Master's Degree in Food and Wine Criticism

Born in the foothills of Campania Felix and raised in the heart of the Food Valley, Nello Gatti has always had an intrinsic connection with food and wine. A sommelier with an international profile, he has earned the alias "The Ambassador" over the years thanks to a path that has seen him grow professionally in different Areas and Countries, establishing numerous collaborations and Partnerships in the Wine, Food and Hospitality sector around the world. Returning from London in 2019, he is engaged in activities to develop and promote the wine sector always accompanied by his goblet, camera and pen.

A writer and journalist, Roberta Schira is the author of major books, including. Menu for four seasons, The New Bon Ton at the Table, The book of offal and many others. She is the author of a food criticism column in Corriere della Sera and writes in Finedininglovers, La Grande Cucina and The Life Journal. She also collaborates with RSI on the program Cuochi d'artificio. She is founder and co-director of Blogazine Madame&Monsieur.

Photographer since 2010, but with a camera around her neck for as long as she can remember.
As a child, her favorite game was taking pictures, and the most welcome gift a new roll of film all to write on.
Passionate about cooking and good food, there have been restaurants over the years that have forever changed her perception of food.

Out of her love for food came the idea to specialize in food photography - building on her background as a still life photographer - and to write about it, studying Communication and Gastronomic Criticism, which gave her new life and excitement, making her more aware of the wonder that a flavor can create and can convey.
Since 2016, she has started the blog La Mora Felice, because that is exactly how she feels, happy to have gone beyond her tastes, tasting unthinkable things and discovering all that is behind the scenes in the world of catering and ingredients.
In 2018, together with Marco Moretto, he founded Foodgraphy, the photography studio with a kitchen where photos, videos, digital strategies, and editorial plans for restaurants, businesses, and Food&Beverage professionals are made every day

When his classmates played with toy cars, Marco overtook them with dad's analog car.
This run continued in the following years, eventually gearing up in the professional field.
He began as an assistant in some photographic studios in his city, Milan, where he immersed himself in deep self-taught training.
She darts between still life and interior shots reinforced by the Phase One POCP Certificate she takes in 2017.
From yesterday to today, from shooting to post production, photography becomes even more interesting for Marco when he decides to accept the challenge and specialize in Food Photography.

Consistencies, textures, reflections, temperatures, ... shooting food is anything but simple!
He is particularly passionate about this field and in 2018, together with Francesca Simone, he started Foodgraphy, a specialized, vertical Food&Beverage studio.

Bachelor's degree in Philosophy, with Master's degree in communication from University of Berkeley Extension, San Francisco.
Spontaneous, sunny, engaging, empathetic, communicative, very
passionate about gastronomy. Tasting foods, the fruit of cuisines and
different traditions and a Master's degree in Food and Wine Criticism, (IFA Italian Food Academy) allowed her to refine her palate and broaden her culinary horizons.
After a long experience in the publishing world, at Edizioni Condè Nast, she is now founder of AICE : the first Italian Association of Food and Wine Critics. Editor of CIBI magazine, a leading food and beverage magazine.
Assistant professor at Catholic University of Milan of the Master's program: "Italy: a country to savor."
Mother of a teenager already in the kitchen, she is always very curious and ready for new "work adventures."

Laureata in Dietistica con Lode all’Università Degli Studi di Milano, facoltà di Medicina e Chirurgia. Master in Critica Enogastronomica, IFA Italian Food Academy. Dopo il master ha scritto articoli di enogastronomia per l’ufficio stampa di Gheusis, Onav – Organizzazione Nazionale Assaggiatori di Vino, Enjoy Living Magazing, CIBI Magazine. Fondatrice della prima Associazione Italiana di Critica Enogastronomica – AICE. Sviluppatrice di un start up di nutrizione: “DoctorInShape” app disponibile per Apple e Android. Inizia la sua carriera come dietista nella ristorazione collettiva, oggi dietista presso ambulatori in Lombardia ed Emilia Romagna più teleconsulto

Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.

He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.

She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.

A food and wine journalist and writer, she has worked for many companies as communications manager and press officer and now owns a sole proprietorship in communications services. She has been editor of a monthly magazine in Emilia and collaborates with food magazines and journals. Since late 2020 she has been co-director of a monthly food and culture magazine from Friuli Venezia Giulia, her home region. A lifelong lover of writing, and passionate about food and wine then, she is the creator of two web projects: a blog of recipes for lactose intolerant people and a blog of "emotional journalistic stories" of products, producers, restaurateurs, restaurants and food&wine events. Her writing philosophy is: you have to know how to get excited, and by getting excited you excite others. In fact, he is a teacher of creative writing and what he loves most is creating emotional content.

Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.