Giuseppe Iannotti Giuseppe Iannotti was born in 1982, the year in which the Italy beat Germany 3 to 1 and won its third FIFA World Cup. It started playing with the kitchen tools already at 6 and, over time, he kept his passion alive enough to start a series of projects, first in Castelvenere and then in …
Yoji Tokuyoshi Yoji moved to Italy from Japan more than ten years ago, with a great desire to widen his horizons. Destiny brought him right to the Osteria Francescana to work with the great Massimo Bottura. He stayed with the inspiring chef for about ten years. Two years ago Yoji moved from Modena to Milano …
Giancarlo Morelli Giancarlo Morelli was born in 1959 to a family of farmers from lower Bergamo, in the area of Martinengo and Ghisalba. His childhood is tied to the perfumes and odours of true ingredients: geese, ducks, chickens, poultry, calves, pigs and all the produce of vegetable gardens and orchards. In 1976, after studying at …
Pino Cuttaia 49 Years, three children. He opened the Madia in Licata (Agrigento) together with his wife Loredana in 2000. Here he got the first Michelin star in 2006 and the second in 2009. Born in Licata, as a child he followed the family in northern Italy. She has lived in Turin, where she studies, …
Martina Caruso Martina Caruso – born in 1989 – is owner and chef of the Hotel Signum in Salina. With her family, her parents Clara and Michele and her brother Luca, she deals with the management of the hotel and the restaurant. Martina is considered by many journalists and professionals as an “enfant prodige” of …
David Kinch David Kinch has forged a distinctive culinary path and has been internationally recognized as an innovator of a new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied around the world. Kinch finds …
Andrea Berton Andrea Berton was born in Friuli in 1970. His cooking adventure starts in Milan as member of Gualtiero Marchesi brigade in Via Bonvesin della Riva. His training continues in the best restaurants of the world: first from Mossiman’s in London, then at the Enoteca Pinchiorri is Florence, and finally at the Louis XV …
Corrado Assenza I was born in Noto in the early 60’s of the last century. I have had the luck to have two parents who have taught me to learn, lots of mentors who have left a mark in me, a sweet and good wife who have filled my life with the smile and the …
Social Responsibility Award – Salina 2017 Together with Marchesi 1824 we are proud to appoint the Social Responsibility Award to Francesca Iurlaro, doctorate student of philosophy, who thanks to a research bursary will look even more closely into the ethics of food.
Sea: sustainable management of marine resources During the second CARE’s Talk the main theme will concern the sustainable use of the marine resources: a way to protect our waters and ourselves. With the moderation of Lisa Casali, expert in sustainable cuisine but first of all environmental scientist, 7 speakers will express their points of view …
