Born in Reggio Emilia in 1974, he grew up in his family’s bar-trattoria before graduating from the "G. Marconi" Hotel School in Camogli as a Shipboard Specialist. He began his career working on cruise ships, subsequently consolidating his profile in luxury hotels in Switzerland and Germany. To refine his skills in the sweet arts, he trained under Gino Fabbri and Danilo Freguja at the Peratoner chocolaterie in Pordenone, later joining the brigade of the three-Michelin-starred restaurant Le Calandre under Massimiliano Alajmo, where he discovered his calling for teaching. He joined ALMA in 2005 as an instructor and advanced through the ranks to hold his current position as the Institute's Director of Education.
Abandoning his initial studies to become a surveyor, he followed his true vocation by transferring to the Hotel School of Salsomaggiore Terme. He began his career with a season in Verona, followed by experiences in South Tyrol, at the Grand Hotel Park in Switzerland, and at Harry’s Bar in London, interspersed with internships in starred European restaurants. After returning to Emilia to open his own restaurant, he later arrived at ALMA. Today, he works as Chef Instructor for the Advanced Course of Italian Cuisine and is the head of the Aula Magna, basing his teaching on a culinary philosophy deeply connected to the socio-cultural aspects of food, respect for the land, and the celebration of the plant-based world.
Born in Sacile (PN) in 1978, he developed his career in Friuli-Venezia Giulia following a non-conventional path. Entering a local laboratory at a very young age, he trained directly on the field by working alongside chocolate masters of the caliber of Danilo Freguja and Leonardo Di Carlo. Later specializing in baking and the art of pizza, he became a benchmark in chocolate processing. In 2013, spotted by Director of Education Matteo Berti who recognized his technical value, he joined ALMA, where he currently works as Chef Instructor for the Advanced Course of Pastry.
Born in Lodi, after graduating as an electrical technician he attended the Faculty of Veterinary Medicine for two years before embracing his calling for gastronomy. In 2011, driven by a desire to master the chemistry of the sweet arts, he enrolled in ALMA's Advanced Course of Pastry. He completed his internship at the three-Michelin-starred restaurant Le Calandre in Rubano, remaining there for three years to deepen his research and experimentation. He subsequently returned to Colorno as Pastry Chef Instructor and head of pastry for the Advanced Course of Italian Cuisine, distinguishing himself through a multifaceted educational approach strongly oriented toward technical and flavor exploration.
A graduate of the Hotel School of Marina di Massa, he launched his career in the laboratories and kitchens of Versilia. In 2004, he moved to Parma, consolidating his profile within the city's historic and prestigious establishments, such as Pasticceria San Biagio, Le Delizie di Ori, Battistini, and Banchini. In 2011, he began his journey in education at the ENAIP vocational training institute. Afterward, driven by a passion for teaching the newer generations, he joined ALMA's faculty as Chef Instructor for the Advanced Course of Pastry, applying an approach rooted in rigor, responsibility, and constant technical updating.
She saw ALMA for the first time at age 15 during an orientation visit from the Reggio Emilia Hotel School, where she later graduated. Following experiences within the territory, she returned to Colorno first as an intern and then as an assistant in the laboratories of the Advanced Course of Pastry, working alongside great international masters including MOFs Angelo Musa and Arnaud Larher, and world champions Luigi Biasetto and Francesco Boccia. She perfected her training in France at the École Nationale Supérieure de Pâtisserie (Ducasse Education), learning from professionals of the caliber of Cédric Grolet. She ultimately became Chef Instructor for the Pastry Techniques Course at ALMA, where she dedicates herself to foundational teaching and the vocational guidance of young students.
After earning a high school diploma in scientific studies, she decided ten years later to pursue her passion for gastronomy by enrolling in ALMA's culinary courses. Upon graduating, she consolidated her professional profile within prestigious Italian fine dining establishments, including the one-Michelin-starred restaurant Lido 84 under chef Riccardo Camanini and La Madernassa with chef Michelangelo Mammoliti. She finally returned to Colorno, joining ALMA initially as a sous-chef before rapidly becoming a Chef Instructor for both Italian and international training programs.
An artisan of the white arts (arte bianca), he built his specialized training directly at ALMA. He launched his career in artisan production before returning permanently to Colorno within the Institute's Baking Department. At ALMA, he followed an internal growth path that saw him evolve from Chef de Partie to his current role as Sous Chef and Baking Instructor, achieved through targeted specialization courses alongside sector professionals and the deepening of technical skills and laboratory logistical management.
Born in Trieste in 1973 and raised with a deep passion for cuisine as a tool for sharing, he consolidated his professional profile within top-tier brigades. He worked as junior sous chef at the Hotel Eden in Rome alongside professionals like Antonio Guida and Nino Di Costanzo, before moving to Ristorante Cracco in Milan. He later gained international experience in London and returned to Italy at the Hotel Bauer in Venice. He finally arrived in Colorno to place his experience at the service of ALMA's education, where he now works as Chef Instructor for both the Advanced Course of Italian Cuisine and the international programs of the Italian Culinary Program (ICP).
Born in Genoa in 1979, he started his hospitality career working in local establishments along the Ligurian coast during the summer and embarking on cruise ships in the winter, where he specialized in managing large buffets and complex operational services. Determined to perfect his technical profile, he moved to Colorno where he graduated from ALMA's Advanced Course of Italian Cuisine. Following an experience in Lombardy focused on freshwater fish processing, he chose to dedicate himself to education. In 2013, he officially returned to ALMA, where he currently holds the role of Chef Instructor and Program Manager for the Culinary Techniques Course.
After earning his diploma at the Hotel School, he decided to perfect his operational tools by attending ALMA's Culinary Techniques Course. He launched his career on the field collaborating with various restaurant businesses in the Emilian territory but soon chose to direct his path toward teaching. He returned to Colorno initially as an assistant before evolving into the role of sous-chef. Today, he holds the position of Chef Instructor within the international programs of the Italian Culinary Program (ICP).
Born in Bologna in 1989, he approached gastronomy early on through the tradition of Emilian fresh pasta (sfoglia) before graduating from the Hotel School of Serramazzoni. He began his career in historic Bolognese osterias before deciding to expand his skills by enrolling in ALMA's Advanced Course of Pastry. Following graduation, he consolidated his technical profile working in the brigade of Enrico Crippa's three-Michelin-starred restaurant, Piazza Duomo in Alba. In 2015, he returned to the Ducal Palace of Colorno as an instructor, transferring his rigorous and communicative approach first to the Techniques Course and currently to the Advanced Course of Pastry.
He showed a precocious calling for the kitchen since childhood, leading him to attend the IPSEOA "Federico di Svevia" in Termoli under the guidance of his mentor Mauro Inglese. Following a one-year stint in the Italian Air Force, he resumed his culinary career in Munich, Germany, for two years, before enrolling in and graduating from ALMA's Advanced Course of Italian Cuisine. He carried out his internship and was subsequently hired as chef de partie for a year and a half at the three-Michelin-starred restaurant Da Vittorio in Brusaporto. Driven by an interest in teaching, he returned to ALMA as a Chef Instructor, supported on his path by his colleague Bruno Ruffini.
Born in Cosenza in 1984, he trained at the Hotel School following his father's advice, discovering a strong alignment with cooking techniques, food carving, and plate aesthetics. He launched his career working in renowned five-star banquet halls in the Cosenza area, specializing in high-volume management, before expanding his technical and sensory repertoire in major hotels across Italy. After working as an external examiner for hotel schools, he approached Colorno by attending the ALMA Maestro programs and the 2015 Summer School. Selected in 2016 as an Instructor for the Culinary Techniques Course, he currently holds the position of Chef Instructor within the Advanced Course of Italian Cuisine.
Abandoning her studies in Law after some summer work experiences at her aunt and uncle's restaurant in the Canary Islands, she decided to pursue her passion for gastronomy by enrolling at ALMA. She attended the foundational course first and then the Advanced Course of Italian Cuisine, which led her to an internship at restaurant Coria in Sicily. Subsequently, she consolidated her profile at Villa Crespi under chef Antonino Cannavacciuolo, where she rapidly advanced from commis to chef de partie. She returned to Colorno initially as a chef de partie responsible for the laboratories and the Cene d'Autore (Signature Dinners) with international chefs, later becoming a Chef Instructor for the Culinary Techniques Course.
A graduate of the "Principi Grimaldi" Hotel School in Modica, he perfected his skills by enrolling in ALMA's Advanced Course of Italian Cuisine. He launched his career with an internship at Massimo Spigaroli’s Antica Corte Pallavicina and worked for two years at restaurant Il Rigoletto in Reggiolo, before embarking on an international journey that saw him employed at Georges Blanc in France, the Waterside Inn in the United Kingdom, Geranium in Copenhagen, and finally, the three-Michelin-starred restaurant Nihonryori Ryugin in Japan. Upon returning to Italy, he worked at Enrico Crippa’s Piazza Duomo and as Head Chef at Accursio Radici Osteria in Modica, before joining ALMA's faculty in 2022.
Born in Cremona in 1995 and raised in Parma in close contact with his family's cheese dairy, he decided to abandon his university studies—begun after graduating as a surveyor—to pursue his passion for gastronomy. He attended ALMA's Culinary Techniques Course and began his career working in a local bistro, later becoming chef de partie at restaurant Il Tramezzo in Parma. Following an international experience in France at Troisgros and managing the kitchen at Osteria Virgilio, he worked as sous-chef at Dina with Alberto Gipponi and within Enrico Bartolini's collection, first at L'Andana and then at Mudec in Milan. He returned to ALMA as a Chef Instructor, driven by the desire to focus on education and the methodological transmission of skills to culinary brigades.
Originally from Castelfranco Veneto, after working in research and development for fashion and sports, she decided to change career paths to dedicate herself to gastronomy. Moving to Australia, she gained her first operational field experiences before returning to Italy to deepen the fundamentals of national cuisine. She attended and graduated from ALMA's 11th Advanced Course of Italian Cuisine and, throughout her career, collaborated with leading figures of fine dining such as Mauro Uliassi and Antonia Klugmann. Winner of San Pellegrino's Almost Famous Chef competition, she established a vision of cuisine based on study and research, returning to ALMA as Chef Instructor for the Advanced Course of Italian Cuisine.
Born in Naples, he abandoned his university studies in History and Philosophy to dedicate himself to the kitchen, training initially in the venues of his hometown and in his family’s restaurant in the Caribbean. He subsequently enrolled at ALMA, where he attended the Basic Techniques Course. He then launched a significant eight-year international career that took him first to New York and later to the United Arab Emirates: in Abu Dhabi, he worked as chef of the Italian restaurant inside the Radisson Blu on Yas Island, before moving to the luxury group Jumeirah. Upon returning to Italy, he chose the path of teaching and joined ALMA as a Chef Instructor, applying a demanding educational approach focused on technical rigor and teamwork.
Born in 1984, he left his scientific studies to follow a deep vocation for the enological universe. During his university years, he completed the three levels of AIS training, later consecrating his profile by specializing with the ALMA-AIS Master in 2012. He built prestigious field experience as a sommelier inside Florence’s three-Michelin-starred restaurant Enoteca Pinchiorri. Today, he is considered one of Italy’s leading experts not only in wine but also in tea culture. At ALMA, he places his authoritative technical background at the service of education as the Coordinator of the ALMA-AIS Master and as a speaker.
A certified public accountant and auditor for public and private companies, he combines solid administrative and fiscal competence with a deep passion for institutional communication. Backed by twenty years of experience in local politics—which saw him engaged in prominent roles within public administration as a councilor, mayor, and currently President of the Province of Parma—he has developed versatile managerial and organizational skills on the field. For years, he has placed this qualified wealth of skills and his direct immersion in the economic and institutional world at the service of ALMA's education, holding the authoritative role of Coordinator for the Master in Food & Beverage Management.
A wine consultant and multi-award-winning professional of national and international sommellerie, Gardini holds the title of AIS Italian Sommelier Champion and is recognized among the foremost experts in French wines. He consolidated his excellence in the hospitality and service sector by operating within major hotels in Switzerland and Italy. Active in academic training at multiple levels, he collaborates as an instructor with the Italian Sommelier Association (AIS) and is a contributing teacher for the Master in Food and Wine at the IULM University in Milan. At ALMA, he places his authoritative field experience and deep service culture at the service of education, holding the position of Coordinator for the Advanced Course in Sala, Bar, and Sommellerie.
Born in 1988, he graduated in Gastronomic Sciences from the University of Parma, developing a passion for the history and culture of food, before specializing in food and wine communication and marketing with a master's degree from IULM in Milan. Following a significant internship in Rome at the Ministry of Agricultural, Food, and Forestry Policies, he launched his collaboration with ALMA in 2015. Within the School, he holds the role of instructor and head of the "Gastronomic Culture and Sustainability" group, as well as being the reference manager for the institute's educational library. Actively engaged within the territory, in 2020 he founded and presides over PANES, a social promotion association dedicated to popularizing food culture as an educational and inclusive vehicle.
A theater director, creative director, and pedagogue with over thirty years of international experience, he trained at The Mime Centre in London and the Laboratorio Palcoscenici d’Europa in Venice. Throughout his career, he has directed over a hundred shows, collaborated with international festivals—from Cardiff to Russia—and directed major academies and cultural events. Merging visual arts with avant-garde theater, he codified the training method "Knowing how to narrate with the beauty of words," becoming a benchmark in Public Speaking for companies and executives. Since 2016, he has placed this extraordinary experience in expressive communication and gesture care at the service of ALMA, offering students top-tier preparation for the managerial and relational management of the profession.
Graduated in Economics and Commerce from the University of Brescia with a pioneering thesis on multivariate statistics applied to sensory analysis, she launched her on-the-field specialization at the Centro Studi e Formazione Assaggiatori, collaborating on research, teaching, and editorial projects. She developed an excellent academic and training profile by collaborating with institutes such as the IAL of Piacenza, Cisita, and the Università del Sacro Cuore in Piacenza. An esteemed freelancer in the sector, she operates as a Sensory Project Manager for Good Senses and as an instructor at the Fondazione Job Factory in Bergamo, authoring important publications such as “Cuocere” (published by PLAN) and “Il codice sensoriale dei Salumi”. At ALMA, she places this authoritative scientific background at the service of students, guiding them through the objective and managerial learning of tasting methodologies and sensory evaluation.
Graduated in Food Sciences and Technologies and specialized with a university master's degree in Sensory Analysis, he is an authoritative Panel Leader and strategic consultant for agro-industrial supply chains. C.E.O. of Good Senses and General Manager of the Istituto dell’Espresso Italiano, he sits on the boards of directors of the sector's most prestigious institutions, including the Centro Studi Assaggiatori, the International Academy of Sensory Analysis, and the Istituto Internazionale Assaggiatori Caffè, in addition to holding the office of General Secretary of the Assaggiatori Italiani Balsamico. His deep experience in quality control also sees him engaged as Head of the Technical Area of Ecepa, an accredited body for PDO/PGI product certification and supply chain traceability. Active for years in academic teaching, he is an instructor of Sensory Analysis within the Master's Degree Course at the Università Cattolica in Piacenza. At ALMA, he places this extraordinary market and research expertise at the service of education, guiding students through the scientific understanding of organoleptic qualities and product innovation processes.
Born in 1947 in Roncofreddo, he represents the latest generation of a historic family of cheese affineurs active for over two centuries. Following a period in the commercial sector, in 1992 he chose to dedicate himself entirely to his true passion, inaugurating a few years later the Osteria dei Frati, a benchmark for celebrating the art of cheese-making and fine cured meats. His journey is studded with prestigious international awards, including the bronze medal at the Bocuse d’Or - International Caseus Award world championships in Lyon in 2007. A master in cheese management and aging inside the historic "Fossa Dell’Abbondanza" of Palazzo Dominici, he selects and refines cheeses up to their maximum flavor expression. At ALMA, he brings this extraordinary and award-winning artisanal expertise to his teaching, passing down the deepest secrets of cheese heritage culture and appreciation to the students.
Graduated with a Master's in Business Economics from the University of Parma, he consolidated his specialization in the sector by enrolling in ALMA’s Master in Food & Beverage Management. He subsequently broadened his international profile by earning a Master's in Restaurant Revenue Management from the prestigious Cornell University in New York. An expert in corporate flow optimization applied to restaurants, he obtained the Green Belt Lean Six Sigma certification in Florence and is an ICF and Six Seconds accredited professional Coach, specialized in spreading emotional intelligence as a style of managerial leadership. Currently an entrepreneur and strategic consultant in F&B Management, he places his daily field experience at the service of ALMA's education as an instructor of management control, menu engineering, and revenue management.
He combines a solid background in the humanities, culminating in a degree in Letters with a historical focus from the University of Florence, with an extraordinary career in the world of sommellerie launched in 1983. A speaker, Official Taster, and member of the AIS National Training Area Commission, he has held prestigious institutional roles, including Head of Education for AIS Tuscany and AIS Delegate for Florence, bringing Italian instruction abroad from Los Angeles to São Paulo. A freelance journalist, author for the Guida Vitae, and Ambassador for Chianti Classico and Chianti Rufina, he boasts an extensive background as a wine shop manager, consultant for luxury chains like Rocco Forte Hotels and Belmond, as well as teaching roles in university Masters in Florence and the Scuola Superiore Sant'Anna in Pisa. Since 2011, he has been transferring this immense cultural and market heritage to ALMA students as an instructor and scientific tutor for the ALMA-AIS Master and the Advanced Course in Sala, Bar, and Sommellerie.
Equipped with an eclectic background ranging from radio hosting for RaiRadio2 to Milanese clubbing, he graduated in Communication Sciences and Technologies, later specializing in Communication and Marketing at the Publitalia'80 Master's program. He consolidated a brilliant corporate career within multinationals of the caliber of Mondelez/Kraft, Philip Morris, and Carlsberg, leading marketing strategies for the Italian and European markets. Driven by a passion for developing human potential, he trained at the CTI Coaches Training Institute in London and since 2015 became a partner at Stra-le, a company specialized in managerial training and leadership. A reference trainer and coach for prestigious global organizations like LVMH, Facebook Italy, and Crédit Agricole, he authored the book "Felici al lavoro" (2022) and collaborates regularly with IED and the Publitalia Master. At ALMA, he places this extraordinary wealth of skills and his daily immersion in the business world at the service of students, training them in the development of soft skills and self-marketing for the managerial execution of the profession.
Graduated in Humanistic Sciences for Communication from the University of Milan, she immediately united culture and gastronomy by managing the catering area of the independent bookstore Gogol & Company. During this time, she certified as an ONAV taster, developing a strong synergy with small, virtuous wine producers. Driven by a desire to explore world cuisines, she undertook an operational path that led her to become kitchen manager at two reference points for ethnic dining in Italy: MaMaYa Ramen in Rome and Casa Ramen Super in Milan. In 2021, she perfected her academic profile by graduating from the first edition of the international Master in Food City Design at the University of Parma, with a thesis focused on sustainable supply chain models applied to restaurants. At ALMA, she places this eclectic cultural and practical background at the service of education, teaching History of Gastronomy and Sustainability.
Trained at the High School of Human Sciences, she outlined her professional path by combining a love for food with the study of Italy's identity and food and wine culture. She earned a bachelor's degree in Gastronomic Sciences in Parma and a subsequent master's degree in Italian Food and Wine from the University of Padua. She developed a versatile and dynamic on-the-field knowledge through various operational experiences—from dining room service to assistant cook and pastry chef—culminating in an internship at a craft brewery focused on raw material selection, production, and bottling. At ALMA, she places her multidisciplinary vision and aptitude for research at the service of education, holding the role of assistant to the Instructors of Gastronomic Culture and Sustainability.
For over 25 years, he has carried out research, consulting, and teaching in the field of Economics and Management of Commercial Enterprises, specializing in fast-moving consumer goods and out-of-home consumption (Ho.Re.Ca.) supply chains. He collaborates regularly with the Department of Economics and Management at the University of Parma, where he is a member of the Executive Committee for the Master in Retail and Brand Management and where he has led prestigious executive training programs for major market players like McDonald’s Italy, Cremonini Group, and Mondadori Group. Formerly an adjunct professor in Management and Control Systems for Catering Companies at the Faculty of Agriculture of the same university, he is a management consultant for Studio Marca in Parma, supporting the strategic design of industrial and distribution companies. At ALMA, he places this authoritative managerial background and his deep knowledge of macroeconomic dynamics at the service of future professionals, teaching within the Master in Food & Beverage Management, the Advanced Course of Sala, Bar & Sommellerie, and the ALMA-AIS Master.
Graduated from the "Magnaghi" Hotel School in Salsomaggiore Terme as an Operator of Dining Room and Bar Services, he boasts a long and prestigious professional path within the luxury hospitality sector. Over the course of his career, he has held roles of increasing responsibility within elite hotel properties and multi-starred restaurants, including the Badrutt's Palace Hotel in Saint Moritz, the Montana Lodge & SPA in La Thuile, the two-Michelin-starred restaurant Arquade at Villa del Quar, the two-Michelin-starred restaurant Il Pellicano in Porto Ercole, and the one-Michelin-starred restaurant La Magnolia at the Hotel Byron in Forte dei Marmi. Joining ALMA in 2021 as Restaurant Manager of the Convivio 43 educational restaurant, he now places this extraordinary wealth of operational excellence at the service of students as an instructor of service practices in the Advanced Course of Sala, Bar, and Sommellerie.
Graduated in Agricultural Sciences from the Università Cattolica del Sacro Cuore in Piacenza, she boasts a solid career in the wine sector, built across protection consortia, agricultural credit institutions, and specialized publishing. A freelance journalist and communication specialist in B2B agriculture and agro-industry, she perfected her profile with a master's degree in Marketing and Digital Communication from the 24Ore Business School. Formerly head of editorial production and since 2024 Managing Editor of the prestigious magazine VVQ Vigne, Vini e Qualità, she is the author of numerous sector publications, including the volume "Il vigneto sostenibile". Active on the academic and educational front, she collaborates as an instructor with AIS and the Università Cattolica in Brescia.
A graduate in Management Mechanical Engineering and Food Processing Plants from the University of Parma, he is an authoritative figure in management consulting, industrial engineering, and the agri-food sector. Founder and President of the Gruppo Gelati and Ifsa International, he acts as a strategic consultant and Supervisory Body for major multinationals, distinguishing himself among the first professionals in Italy qualified as IFS and SMETA international auditors. Appointed Knight of the Order of Merit of the Italian Republic by President Sergio Mattarella, he chairs the public company Evam SpA and serves as a technical consultant for various Italian courts. An essayist, journalist, and member of the Research Center of the Accademia Italiana della Cucina, he combines peak scientific expertise with university teaching roles in Parma and Salerno. At ALMA, he places this extraordinary heritage of managerial, regulatory, and supply chain skills at the service of training the sector's future professionals.
A historical presence at ALMA since the very first edition of the Advanced Course of Italian Cuisine in 2004, he combines a deep background in the humanities and music with an extraordinary career in journalism and food and wine popularization, which earned him the prestigious Luigi Veronelli Award for Literature in 2012. Formerly an author for L’Espresso’s I Vini d’Italia guide and a member of the editorial committee of SPIRITOdiVINO, he has signed benchmark works such as the Enciclopedia del Vino (published by Dalai) and the volume "Il vignaiolo universale" for Marsilio, in addition to editing the first encyclopedic video-series on wine for La Repubblica. Active on an academic and institutional level, he collaborates with the IULM University in Milan and with the Italian Trade Agency (ICE) to promote the national wine heritage worldwide, alongside working as a Brand Ambassador for South Tyrol and a critical consultant for major Italian protection consortia. At ALMA, he places this authoritative critical and narrative signature at the service of education, guiding students through the art of storytelling and the sensory analysis of wine and territory.
Currently Head of Catering Services in Italy for ENI SpA, he is a nationally recognized pioneer in introducing sustainability and circular economy themes into the hospitality sector. His career is marked by important institutional achievements, including designing the first waste sorting island in school catering (2004), a mention of honor from Terra Madre (2006), and a prestigious award from the Ministry of the Environment for his circular economy projects applied to corporate catering. An eclectic professional, with past experiences as an international press correspondent in Mexico and as a Mystery Client for major global retail and restaurant chains, he has made methodological precision his professional hallmark. At ALMA, he places this extraordinary operational and managerial background at the service of students as an instructor of technical and production subjects, specifically curating his patented educational module, "Ossessione del Dettaglio" (Obsession with Detail), within the Master in Food & Beverage Management.
Born in Parma in 1963, he is one of the most authoritative and versatile voices in Italian food and wine criticism. Trained under his mentor Luigi Veronelli, with whom he launched a professional partnership in 1990, he has held the role of Creative Director for the bimonthly magazine Spirito diVino and is a historical executive board member of L’Espresso’s Guida Ristoranti. His eclectic path merges sector essay-writing with television broadcasting (as a judge and commentator on programs such as MasterChef, Cuochi e Fiamme, and Senti chi mangia) and editorial and scenic consulting (including the TV series Benvenuti a Tavola). Winner of the Veronelli Award as best journalist and the prestigious Grand Prix du Sommelier from the International Academy of Gastronomy, he co-founded the Best Italian Wine Awards (BIWA) and is co-author of the Enciclopedia del Vino. On the academic front, he has taught Methodology of Critical Tasting at the University of Parma, IULM, and the San Raffaele University in Milan. Among the founding members and Scientific Committee members of ALMA since its inception, he places this extraordinary critical, cultural, and media expertise at the School's service, guiding students toward a deep understanding of the expressive, narrative, and sensory value of food and wine.
A native English speaker, following her studies undertaken at the Faculty of Letters and Philosophy of the University of Parma, she dedicated herself with passion to education and language teaching. She launched her career focusing on early childhood learning and adopting innovative teaching methodologies for primary schools, subsequently consolidating her professional profile as an instructor for local high schools, including the Istituto Salesiano San Benedetto and Fra’ Salimbene in Parma. Since 2016, she has placed her established training experience and language skills at the service of ALMA, managing English language instruction within courses dedicated to international students, facilitating the integration and professional growth of the sector's future professionals.
Graduated in Law from the Università del Sacro Cuore in Milan, he specialized in the "Valorization of Food and Gastronomic Heritage" by attending the first edition of the Master in Food Culture at the University of Bologna. An authoritative expert in food law and the protection of traditional products, he has held courses and seminars at the University of Pollenzo, the University of Modena and Reggio Emilia, and the San Raffaele Telematic University. He collaborates regularly with the University of Bologna within prestigious Masters directed by professors Filippo Briguglio and Massimo Montanari, as well as with the IATH of Cernobbio and Confagricoltura. A reference consultant for numerous national protection consortia—including Patata della Sila IGP, Marrone di Castel del Rio IGP, Cinta Senese DOP, and the Produttori Trentini di Salumi (for the recognition of Carne Salada IGP)—he manages complex production specification amendment processes and labeling procedures. For over ten years, he has also chaired the Appeals Committee of CSQA Certificazioni s.r.l. for evaluating appeals in the PDO and PGI supply chains. Co-author of specialized volumes such as "Food Law - La tutela della creatività in cucina", he has edited major editorial revisions for Mondadori. At ALMA, he places this extraordinary combination of legal and cultural expertise at the service of education as co-director of the “Gastronomic Culture and Sustainability” course.
Born in Viadana (MN), where he earned a technical commercial diploma, he launched his professional path in the import sector at IGAP, before following his true calling by approaching the world of wine and enology. He consolidated his field experience in Parma, first as head of the wine shop department for Metro and subsequently working directly within renowned urban wine stores. Having graduated as a Sommelier and Official AIS Taster, in 2006 he founded Calicivivi, an independent tasting and training business. Throughout his career, he has collaborated on writing prestigious sector guides such as Slow Food's Slow Wine (for the South Tyrol and Friuli regions), the Guida Vini Buoni d’Italia, and the AIS Guida Duemilavini, in addition to conceiving and coordinating the “Osservatorio del Lambrusco”. A restaurant consultant and versatile educator, he also collaborates with the Feltrinelli Group and the Food Genius Academy. A great music enthusiast, alongside his wine career he acts as a solo singer and founder of several musical groups (including the Crazy Legs and the Sparklin’ Groove). At ALMA, he brings this engaging communicative attitude and his deep knowledge of the viticultural heritage to education as an instructor of Italian Enography and Sommellerie.
Originally from Pisticci (Matera), she launched her journey in the dining room sector at a very young age, training operationally during summer and winter seasons in renowned seaside and mountain tourist resorts. Her dedication to hospitality quickly transformed into a solid passion and the common thread of her career, leading her to build high-level experiences within the temples of global dining, including Massimo Bottura’s Osteria Francescana and the Santini family’s Dal Pescatore. Arriving at ALMA in 2015 as a tutor for the Advanced Course of Sala, Bar, and Sommellerie, she has seen her role evolve over the years to become an instructor and coordinator. Today, she places this extraordinary expertise at the service of students while also leading MATER, the School's educational restaurant where service practice lessons and drills take place.
He earned his IPSSAR Diploma at the "G. Marcora" Institute in Piacenza and immediately outlined his specialized path in the hospitality world through advanced training courses as a Coffee Expert and Bartender, alongside achieving the first AIS level. He developed solid field experience working as a front-of-house professional and bartender across various tourist and metropolitan establishments, from Passo del Tonale to Milano Marittima. Joining ALMA in 2018 as a Dining Room Commis, he undertook a brilliant professional growth path within the School that led him to become Chef de Rang and, subsequently, Bar Manager of Caffè Italia, the institute's exclusive internal space. Backed by this rigorous and daily operational experience, he now places his expertise at the service of education as an instructor of Mixology and Cafeteria within the Advanced Course of Sala, Bar, and Sommellerie.
Graduated in Letters and Philosophy from the Università Cattolica in Milan, he made a decisive turn in his career by earning a Specialized Master in Tourism Quality and Management. His path in the world of luxury hospitality consolidated abroad, thanks to a defining experience as Assistant Manager at the Butlers Chocolate Café in Dublin. Upon returning to Italy, he refined his operational skills working as Chef de Rang in highly prestigious contexts, from the luxury hospitality of Milan’s Hotel Principe di Savoia (5*L) to the signature dining of the starred restaurant Il Povero Diavolo in Torriana (Rimini). A multifaceted professional, he also built solid experience as an event and meeting organizer and as a Cellar Manager. At ALMA, he undertook a significant professional evolution: entering initially as Chef de Rang, he embraced the School's educational calling to become an Instructor of Wine and Drinking Culture, transmitting this valuable wealth of skills to both Italian and international students.
He combines a background in accounting and humanistic studies with a visceral passion for the world of wine and hospitality, understood as the ultimate expression of culture and customer service. Having graduated as an AIS Sommelier, he consolidated his field experience first as a partner and manager of a wine bar with kitchen and, subsequently, perfecting his profile with the prestigious ALMA-AIS Master. During this journey, he experienced important training periods in Collio and Carso, collaborating with the Cantina di Cormons and with Benjamin Zidarich. As Head Sommelier, he directed for two years the management and IT overhaul of the cellar at Chef Massimo Spigaroli’s starred restaurant, Antica Corte Pallavicina. Chosen by ALMA to represent the School abroad, he curated educational projects and institutional events between China and Taiwan, focused on popularizing the Italian wine and agri-food heritage. Returning to headquarters as a tutor for the Advanced Course of Sala, Bar, and Sommellerie, he undertook brilliant managerial growth within the Ducal Palace of Colorno, leading him to hold the roles of Dining Room Manager and, subsequently, Restaurant Manager. Today, he places this authoritative management experience at the service of education as an instructor for the advanced courses of Italian Cuisine and Sala.