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Mario Peqini was born in 1987 on the other side of the Adriatic Sea, in Durazno, in Albania. At 13 his family left their home country and moved to Milan where, thanks also to his parents’ sacrifices, Mario could study with success, enrolling in catering school and falling in love with this profession from the start.
With some luck he arrives for the first time at the court of Aimo Moroni: Il Luogo di Aimo e Nadia is the place where he completes his school internship, and leaves giving an excellent memory. After catering school, Peqini perfects his training at the Etoile institute of culinary arts in Chioggia, then starts to work in Rimini with pastry chef Roberto Rinaldini, who leads him to become Chef Chocolatier.
He has a strong desire to return to Milan so in 2011 he applies to work at Aimo e Nadiaand they welcome him with open arms. «Not only did they welcome me back immediately, offering me a job, but they were so happy with what I had become that they hired me as Chef Patissier».
Thanks to the work with Aimo, and most of all with Fabio Pisani and Alessandro Negrini, in 2013 Peqini is nominated best pastry chef in 2013 according to Guida di Identità Golose. In 2016 he starts to wish to acquire new experience, hence comes the moment to leave Aimo e Nadia for a new adventure, outside of Italy. Today Mario Peqini works in Switzerland, in Geneva, at Tosca: an Italian restaurant, with a Tuscan inspiration, as you can tell from the name.
In 2019 he opens La Cage in Palermo.
Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose
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Milk and honey, the signature dessert from Mark Welker, executive pastry chef at Eleven Madison Park (3 Michelin stars and 3rd in the World's 50Best) and The Nomad in New York. The American pastry chef will be among the speakers at Dossier Dessert, an event enriching the afternoon on the opening day of Identità Milano, on Saturday 4th March 2017 (photo Studiotraveler/Tabelog)
Offal, cream, lemon and salt by Niko Romito of restaurant Reale Casadonna in Casteldisangro (L'Aquila), a the most renowned Italian chef in 2013, the year he had 3 Michelin stars. This is one of the 64 "emotions" quoted by the 64 food experts we contacted for our survey (photo Passione Gourmet)
Couscous with stewed lamb and onions with honey by Alice Delcourt. In Rome, the chef from Erba Brusca, in Milan, will prepare a vegetable version on the occasion of the first edition of the Roma Food&Wine Festival, on May 17th-19th at Eataly Ostiense. With her, couscous will also be interpreted by Fabrizio Ferrari of Porticciolo 84 in Lecco and Francesco Apreda of the Hassler hotel’s Imàgo restaurant in Rome. Entrance fee is 20 euros per day, dishes are 10 euros each. All details are available here