In art Alepasta_ya, sfoglina for pleasure, began to take an interest in pasta as a child, observing the kitchen of the super cook grandmother.

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Chef at home and Regina della pasta, since 2007 in the field, collaborates with several associations and cooking schools, conducts cooking classes for both beginners and professionals with a contagious smile and brilliant professionalism.

Original and elegant lover of a curious cuisine and substance, contaminated but always linked to the maritime tradition of Romagna.

After gaining experience abroad in the brigades of prestigious restaurants, such as Locanda Solarola, Noma, Martín Berasategui and Quique Dacosta, he worked for 10 years at the restaurant Le Giare in Montiano, then return home to Cesenatico where since 2013 he drives with joy and satisfaction the kitchen of Maré, kitchen coffee beach shop.

Globe-Trotter, flight attendant chef at home and teacher at several cooking schools in the province of Venice, Alessandro Lunetta is a volcanic and stimulating artist.

He has lived in Rome, New York and London, has acquired an international culinary culture, with fusion and ethnic elements but finds in the Mediterranean cuisine his most important roots.

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Very young freelance bartender of Robegano province of Venice, Matteo Cassan is the new Italian representative of the International 1882 Salt Maldon Cocktail Contest, with his cocktail "4 di mai Tina" a modern twist of the timeless Mai Tai, has enchanted the jury.

Cristina Lunardini is born in Rimini after her studies she completed internships and specialized courses abroad and in Italy. He hosted the famous program Le mani in pasta on Alice Tv and is a fixed guest of the television program "It’s always noon" with Antonella Clerici.

She loves the cuisine of tradition, that of family roots that evokes memories and affections and that confirms the deep bond between food and love.
 

For years he has been organizing cooking courses for beginners, amateurs and professionals, and team cooking for individuals and companies. Brand ambassador for famous companies in the sector, he works as a home chef and business consultant.

His cuisine starts from the raw material to enhance the organoleptic properties of the ingredients, revisits the classic recipes and invents new ones, without ever neglecting health and taste.

Pizza Pane e Passione are the 3 Ps of Renato Bosco the Pizzaricerca who made curiosity for leavened his reason for living.

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Renato, teacher at several cooking schools including Alma - international school of Italian cuisine, considers the training an opportunity for comparison and exchange with other professionals and aspiring pizza makers.

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Pizza tonda margherita con Pastamadreviva , PIZZA DOPPIOCRUNCH ơ, Pizza tonda dal cornicione ripieno, are just some of the pizzas for which it is famous.

Expert baker and manager of the pizzeria Roovido Cesena after winning the world championship of pizza without borders, with final in London, won the "Master pizza champion" - the talent broadcast on Sky - with a real pizza dessert 10 and praise on October 5, 2022.

Blogger of Cooking with Giuli is a lover of healthy, fast and tasty cuisine.
She invents recipes for those who have no time to think about them.

Emerging chef, 100% from Rimini has behind him different experiences in quality catering, eclectic and versatile ranges from traditional cuisine to molecular, from pizza to pastry, from catering to cooking classes.

Currently he deals with small banquets and weddings with imagination and competence. Favorite dish: Milanese risotto with a small sauce of ossobuco and sangiovese. In his free time, when there is, he loves to travel and ... cook.

Adamo Pittalis, class 1981, Graduate

in International and Diplomatic Sciences. He has been working in the hotel and catering sector since 1995. In 2010 he founded the Becomebarman, of which he is still President, and deals with the training of staff in the dining room and kitchen. Owner of two premises in Italy and two in Russia specialized in catering and cockteleria. Author of "Il manuale del barman e del cameriere di sala" edizioni Ricordi. He collaborates on public and private training with various organizations located in Emilia Romagna and Sardinia.

Matteo 33, born in Cesena, lives in Cesenatico, just over the age of 18 he started to get passionate about cockteleria and to work alongside famous professionals in the field to learn the trade on the field.

His training continued at the Drink Factory in Bologna and thanks to the collaboration with Gianni Zottola he specialized in mixing Tiki and tropical simultaneously managing a small Tiki bar in Cesenatico. She has been collaborating with Bartending Professional courses since 2017.
Your favorite cocktail? Mai Thai

Romina, thirty four years old, pastry chef and hotelier, original from Riccione, since she is 18 she collaborates in professional training courses for confectioners, she graduated with the best grades at the high school of pastry of Alma di Colorno.

Her passion for sweets was inherited by her grandfather, chef Antonio Monti, and she constantly cultivated it in the kitchen of the hotel she runs with his family.

Her favorite dessert is the Sacher Torte... which she had the privilege to enjoy in Vienna in the hotel that keeps under key the ancient recipe.

Katia Agrichef and owner of the farm Campo Rosso arrives at the kitchen after an original path, graduated in economics, after a few years spent proposing investment securities spring the fixed place to devote full time to tourism, to offer a different and engaging food and wine experience.

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In 2017 she opened the Campo Rosso farm, farmhouse and educational farm on the first hills of the Tuscan-Romagna Apennines.

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She holds courses of natural cuisine for the guests of the farm, for training bodies and professional associations.

Katia Agrichef and owner of the farm Campo Rosso arrives at the kitchen after an original path, graduated in economics, after a few years spent proposing investment securities spring the fixed place to devote full time to tourism, to offer a different and engaging food and wine experience.

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In 2017 she opened the Campo Rosso farm, farmhouse and educational farm on the first hills of the Tuscan-Romagna Apennines.

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She holds courses of natural cuisine for the guests of the farm, for training bodies and professional associations.