Course in Food Safety

La sua carriera inizia nel 2016 a Bari come cuoco a domicilio, creando un format innovativo che unisce cucina e musica. Nel 2018 si trasferisce a Milano per formarsi presso il Congusto Gourmet Institute, collaborando successivamente con lo chef stellato Stefano Cerveni all’Osteria Con Vista della Triennale di Milano.
Ottenute le certificazioni professionali, avvia con successo la sua attività di cucina a domicilio in Lombardia, lavorando anche come personal chef per famiglie e personaggi del mondo dello spettacolo e dello sport. Collabora con brand nazionali e internazionali e partecipa a eventi e show-cooking, tra cui TuttoFood Milano.
Dal 2024 è impegnato anche in progetti benefici con l’associazione Officine Buone, grazie ai quali riceve il premio “Special Cook 2024”. La sua cucina valorizza ingredienti semplici, fondendo le radici pugliesi con uno stile moderno e concreto. In oltre 7 anni di attività ha servito più di 600 clienti ed è attivo sui social con oltre 30.000 follower.

Ronnie Pizzo è imprenditore e fondatore di ROCK BURGER®, progetto nato a Torino nel 2014 dall’idea dei fratelli Pizzo e Melany Gida. Ispirato all’epica del Rock, Rock Burger unisce hamburger gourmet, storytelling e cultura musicale in un format di ristorazione esperienziale. Nel 2017 nasce il Rock Burger Food Truck, che porta il brand in tour e diventa rapidamente un punto di riferimento nazionale nello street food, ottenendo importanti riconoscimenti come ESFA Miglior Burger d’Italia (2019, 2023, 2024) e numerosi premi di settore. Oggi Rock Burger conta 2 locali a Torino, 2 food truck attivi in Italia e all’estero, 1 dark kitchen a Milano e organizza eventi come il Rock Burger Fest. Il progetto è inoltre caso studio nei principali corsi di marketing e ristorazione in Italia. Durante la masterclass, Ronnie Pizzo condividerà in modo pratico strategie, errori e successi del Food Truck Business, offrendo una visione concreta del ruolo del Food Truck Business Manager.

Silvia Ciccarone medico veterinario, consulente in materia di igiene, sicurezza alimentare e certificazioni e addetta al controllo qualità ittica

Giambattista Bello è docente e studioso impegnato nell’intersezione tra biologia, divulgazione scientifica e storia naturale. Le sue ricerche spaziano dall’analisi biologica e comportamentale di organismi marini — in particolare il polpo di scoglio — fino agli aspetti culturali, nutrizionali e simbolici che questi tema rivestono nel Mediterraneo contemporaneo.

Project manager, consulente, docente e ricercatore nel settore enogastronomico, con specializzazione in sostenibilità, innovazione, digital marketing e project management applicati alla ristorazione e all’agroalimentare. Ha maturato una solida esperienza nell’organizzazione di eventi e nella gestione di progetti complessi, collaborando con realtà di prestigio, istituzioni ministeriali, regionali e locali, grandi aziende e associazioni di categoria. Il suo percorso professionale integra competenze operative, sviluppate attraverso di lavoro in cucina, catering e bartending, con una visione strategica orientata alla progettazione, alla sostenibilità e alla valorizzazione territoriale. È CEO e fondatore di Pillole Culinarie, realtà che riunisce un team multidisciplinare di professionisti attivi nella comunicazione, nel marketing e nella promozione del settore Food & Beverage e agroalimentare. Attraverso Pillole Culinarie supporta aziende, enti e ristoratori nello sviluppo di strategie di comunicazione, progetti culturali e iniziative ad alto impatto territoriale. Vincitore di due borse di ricerca della Fondazione Invernizzi e conferite dal Dipartimento di Scienze e Tecnologie Alimentari per una filiera agroalimentare sostenibile (DiSTAS) dell’Università Cattolica del Sacro Cuore di Milano. È autore dello studio “Setting the sustainable development targets for restaurants and Italian HoReCa sector”, che dimostra come la gestione dei ristoranti secondo gli Obiettivi di Sviluppo Sostenibile (SDGs) dell’Agenda 2030 ONU sia concreta e in grado di generare benefici ambientali, economici e sociali. La ricerca evidenzia il ruolo strategico dei ristoratori come influencer positivi per filiere produttive, comportamenti dei consumatori e comunità locali. È docente in corsi ITS, IFTS e percorsi di formazione professionale, dove insegna digital marketing, project management, comunicazione trasparente e pratiche sostenibili per la ristorazione, integrando esperienza pratica, ricerca applicata e progettazione strategica. Collabora inoltre come cultore della materia presso l’Università Cattolica, occupandosi di normative e certificazioni di sostenibilità nel settore Food & Beverage.

Svolge attività di consulenza per aziende, enti e ristoratori, supportandoli nello sviluppo di progetti personalizzati, nella gestione strategica e nell’adozione di modelli sostenibili e innovativi, con un focus su efficienza energetica, riduzione degli sprechi e responsabilità sociale d’impresa.

Esperta di comunicazione da quasi 30 anni, insegnante di meditazione e negli ultimi anni anche come coach. Co-fondatrice di Genius Loci, un progetto all’incrocio tra alimentazione sostenibile, neuroscienze e il potere del gusto.

Cloud Specialist, esperta in soluzioni gestionali per le aziende. Solida esperienza import/export nel settore agroalimentare. Master in International Business e laurea magistrale in Business Intelligence e Trade Marketing.  Accredita WSET educator

Ingegnere meccanico da oltre 15 anni lavora in ambito HSE con esperienza sviluppata in aziende multinazionali come HSE Manager di sito e di gruppo. In ambito di sostenibilità segue la rendicontazione, l’analisi, la reportistica dei KPI ambientali e la loro esposizione all’interno dei report di sostenibilità

Chef pluripremiato e Ambasciatore del Gusto, Antonio Scalera porta in aula oltre 25 anni di esperienza ai massimi livelli della ristorazione nazionale e internazionale.
Fondatore ed executive chef del ristorante La Bul a Bari, è un raffinato interprete della cucina italiana contemporanea, capace di coniugare tradizione, tecnica e innovazione con una profonda attenzione alla stagionalità e alle eccellenze del territorio.
Nel suo percorso professionale ha lavorato in ristoranti stellati in Italia e all’estero, tra cui Quinzi & Gabrieli (Roma), Viridiana (Madrid), e Trattoria Toscana del gruppo Ducasse-Moretti. La sua visione culinaria lo ha portato a rappresentare l’Italia in prestigiosi eventi internazionali come l’Expo di Milano, il Festival del Cinema di Cannes e la Settimana della Cucina Italiana nel Mondo in Giappone.
Nel ruolo di docente del corso “Fish Specialist”, Scalera trasmette competenze tecniche avanzate su selezione, trattamento e valorizzazione del pescato, integrando approccio scientifico, conoscenza delle filiere e creatività gastronomica. Un’opportunità formativa unica per chi vuole specializzarsi nella cucina di mare, guidato da uno chef capace di trasformare ogni piatto in un racconto identitario.

Food Scientist, autore e co-autore di studi scientifici su temi quali: sicurezza alimentare, protezione delle piante e salute degli animali, Scienza dell’alimentazione, Certificazione Halal, Halal Standards, Antropologia alimentare, Politica alimentare, Biotecnologia, Criminalità organizzata. Ha lavorato come Ricercatore Scientifico presso l’Agriculture Research Center e presso il Consiglio Nazionale della Ricerca in Italia. Ha collaborato con diversi enti certificatori Halal come esperto tecnico, auditor e come formatore e consulente per aziende private e università Italiana.

Cristina Bowerman è una chef visionaria che ha trasformato la sua passione in un viaggio controcorrente, guidato da coraggio, creatività e apertura internazionale. Nata a Cerignola, dopo una laurea in Giurisprudenza si trasferisce negli USA, dove scopre la cucina mentre lavora e studia graphic design. Il vero punto di svolta arriva nel 2003, con l’iscrizione alla Texas Culinary Academy.

Tornata in Italia nel 2005, diventa Chef Patron di Glass Hostaria a Trastevere, dove ottiene nel 2010 la Stella Michelin, prima donna a Roma a riceverla. La sua cucina unisce rigore tecnico e slancio creativo, fondendo ingredienti italiani e suggestioni globali in piatti complessi e raffinati.

È ambasciatrice di una gastronomia colta e sostenibile, impegnata con realtà come FAO, WFP e CGIAR. Tra le prime chef italiane Plastic Free, è stata selezionata per la Michelin Green Star e inserita da Forbes tra le 100 donne italiane di successo nel 2023.

Autrice di due libri e pluripremiata, Cristina è un punto di riferimento per l’innovazione nella ristorazione e per il riconoscimento delle donne nel settore gastronomico. Con il suo stile libero e coerente, rappresenta un’autentica voce del made in Italy nel mondo.

Laureato in Legge
Manager in Italia (moda) e all’estero (entertainment)
Fondatore del pub La Belle Alliance, Tap, Osteria Pinte Romane a Milano
Biersommelier Doemens
Creatore di Radio Birra nel periodo Covid

Noto per la sua cucina solare, autentica e senza aglio, ispirata alla tradizione palermitana, ex fotografo e oste per vocazione, Filippo La Mantia ha saputo reinterpretare i piatti della sua terra con uno stile personale e contemporaneo. Dopo le esperienze a Roma e Milano, è diventato un punto di riferimento della cucina mediterranea. Il suo approccio esalta la materia prima, con un’attenzione particolare alla leggerezza e al gusto. Promotore della convivialità, ha trasformato ogni suo locale in un luogo di incontro e cultura gastronomica. La Mantia continua a essere un ambasciatore della cucina siciliana nel mondo.

Con un percorso che unisce tradizione e innovazione, lo chef Kim Minseok porta in Italian Food Academy la sua visione unica della cucina coreana raffinata. Originario della Corea del Sud, si è formato in Italia per poi consolidare la sua esperienza professionale in ristoranti di alto livello come Seta del Mandarin Oriental e il locale di Daniel Canzian a Milano.

La sua filosofia culinaria si distanzia dallo street food tradizionale, abbracciando un’interpretazione elegante e moderna della gastronomia coreana. Il suo ristorante milanese, Soot, si è distinto per l’approccio al fine dining, l’uso di ingredienti di altissima qualità e una presentazione curata nei minimi dettagli. 

La sua esperienza offre oggi un importante spunto di riflessione sul posizionamento delle cucine etniche in Italia e sulla necessità di strategie efficaci per valorizzarle.

Mineok Kim è attualmente impegnato nella promozione della cultura gastronomica coreana in Italia, con l’obiettivo di formare nuove generazioni di cuochi capaci di coniugare identità, tecnica e creatività. 

Roberto Costa è un imprenditore genovese nato e cresciuto in una famiglia umile, dove fin da bambino ha respirato l’atmosfera della ristorazione lavorando nella trattoria di famiglia in Via Francesco Rolla, a Genova. Da quel momento, la sua vita è stata costantemente intrecciata con la passione per il cibo e per l’arte dell’ospitalità.

La sua carriera imprenditoriale è iniziata con la fondazione, insieme ad Alessandro Garrone, della catena Maxela, che ha riscosso un grande successo in Italia, partendo da Genova e arrivando a contare dodici ristoranti in varie città del Paese.

Spinto dalla voglia di portare la cucina italiana all’estero, Roberto ha deciso di aprire un nuovo ristorante a Londra, nel quartiere di South Kensington. Questa svolta ha segnato la separazione professionale dal suo socio Garrone e l’inizio di un nuovo capitolo: la nascita della catena Macellaio RC, oggi apprezzata a livello internazionale per la qualità e l’autenticità della proposta gastronomica italiana, in particolare della carne.

Nel 2018, con l’ingresso della manager Mariella Radici, è nato il RC Group, una holding che comprende sei ristoranti Macellaio RC e una gastronomia con ristorante speakeasy chiamata Casacosta. Attualmente, Roberto gestisce direttamente tre ristoranti Macellaio RC a Londra.

Oltre alla sua attività imprenditoriale, Roberto Costa ricopre anche ruoli istituzionali di rilievo: è Presidente della Camera di Commercio e Industria Italiana nel Regno Unito (dal giugno 2024) e Presidente di RIAE (Ristoranti Italiani Autentici all’Estero), confermando il suo impegno nella promozione della cultura e della cucina italiana nel mondo.

Tecnologo alimentare con oltre vent’anni di esperienza nel settore food & beverage. Dal 2019 fornisce servizi di consulenza a startup e aziende con particolare focus sullo sviluppo di nuovi prodotti, la sicurezza alimentare e l’innovazione di processo.
La sua carriera inizia nel gruppo Barilla G. e R. Fratelli S.p.A. dove per quattordici anni ricopre ruoli di crescente responsabilità: prima come tecnologo in Ricerca & Sviluppo, poi come Quality & Technology Manager in uno degli stabilimenti produttivi.
Lead Auditor certificato UNI EN ISO 9001:2015, ha maturato una solida competenza trasversale grazie a una formazione continua nei campi dell’innovazione, della sostenibilità e della Food Safety.
Nel 2022 e nel 2024 partecipa come mentore al programma EWA – Empowering Women in Agrifood – promosso dal Future Food Institute.
Nel 2024 ha avviato un dottorato di ricerca nazionale sul Food System.

Dopo aver studiato scenografia all’Accademia di belle arti di Brera, realizza diverse scenografie per film, spot-tv per NowTV, Caffè Borbone, Fernet Branca, Peroni Nastro Azzurro, Amazing Race, Allianz Giochi Olimpici Parigi 2024. Attualmente continua a ricoprire il ruolo di scenografo- arredatore per set pubblicitari, fotografici, cinematografici, eventi e case di produzione italiane.

Nato nelle Marche il 1993. Dopo i primi anni dedicati al mondo degli eventi nel 2016 decide di trasferirsi a Milano per approfondire gli studi di fotografia ed ampliare i suoi orizzonti lavorativi. Da lì, dopo aver sperimentato vari settori tra cui interior, still life, eventi e fashion, nasce grazie allo Chef Gioele Ponzanetti la passione per la food photography che diventa il suo unico settore fin da subito; in seguito ha collaborato con svariate aziende del food, Chef e ristoranti di tutta Italia tra cui Alain Ducasse, Bruno Barbieri, Cristiano Tomei, Chef Hiro e per Aperol Spritz Italia, La Piadineria, Neat Burger, Zuegg, Panino Giusto, Bulldog Gin, Pizzium, Crema Alta Gelateria, Lievità e i ristoranti della guida Michelin IT Milano e D.One di Montepagano.                                        Attualmente con base a Milano, il suo desiderio è quello di lavorare ovunque senza porsi limiti sulle distanze.

After graduating from the European Institute of Design (specializing in advertising graphics/art direction), he has been working since September 1996 as an art-director/creative director. His professional path passes through the most important advertising agencies in the Bologna area. Since 2002 he has been following direct clients, putting the skills he has gained at their disposal, giving birth to the MATTEO FARNÈ Marketing & Advertising, an "unstructured" agency composed of a dense network of freelancers with long-standing experience. He has done integrated advertising communication for top brands such as, among others, Dixan and Pritt (Henkel Group), Omnitel/Vodafone, Granarolo, Yomo, Misura Sweeteners, Ariete Home Appliances, Rimini Fiera, etc. Since October 1996, he also began teaching Graphic Design, Advertising Communication and Marketing at the Salesian Institute of Bologna in post-diploma and in-depth courses for professionals. Other teaching experiences: L.A.B.A. (Academy of Fine Arts Rimini - Visual Communication Design, Design Management), ISCOM (Training for Enterprises - Advertising Communication Techniques), N.A.D. (New Academy of Design - Master Visual Design), STOGEA (postgraduate master in Marketing and Communication), L.UN.A. (Free University of the Arts Bologna - Visual Communication, Advertising), AESGA Emilia Romagna (Higher Education courses), ISTITUTO CAPPELLARI (seminars on advertising communication, graphic design and marketing also at companies), ENFAP (training and refresher courses and seminars for companies).

Nicola Biasi was born in Friuli, the land of wine, and after graduating as a wine technician, he worked for major companies in Friuli such as Jermann and Zuani of the Felluga family.
Before moving to Tuscany, Nicola worked for Victorian Alps of Gapsted in Australia and then in South Africa for Bouchard Finalyson, where he expanded his international wine knowledge.
Marchesi Mazzei, San Polo in Montalcino and Allegrini's Poggio al Tesoro in Bolgheri are the Tuscan companies for which he has worked as winemaker for nearly a decade.
In 2016 Nicola decided to go freelance until 2020 to found Nicola Biasi Consulting, which boasts consultancies in almost every region of Italy.
Nicola is awarded in 2020 during the Vinoway Wine Selection 2021 as the Best Young Oenologist in Italy and in June 2021 during the preview of the Merano Wine Festival he receives the coveted Cult Oenologist award, reserved for the 7 best Italian oenologists. The most̀ young person ever to receive this recognition. In the same year he founded the business network Resistenti Nicola
Biasi, a project that currently groups eight different wineries united by a single goal: to produce wines of excellence by practicing concrete and real sustainability, in the vineyard and in the cellar, while concretely safeguarding the environment. His Vin de la Neu carves out more and more space among the great wines, the critics position it rightfully among the great Italian whites: Platinum for the Merano Wine Festival, Tre Bicchieri for Gambero Rosso, in the best 10 Italian wines for Bibenda and finally best white wine of Italy for Raffaele Vecchione Winescritic. In October 2022 Resistenti Nicola Biasi received the coveted "wine project of the year" award from Food and Travel Italia, as part of the same evening Nicola Biasi was also awarded the title winemaker of the year, continued proof that hard work always pays off.

Born in 1989 and of Apulian descent, Michele Cobuzzi came to the world of cooking through
family. Growing up in the countryside in close contact with nature, he has since childhood,
in fact, learned from his parents the love of genuine raw materials and agriculture.
On the family farm, nestled among olive groves, fruit trees, vegetables and livestock,
Michele soon developed a propensity to take care of ingredients, to
to wait and respect the rhythms of nature and to appreciate simple and genuine cuisine,
respectful of the land. From his mother, he learned the first traditional Apulian recipes; the
passion and determination, combined with creativity, led him to enroll in the school's
hotelier in Foggia and working in restaurants, since the age of 14. After graduation, he
his journey into the gastronomic world began: a journey that touched almost all the
Italian regions with a brief experience abroad in Ireland. The path of Michele Cobuzzi
is studded with great masters and important collaborations: from the one, at only 23 years old, with
Gordon Ramsey in Siena (in La Contrada Restaurant), to the kitchen of Bracali Restaurant (** 2
Michelin stars) in Maremma. These were followed by other high-level experiences: at
Milan in Il luogo Aimo e Nadia (** 2 Michelin stars) and at Enoteca Pinchiorri in Florence (***
3 Michelin stars). As of 2021, Michele Cobuzzi is executive chef of Anima (* 1 Michelin star).
and Vertigo (Contemporary Bar and Osteria), inside the Milano Verticale hotel | UNA
Experiences, and interpreter of Enrico Bartolini's gastronomic message, telling with
modern taste the rich heritage of Italian tradition and devoting particular
attention to the flavors and dishes of Milanese "extraction" by declining them with their own personal
imprint in homage to its origins.

Since 2005, he has been the founder and sole director of the ecommerce agency Aproweb with which he helps companies sell online by developing online stores and digital marketing strategies. Since 2021 he has also been founder and sole director of the marketplace agency Akkountweb, an agency specializing in the Amazon world and in unlocking Amazon Seller accounts. In 2017 he published the second edition of his book Winning Ecommerce with Hoepli and in 2018 the first book in Italian on Magento. Professor of Web Marketing and Digital Marketing at LUM University and Bona Sforza University as well as lecturer at the School of Business at LUM University, is a speaker for the most important web events (Meet Magento Italy, Smau, WebUpdate, etc...). Finally, he is co-founder and President of the Albanian ecommerce association Assecomm.

Lecturer, researcher, author and consultant, develops novel models for economic and operational management for restaurants and Hotels.
Among his most significant past experiences: studies at Hotel Management School in Les Roches, Switzerland, and Endicott College in Boston; F&B management for 5-star hotels in the U.S., such as Marriott Portland (OR) and Plaza Athènée in Manhattan; the opening of his own successful restaurant, Amaca Art Café; and the publication of In Vino Business.
It bases its professional philosophy on a supportive conception of work, which assigns equal value and priority to the goals of the company, its clients and each employee.

Born in Pavia and living in lomellina land of rice and still genuine flavors, my passion for food has grown to lead me to introduce, taste and appreciate multiple culinary realities around the world.
My 30-year background has moved across the board from managing various restaurants nationwide, opening outlets throughout the country, touching on Greece and Spain.
Holding roles as Director , Area Manager and finally as Operations Manager, having in hand not only the knowledge of the product but more importantly how much it can make us, how much the marginality can yield. Not forgetting how much commitment, the hours spent trying to give the best, the complexity of the increasingly attentive and demanding customers. All this is a value. Do we know how to quantify it ?

He has gained experience in the meat business from an early age, starting with the most basic activities, cleaning in a small town store and then moving on to buying live animals directly from farms. His experience ranges from over-the-counter retail to purchasing for large entities. He has managed individual butcher shops of small individuals and also counters for multinational corporations operating worldwide. He has developed his purchasing experience through large companies that have allowed him to interface with a variety of different sized entities. Thanks to his experience working for different companies in different places around the world, he was able to develop not only raw material procurement but also personnel management skills, sharing with his interlocutors a variety of working methods best suited to the different realities with which he interfaced.

Today, after his most recent stint at Eataly as General Retail Manager EMEA, he manages the purchasing, processing and production of product for a group that has 25 restaurants to its credit.

Sun young Koo, on instagram needleandcooker, is a Korean cuisine chef based in Milan.
By friends and acquaintances she is called simply Sun, after the English term for sun: solar
as his way of being and cooking.
She has a background as a Fashion designer, which is why her social account is called "Needle &
Stove," a perfect marriage of needles and stove.
She now devotes herself entirely to cooking: imagining, designing and staging her dishes.
From 2018 to 2021, she worked as the personal chef to the Consul General of the Republic of
Korea in Italy. By planning all the console events and dinners, he gained some know-how not only of
dishes but also a right approach to place Korean cuisine alongside the palates of Italian guests.
Following this experience, he decided to devote himself full-time to Korean food, opening
her takeout company called "Sunsì" nickname given to her by her father.
Meanwhile, he has had several opportunities to do show cooking in TV programs such as Always
noon with Antonella Clerici, Elisir on Rai 3, Cook from Corriere della sera, Tutto food fair
(milan) and others.
He teaches Korean cooking classes at Korean Cultural Institute in Rome, the Gambero Rosso(Rome),
Far east film festival (Udine), é cucina (Verona), La valigia(Milan Central Market).
Its main goal is to raise awareness and appreciation of Korean cuisine by enhancing and
using both Italian and Korean homegrown ingredients.
Sun's cooking is inspired by people, which is why, lately, he prefers to devote himself to
more to show cooking activities, cooking classes and events, in order to convey
not only its gastronomic culture but also its vibrant solar energy.

Head of Content at Realize

Francesco De Marco is the founder of SKÅL PR & Communication, a communications boutique specializing in food, beverage and hotellerie. With a background in nature photography , travel , teaching , Francesco has traveled and developed his business mainly in Northern Europe, working with high-profile companies in the video and photography sectors.
Subsequently, he applied his visual expertise to marketing and communication for luxury brands and food and wine excellence. SKÅL stands out for its personalized approach, creating innovative strategies for leading hospitality and fine dining companies.

Teo Musso was born March 5, 1964, in Piedmont, Italy. Founder and master brewer of the agricultural brewery and
Baladin artisan, born in 1996. A man with a complex personality and great communication skills, he is
considered one of the most significant representatives of a new way of understanding beer in Italy;
obviously craft beer and preferably to be paired with food.
BALADIN is the'label under which he takes his beer around the world, but it is also the name of a more
broad, consisting of activities and events involving taste. Its connection with the territory and its
country is very strong and he tries to convey that to all his beers, using raw materials grown in Piozzo
o in Italy because he is convinced that "Beer is Earth."
Since 2019, he has served as president of the Italian Beer Consortium, which was established to support and develop the
Italian agricultural supply chain for craft beer production. Craft beer producers participate,
farmers, commodity processors and Coldiretti.

Lecturer in Economics, for about 10 years engaged in the popularization and valorization of high quality evo oil. Consultant for olive farms throughout the country and Evo Oil Sommelier. In 2018 he founded the Sikulus farm, exporting his gourmet oils all over the world. Since 2022 co-owner of E-Olio, Italy's leading online platform for the sale and dissemination of the best extra virgin olive oil labels.
In 2024 he was awarded the Winged Victory by the Euro-Mediterranean Academy of Arts in collaboration with the Sorbonne University of Paris for his passionate and tireless work on popularizing the culture of high quality evo oil, and for having contributed through his company to the promotion of the Etnean territory in the world.

A consultant, trainer and entrepreneur in the Food & Beverage industry, after combining a degree in economics from Bocconi University with a Master of Gastronomy degree from the University of Gastronomic Sciences in Pollenzo, Piedmont, Italy, he soon began to relate to ingredients, people and gastronomic cultures of the world, traveling to the United States, Australia, Southeast Asia and finally landing in Japan.

Multiculturalism and multidisciplinarity are key traits of his career path, which sees him serving as founding partner and CEO of Meat Japan, the first Italian and European branch of Kyoto's Ginkakuji Onishi butcher shop.
He is also founder and CEO of Tucci Atelier Gastronomico, a company that provides training, distribution and consulting in the Food & Beverage field, as well as founder of Acetyca, a biotech startup focused on culinary R&D and popularization in the world of vinegars.

Partner, co-founder and director of Woki Srl, a leading street food event company in Italy under the Eatinero brand.
With a degree in Modern Literature - majoring in Communication Languages - from the Catholic University of Milan, Giancarlo Contieri made his professional debut as a b2b press journalist in the restaurant world and then developed his education in the field of marketing and communication, attending the executive master's degree in Social Media Manager and Digital Marketing Specialist at IULM University in Milan.
Today he is in charge of the administration and development of the Eatinero brand, which is active in the organization of public and private events with food trucks, and of the Eatinero.it platform, Italy's first portal for online search and booking of catering food trucks. Internally, he also holds operational roles in marketing, communication and digital advertising.
With the Eatinero brand, founded in 2014, he has been following and the market for quality street food-and food trucks in particular-since its inception, tracking its developments and anticipating trends, and today represents one of the industry's leading connoisseurs.

Paola Merigo is 39 years old, lives in Franciacorta and works between Milan and Brescia. She holds a degree in Literature and Philosophy from the Catholic University, with a focus on Cultural Events Organization and Production, and an Executive Master's degree in Social Media Marketing & Web Communication from IULM Free University of Languages and Communication.
Co-founder and director of Woki S.r.l. and the brand Eatinero.it, Italy's first online food truck catering booking portal and street food event organizer, she specializes in the production of public and corporate events, with solid expertise in digital communication. She has gained experience both as a freelancer and in agency and corporate roles as event manager and social media manager, professionally managing all phases of event production, from conception to communication.
Since 2018, he has been devoting himself full-time to his entrepreneurial business, founded in 2014, which has grown to become a major player in the world of street food. Thanks to his versatility, he has designed and developed numerous successful formats, contributing to the consolidation of a diversified and innovative portfolio.
With a passion for creating unforgettable experiences through events and digital communication, his goal is to contribute to the success of unique and engaging projects. He administers the Eatinero brand and the company Woki S.r.l., taking care of event production and the creation of new formats.

Korean Food Chef, Korean Food Consultant and Owner chef Lee's Korean Street Food-BIKIKI. Born in 1967 in Seoul, South Korea and after getting married in 1990, she moved to Milan, Italy. From 1997 until 2009, she worked as office manager at Cultural Research Center between Korea and Italy (CRICCI). Then for the purpose of promoting and popularizing Korean culinary culture, she opened the Korean restaurant Lee's Nagrin in 2009 and ran it as chef until 2022. He taught the Korean cuisine class at Food Genius Academy of Milan and participated in the TV program "Chefs of Italy" in 2019.

His cuisine is based on the culinary culture of Seoul and the Gyeonggi region, cuisine that emphasizes the natural taste and flavor of ingredients, respecting traditional recipes without chemical seasonings. He always tries to come up with healthy and wholesome dishes in his cooking, always keeping in mind a Korean saying, " Food is medicine".

In recent years he has been finalizing his Korean cookbook to spread its excellence by delving into various aspects including the fermentation technique and also including recipes for 52 types of kimchi. He currently runs a take-out Korean deli "Lee's Korean Street Food-BIKIKI" .

Sicilian DOC and lover of social networks, Alba founded her blog Vasa Vasa Kitchen driven by a passion for sweets and good food. After specializing in marketing, she obtains the title of pastry chef. Today she collaborates with many companies in the food sector, creating exclusive recipes for them.

Valentina Zaniboni, aka The Adhd Organizer, Professional Food and Kitchen Organizer.
Born among pots, ladles and flour, daughter of three generations of restaurateurs learns the art of cooking and catering and unites it inextricably with that of business organization and international transportation. Adhd in her DNA, she learns and studies professional kitchen planning and management techniques to help those with different needs to experience the kitchen. She firmly believes that order and organization are the tools to be able to develop creativity and find the key to a kitchen even for divergent neuros. Because if it is not inclusive, it cannot be complete!

Tra i fondatori e birraio del birrificio artigianale Birra 100Venti. Biersommellier Doemens Akademie, General Certificate in Brewing e studente Diploma in Brewing presso Insititute of Brewing and Distilling di Londra..

An anti-waste cook, he helps the restaurant system by proposing a model where sustainability starts with people, through social, media and lectures I try to raise awareness of zero food waste, and healthy habits for the planet.

In 2010 Award as Best Pastry Chef for the Identità Golose Guide, in 2011 for Guida ai Ristoranti d'Italia de Il Sole 24 Ore, in 2012 he received the Best Chef Under 30 award from the Identità Golose Guide.
2019 Best Table award in Milan during Golosaria event. At the 2019 Food & Travel Italia Awards named Emerging Chef of the Year, thanks to his environmentally conscious and environmentally sustainable cuisine. For the same reason, he receives the 2019 Weekend Premium award. Best Dessert Table in the 2019 Milan 100 Guide. Gastronomic Education and Culture Award given by FoodCommunity in 2019.
Within the Michelin 2020 guidebook, the Tre Cristi Milano restaurant is mentioned only after just one year as Quality Cuisine.

Son of Art, specializing in Enology and Viticulture. Undergraduate studies in Business Administration with specialization in Marketing of Wine Products.
Oenological consultant with many years of experience gained in different production realities (Feudi di San Gregorio, Amastuola, Tinazzi, etc.). University lecturer in in-depth courses on various oenological topics. Expert in
wine and grape analysis laboratory, collaborated for 5 years with the Istituto Sper. Di Vitic. Di Conegliano Veneto (Dir. Prof. A.
Calò) and with the Istituto Sper. Di Enologia of Asti (Dir. Prof. R. Di Stefano).
Speaker at several technical seminars on oenological topics.
Founder and sole director of Offwine.

Many years of experience as International Marketing Manager, in multinational companies such as Bauli Group, Paulani Spa and Bottega Spa.

Computer engineer and ASP programming language expert
He has gained a great deal of experience over the years in managing small teams of people both at the level of group interaction, sharing results, and focusing on goals.
Since 2012 he has been working as a project manager at INSIDE SRL a company specializing in Office Automation, Information Technology and Special Systems.
Since 2020 he has been working as a project consultant at Ma-Vi trade Ltd. in the implementation of e-shop and web site projects.

Graduated in Economics and Business at the University of Parma with a research thesis on the Economics of Public Entities, she then developed her professional activity in private companies in the local industrial fabric, developing a career both transversal with technical, administrative and commercial assignments and more specifically oriented to the development of strategies for approaching international markets for consumer products connoted by Italian ingenuity and tradition (furniture, design, food) and after-sales service.
Always passionate about Made in Italy agricultural and food excellence, she has collaborated over the years on several internationalization projects involving local and non-local Italian companies.

Milanese since time immemorial, but with an Emilian/Romagnol streak that transformed her over time into a modern rezdora, the typical female figure who in the countryside took care of the household kitchen, animals and the vegetable garden.
He cultivated this attitude in the city by "holding up" a life full of family, children, and work, without giving up his passion for conviviality, cooking and especially fresh pasta.
In the early 2000s he turned this passion into a job by taking over a historic pasta factory behind Sant'Ambrogio and later opening an e-commerce of fresh handmade pasta. Today he is dedicated to training and consulting, transferring knowledge and little secrets while he puts his hands in the pasta with course guests. You learn not only technique but also a little bit about the organization, characteristics and anecdotes of the various types of flours

Alberto Grimelli, agronomist and journalist, as well as founder and historical soul of Teatro Naturale, a magazine on agriculture, food and the environment, with a strong olive-growing imprint. A specialist in olive growing and heliotechnology with a university master's degree in Pisa, he lives and works daily in contact with the countryside and its problems. He is a member of the Steering Committee for the Courses of Study in Agricultural and Environmental Sciences and in Sustainable Agriculture at the University of Perugia. An international consultant in the olive-oil field, he is a full Academician of the National Academy of Olive and Olive Oil and also collaborates with universities and research centers.

Professional oil taster and Sommelier, agricultural entrepreneur and olive producer.
He is the owner of the organic farm Podere Tiberi, a project created on his own initiative untied from
a family tradition, for which it has immediately gained important recognition in the industry.
Business Administration student, always passionate about the world of communication
online and food and wine, is also involved in content creation in the industry and is
consultant to restaurant businesses for which he curates oil charter and staff training.

Satoshi was born in Gunma, Japan in 1984.

His passion for cooking has its roots in the skilled hands of his grandmothers Teru, Tomi and mother Toshiko. Following 5 years of training at "Nadaman" (Traditional Japanese Kaiseki Cuisine Restaurant) in Yokohama, he decided to turn his gaze to the West where he could broaden his horizon and landed in a small village in the heart of the Piedmontese Langhe of our, now also his, Italy.

Awaiting him was his first encounter with Italian cuisine in Osteria Profumo Divino in Treiso. In the following 10 years Satoshi would completely immerse himself in our food and wine culture through multiple realities: In Lombardy, in Milan Restaurant Yoshinobu, Restaurant J's Hiro, Restaurant Al Pont de Ferr, Restaurant Sol Levante. In Emilia Romagna in Polesine Zibello, Antica Corte Pallavicina Restaurant In Tuscany in Florence, Enoteca Pinchiorri.

In 2020, he opened his Hazama Restaurant in Milan, an expression of traditional Japanese "Kaiseki" cuisine that through Satoshi's personality and professionalism meets the myriad of delicious "Made in Italy" raw materials that are meticulously selected, respected by taking thoughtful care at every step in the process, becoming protagonists.