Young and promising, born in 1985 with a tenacious and rigorous character, two important qualities in this profession. Originally from Campania, he trained professionally in Salsomaggiore under the guidance of Massimo Spigaroli. After finishing his studies he worked in France in the restaurant of Alain Ducasse where he learned the rigor of the French school, after returning to Italy he collaborated with Gualtiero Marchesi at the ALMA. He spent four years at Le Calandre di Padova alongside Massimiliano Alajmo, then he worked at the opening of the Marchesino in Milan and then he lived an important work experience at the Vite Restaurant in San Patrignano where he met Andrea Muccioli. In 2012, for a year he was part of the Massimo Bottura brigade at the Osteria Francescana. In recent years he obtained several important awards such as: in 2010 Best Pastry Chef for the guidance of Identità Golose and in 2011 for ristoranti d'Italia of Il Sole 24 Ore, in 2012 Best Chef under 30 for Identità Golose. In 2013 he realizes a dream and embarks on a new adventure linked to his philosophy of zero-waste cooking, with similar consistency in furnishing: he opens "èVVIVA Dolci e Cucina scarto zero". Today we find him next to the chef Gianni Tarabini at the starred restaurant La Presef of the La Fiorida farmhouse.
The flours with all the details of the wheat Molino Quaglia flours are natural and come from the best soft grains ground to be used without any doubt in the doughs of sweet and savory baked goods. Flours capable of containing the yeast boost without adding anything to the power of nature. Petra today identifies all the flour of Molino Quaglia, too those milled with cast iron cylinders, because the care in the choice of the grains and the quality of the process are the same for all the flours that are born in our mill, regardless of the type of grinding.
Coldiretti's speech: "From producer to consumer" The farm is the starting point of the La project Fiorida. Like the whole structure, the stone and the wood prevail in construction and logistics has been studied as a function of animal welfare are hosted. Every day, raw materials are processed in the dairy and in the slaughterhouse inside the company. THE finished products, such as cheese and meat, come used for the preparation of the dishes of the two restaurants. All this allows us to have our own inside a productive reality at zero km in space a few meters(69).
Il caso ZuppaMix, un prodotto sviluppato in collaborazione con SmartFood. Un prodotto studiato in tutti i suoi aspetti nutrizionali partendo da un’alimentazione salutare.
Show-cooking [Franco Aliberti] ed intervento.
DALLA RICERCA, I PRINCIPI PER
SmartFood è un progetto di ricerca nato all’interno dell’Istituto Europeo di Oncologia di Milano con l’obiettivo di promuovere scelte alimentari sane e consapevoli. AMÍO nasce nello stabilimento veneziano di ILTA Alimentare Spa, azienda italiana parte di ILTA Commodities SA. Il gruppo, che da oltre quarant'anni seleziona e vende in tutto il mondo legumi e cereali, è presente nelle più importanti aree di produzione nel mondo.
Meeting with Dr. Paola Nicolini of the University ofMacerata (http://www.edueat.it), exhibition of thespeech project together with Franco Aliberti. "Food is a right. Eating is a complex act and as suchadequate nutrition is not only personal responsibilitybut above all political and social. Little girls and children are entitledto the awareness of what they eat ". What we eat and how we eat are choicesdesigned to significantly change the future ofplanet.The only real way to orient these choices correctly,is to create a culture of ethical and healthy nutrition, inthe environment and the citizens of tomorrow: the children oftoday.
“Pastry as a declination of a territory". Several the experiences behind Aliberti, whose career is studded from a series of important awards: in 2010 he won the award for best Chef Pastry Chef for Identity Guide Golose and in 2011 for Il Sole 24 Italian Restaurant Guide hours; in 2012 he received the award for Best Chef Under 30 from the Identità Golose Guide. In April 2016 he joined the Chef side by side the current Chef Gianni Tarabini at La Preséf awarded restaurant with a Michelin star inside the "la Fiorida" in Mantello, in Valtellina.