Born in Brescia in 1983, now based in Piedmont, while he was attending the scientific lyceum he fell in love with cooking thanks to his grandmother who passed him this great passion. The meeting with intellectual-chef Vittorio Fusari at restaurant Il Volto changed the direction of his studies. Thanks to his advice in 2004 he arrived at the Università di Scienze Gastronomiche in Pollenzo, a hamlet of Bra.
After graduating, he stayed in Bra and since 2010 he works at Slow Food Editore curating the "Osterie d’Italia" and "Birre d’Italia" guides. He's the author, together with Luca Giaccone, of "Il Piacere della Birra (Slow Food Editore) and of a column for La Repubblica called Il Boccale. And he contributes articles to Cook.inc and other publications. He teaches classes on beer and on the history of food publications at the Università di Scienze Gastronomiche. Since 2014, he's the manager of Slow Food Planet, an app that explains how to live Slow all around the world.
by
he believes a day is a good one only when he discovers a new restaurant serving fine food. A gourmet by passion, an inhabitant of the combative Valle Susa, in the time that is left he takes care of welfare policies and social innovation
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All the young stars awarded this week at the Triennale in Milano when presenting the Guida ai ristoranti di Identità Golose 2022, now online
Rigatoni cacio e pepe cooked in a bladder by Riccardo Camanini, chef at Lido 84 in Gardone Riviera (Brescia). It’s the most voted dish (3 times) in this end-of-the-year survey, interviewing 101 Italian and foreign food writers. A list of deliciousness worth reading from one end to the other (photo Brambilla/Serrani, translation by Slawka Scarso)
