with Piergiorgio Parini
A lesson with Alessandro Gilmozzi
A lesson with Alessandro Gilmozzi
A lesson with Franco Favaretto
A lesson with Franco Favaretto
A lesson with Diego Magro
A lesson with Diego Magro
A lesson with Alessandro Dal Degan
A lesson with Alessandro Dal Degan
A lesson with Simone Salvini
A lesson with Simone Salvini
A lesson with Giuliano Baldessari
A lesson with Giuliano Baldessari
A lesson with Silvio Giavedoni
A lesson with Silvio Giavedoni

Haute Cusine

Biblioteca - La Vigna
Biblioteca - La Vigna
Sensazione Acqua
Sensazione Acqua
Luciano Sbraga
Luciano Sbraga
Giulia Miatto
Giulia Miatto
Elisabetta Scabio
Elisabetta Scabio
Watercrass and edible flowers
Watercrass and edible flowers
Pierluigi Crescimanno
Pierluigi Crescimanno

Italian Haute Cusine


Giancarlo Perbellini

Andrea Berton

Nicola Portinari

Valeria Piccini

Philippe Léveillé

Fabio Pisani

Moreno Cedroni

Giovanni Santini

Paolo Lopriore

Mauro Uliassi

Massimiliano Alajmo

Ciccio Sultano

Pasticceria d'Autore


Ezio Marinato

Lucca Cantarin

Ascanio Brozzetti

Corrado Assenza

Loretta Fanella

Luigi Biasetto
Corrado Assenza
Corrado Assenza

Kitchen/cooking techniques


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
Cuisine techniques with the chef Diego Magro
A lesson with Simone Salvini
Cuisine techniques with the chef Diego Magro
A lesson with Alessandro Dal Degan
Cuisine techniques with the chef Diego Magro
A lesson with Diego Magro
Cuisine techniques with the chef Marco Perez
Cooking Techniques with Marco Perez
Cuisine Techniques: the water
Cooking Techniques - "Valverde Water"

Theory lessons

History and Culture of Italian Cuisine: Massimo Mo
History and Culture of Italian Cuisine: Massimo Montanari - Danilo Gasparini - Alfredo pelle
Zootechnics, Agricultural Studies and Fishery (Mea
Nutrition and Food Safety - Mauro Defendente Febbrari
Zootechnics, Agricultural Studies and Fishery (Mea
Food Chemistry and Physics - Davide Cassi
Zootechnics, Agricultural Studies and Fishery (Mea
Art and Aesthetic - Filippo Maglione
Zootechnics, Agricultural Studies and Fishery (Mea
Team Building - Giordano Frealdo
Zootechnics, Agricultural Studies and Fishery (Mea
Communication - Antonio Di Lorenzo
Zootechnics, Agricultural Studies and Fishery (Mea
Food Cost and Catering Management - Raffaele Alajmo and Fabrizio Masiero
Zootechnics, Agricultural Studies and Fishery (Mea
Social Media - Claudia Zarabara
History and Culture of Italian Cuisine: Massimo Mo
History and Culture of Italian Cuisine: Massimo Montanari - Danilo Gasparini - Alfredo pelle
Zootechnics, Agricultural Studies and Fishery (Mea
Zootechnics, Agricultural and Fishery (Meat and Seafood Identification and Utilization) - Filippo Scortegagna
Sensory Analysis: Lorenzo Dante Ferro
Sensory Analysis - Lorenzo Dante Ferro
Wine studies: Mauro Meneghetti
Wine studies - Mauro Meneghetti

Haute Cusine

Zootechnics, Agricultural Studies and Fishery (Mea
Andrea Sinigaglia
Andrea Sinigaglia
Andrea Sinigaglia
Zootechnics, Agricultural Studies and Fishery (Mea
Andrea Sinigaglia
Zootechnics, Agricultural Studies and Fishery (Mea
Carlo Fiori
Watercrass and edible flowers
Watercrass and edible flowers

Cultural contamination

Giancarlo Perbellini
The Venice Biennale
Giancarlo Perbellini
Expo Milan
Giancarlo Perbellini
Aquae Venezia Pavilion Exit
Giancarlo Perbellini
La Vigna tour

Company tours


Company visits
gallery 2014

Italian Haute Cusine


Giovanni Santini

Aimo Moroni

Massimo Bottura

Andrea Berton

Mauro Uliassi

Massimiliano Alajmo

Giancarlo Perbellini

Norbert Niederkofler

Heinz Beck

Moreno Cedroni

Ciccio Sultano

Fine Pastry


Corrado Assenza

Gianluca Fusto

Luigi Biasetto

Ezio Marinato

Kitchen/cooking techniques


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

Theory lessons


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

Cultural contamination


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
gallery 2013

Italian Haute Cuisine


Moreno Cedroni

Mauro Uliassi

Massimiliano Alajmo

Giovanni Santini

Giancarlo Perbellini

Gennaro Esposito

Davide Scabin

Ciccio Sultano

Chicco Cerea

Antonino Cannavacciuolo

Andrea Berton

Fine Pastry


Luigi Biasetto

Gianluca Fusto

Ezio Marinato

Corrado Assenza

Ascanio Brozzetti

Theory lessons


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 tours


Company visits

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Master Cucina Italiana
Esac Spa
Via L. Faccio 38, 36100 Vicenza | tel. 0039 0444 964300 fax 0039 0444 963400
RI n.00331890244, REA VI n.126261 Capital: € 5.200.000 | VAT number/ Fiscal Code.: 00331890244
Company subjected to management and coordination by Ascom Vicenza

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