Heinz Beck

Credits: Adriano Truscello

Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world. His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors. 

Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” ( just to name a few).

Heinz Beck is truly a polyhedric genius of our time, in which different attitudes evolve into different arts, he true size of modern gastronomy. 

His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.

Multistarred and pluri-awarded, since 1998 is the winner of the “Five Star Diamond Award”, and since 2013 also of the “Six Star Diamond Award”, both conferred by the American Academy of Hospitality Sciences, first in Italy to obtain such acknowledegement.

In the year 2000 Heinz Beck is awarded with the “Gold Medal at the Foyer of Artists”, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a Chef. 

In 2010 he is recipient of the recognition of the “Knight of the Order of Merit” from the Federal Republic of Germany awarded by the Minister Friedrich Däuble. 

Always in 2010 Heinz Beck and others 10 Italian Top Chefs decided to join their forces and found the “Order of the Knights of Italian Cuisine”, in order to communicate with National and International institutions, as well as the media, as a united front. In 2016 he is nominated Ambassador of Extraordinary Italian Taste by MIPAAF, the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion of Italian Cuisine worldwide. In the same year he was also awarded with the prize “Italian Excellence”, symbol of the first edition 2016 of Italian Excellences Festival. 2018 started with the awarding of the “Excellent Prize”, at the Oscar of the culture in Hospitality Industry.

In March 2018 he received the Degree in Natural Bio Energies, which was awarded to him by the Popular University of Arezzo. In October, 2018 Heinz Beck was awarded with the prize “Food and Travel Italia Awards 2018” as best starred Chef in Italy. 

In November, 2018 Chef Beck received the “Lifetime Achievement Award 2018”, sponsored by Red Cross Italy, during the sixth edition of the manifestation Excellence Food Innovation. In May, 2019 Heinz Beck is appointed as Meritorious Academic by the International Maurician Accademy in Rome. In November, 2019 he received the “Best German Chef Abroad” award from Gault&Millau guide.

In December 2019 Beck&Maltese Consulting is awarded with Best Practice Kitchen&Management award at the 2019 Food Community Awards. 

Always in December, Heinz Beck receives at the Senate the ANGI 2019 Innovation Experience Award in occasion of the Oscar of innovation. Careful observer of food effects on the body, Heinz Beck has been carrying on for almost 20 years Important cooperations with national and international scientists as well as Italian Universities concerning the good balance between food and health.

Heinz Beck and his wife, Teresa Maltese, manage all the restaurants listed below as well as commercial businesses via the Beck & Maltese Consulting company, which offers all-around consulting in the food industry as well as partnerships, management services, research and innovation. 

About training, B&M Consulting inaugurates in November 2019, in collaboration with UniPegaso, Campus Principe di Napoli, the first Gastronomic University and Center for High Education and University Specialization, entirely dedicated to gastronomy and tourism, of which Heinz Beck also plays the role of Scientific Director.

La Pergola Restaurant

Rome Cavalieri, Waldorf Astoria Hotel & Resorts
Via Alberto Cadlolo, 101

Rome, Italy 




 Digital menus, accessible via QR code, were one of the aspects in which restaurant owners have invested the most. The pandemic has certainly given a push towards the digital revolution, which will not stop even in 2022. Social distancing due to the pandemic has led to several restrictions on the restaurant service.

Thus, in particular in 2021, online ordering systems have undergone an important development thanks to the increase of apps and digital activities that have helped restaurants to stay in touch with customers, offering them the possibility to order with greater security, even online.

Along with the increase in digitisation, contactless payment, which before the pandemic was a taboo more than a need, has also now become an almost normal aspect of our daily life as it can be done with just one click, in a safe and hygienic way. It is estimated that in 2022, contactless payment will increase three times compared to current figures.

Increased reality and virtual reality are also two aspects that will be developed and applied to catering in 2022. What is it about?

Increased reality allows enhancing an activity, a dish or product with exclusive content. Not only that: increased reality can also be used to discover the ingredients used by the restaurant or obtain information on their origin. The operation is very simple: by framing an object with the camera of your phone one can access descriptions and narrations to facilitate the customer's interaction with the space that surrounds it.

Virtual reality, on the other hand, consists of an immersive experience, which uses sight and hearing and can also be interactive. For this type of experience virtual reality viewers (such as those of the cinema) are used. How can all this be adapted to restaurants? Some time ago, an Australian company had devised an application capable of making its products “talk” to listen to details and information of the chosen product on the mobile phone.

A courageous idea, a creative system to offer a different gastronomic experience in your own restaurant.

It has been talked about for years, but 2022 finally seems to be its time: the robotisation boom.

The first 'robot-run' restaurant has opened in Illinois and looks to be expanding quickly, opening another 100 stores within a couple of years. Could This trend solve the staff shortage in catering?
It is still too early to tell, but a collaboration system between human and robotic personnel thatwork together in perfect harmony could be the right compromise to respond to the emergency.

Quality and waiting service are very important aspects, tasks that machines cannot perform. Machines can make up for a shortage of staff for some less skilled and more repetitive tasks.


Avbaking®, is a registered brand wich core business is the production and distribution of industry-leading equipment for pizzerias, bakeries, restaurants, and other operators in the catering and hospitality industry and commercial bread making in general.

We manufacture our own equipment, but we also carry a range of products from other, select brands, with a full suite of services including sales, delivery, installation and ongoing assistance with our products, as well as training and consultancy where requested.

It is this ability to offer a complete service that sets AV Baking apart from other operators. Businesses across the food industry know they can turn to us for their equipment needs and any other requirements they might have.

We are always on hand to assist our clients, working with them step-by-step and, in some cases, even developing and delivering basic and specialist training packages.

Consultancy on dough types and dough-processing facilities

We can provide a full consultancy service to help food and bakery businesses develop the perfect dough for their specific needs. We can also offer guidance on the set-up of new premises or production facilities, from the selection and installation of new equipment to the design of workspaces.

We also provide consultancy services to larger-scale producers of pizza and bread products with industrial and semiindustrial facilities, an area in which we have been able to accumulate extensive and valuable experience under the AVBaking® brand, both in Italy and abroad.

Worldwide Export

We sell all over the world through our sales network. You can find us on almost every continent: Europe, North America, Asia, Africa and Australia. Thanks to our partnership with reliable air and sea freight forwarders we can guarantee our clients safe worldwide shipping, both by land and by sea. Is your company interested in our products? You can contact us for more information. At the moment we are interested in creating sale and distribution agreements abroad.

Learn more about AV Baking and their products on our website avbaking.it

Watch some videos of their products while working on YouTube.

Follow AV Baking on Facebook & Instagram.

AV Baking




Credits: PH. Malgarini

Born in just outside of Vicenza, Italy, Carlo Cracco began his career working for Gualtiero Marchesi in Milan, the first Italian restaurant to be awarded three Michelin stars.

After working in France and learning the secrets of French cuisine under the guidance of Alain Ducasse and Lucas Carton, Cracco returned to Italy where he became head chef at Enoteca Pinchiorri in Florence, which was also awarded three Michelin stars.

Marchesi called him back for the opening of L'Albereta, where Cracco worked as chef for three years. He left to open the first restaurant he could call his own, Le Clivie (Piedmont), which earned a Michelin star after just one year.

In 2001, he accepted an invitation from the Stoppani family, owners of Milan's most famous delicatessen, to open Cracco Peck restaurant, where he took the reins as executive chef.

Under his leadership, it has earned two Michelin stars and three forks from Gambero Rosso. In 2007, it was named one of the 50 Best Restaurants in the World.

Chef patron of Ristorante Cracco, he also serves as chairman of the Maestro Martino Association, a non-profit organisation that promotes creative fine dining and Italian excellence. 

After relocating Ristorante Cracco to the Galleria Vittorio Emanuele II in Milan, Cracco opened Cracco Portofino in July 2021. In the bustling Ligurian village of Portofino, overlooking the sea on the Gulf of Tigullio, the interiors of the new restaurant were designed by Studio Peregalli.

The experience at Cracco Portofino is unique, suspended between dreams and reality, aromas and tantalizing flavours.

‘Liguria is both harsh and gentle, a mixture of rigour and indulgence, as poets and writers have shown.’ 

Inspired by that spirit, Laura Sartori Rimini and Roberto Peregalli have come up with a unique concept for the new restaurant.

An alcove with a long banquette makes it possible to spend time together in a space crowned by a Surrealist-inspired mirror. 

Every detail of the restaurant has been created to showcase the quality, attention to detail and Italian savoir-faire that Studio Peregalli has promoted for years.

Sophisticated yet essential and fresh, the restaurant’s atmosphere fuses seamlessly with the golden light of day and the soft light of evening.

Bare rock, stone, wood, straw, bamboo, mirrors, glass and ceramics are the materials used, perfectly in harmony with their surroundings.

In the restaurant and on the veranda, the range of gastronomy offered by Cracco includes a menu for lunch and dinner where some of the chef's iconic dishes, including the caramelised Olivier salad and marinated egg, mingle with Ligurian specialities that have been given a contemporary twist.

Cracco Portofino

Molo Umberto I, 9

Portofino (GE), Italy 




Credits: Lonati Vincenzo e Matteo di Brescia

Iginio Massari is one of the most famous Italian pastry chefs in the world. Born in Brescia in 1942, he has good cuisine in his blood: his parents worked in the restaurant business, which is surely where he got his passion for confectionery. 

He started his career in a bakery, but began experimenting with sweets and chocolate at the age of 16, when he moved to the French-speaking part of Switzerland.

Massari is the founder and co-owner of the CAST ALIMENTI culinary school in Brescia, which trains the chefs of tomorrow. Throughout his career, Massari has received more than 300 national and international awards (cups, medals, certificates, etc.). In 1985, Massari organised the first Italian pastry championship and today he is recognised as its creator. He is also the creator of the Golden Trophy of Italian culinary services.

Massari has received numerous awards: Italian champion in the sugar decoration category in 1985, award of merit for desserts, gold medal as the ‘Italian Pastry Chef of the Year 1999-2000’, and Italian Academic Champion for the quality of his tangerine cakes and for pulled and blown sugar decoration in 2001, to name but a few. 

He can count more than 300 national and international prizes and awards to his name, earned over his lengthy career. The Honorary Degree in Culinary Sciences from St. George's University in Brussels is worthy of special mention. Massari was also the head of the Italian teams that won the World Pastry Cup in Lyon in 1997, 2002 and 2015. 

In addition to being one of the most talented pastry chefs that Italy has ever had, Massari also plays an important role as a public figure.

He first appeared on screen as a judge in a few episodes of Masterchef Italy that focused on pastries. He also has his own television programme, called Iginio Massari - The Sweetman, where contestants make cakes and puddings with the help of Massari himself, who judges their creations at the end of the competition. 

Massari is not only a pastry chef of the highest level, he is also the author of books in the confectionery-gastronomic sector: Programma (Massari) has been published in three languages: Italian, French and English; Armonie (Massari-Azouz) is available in two languages: Italian and French, the latter of which was presented in Paris on 12 October 1997 at the Senate of France, coinciding with a French food festival; Cresci (Massari-Zoia); Oro Colato Barry Callebaut (Massari), a book published in Italian that is an ode to chocolate. 

In 1971, Massari opened Pasticceria Veneto in Brescia. Having gained widespread recognition as a chef, Massari now has pastry shops in Milan, Turin, Verona and Florence.

Pasticceria Veneto

Salvo D'Acquisto, 8

Brescia (BS), Italy 




The Pinsa Romana Multicereali flour mix was born from the expertise of a company such as Di Marco which has been operating in the professional breadmaking sector since 1981. Designed to prepare Pinse and healthy pizzas with the unmistakable scent of ancient grains, the new Multicereali is ideal for high hydration and long leavening doughs and allows you to create a light and tasty product, able to expand the offer of restaurateurs and satisfy customers who are increasingly attentive to their well-being.

Pinsa Romana Multicereali contains the classic Di Marco mix of sourdough and wheat, rice and soy flours, to which oat, rye, barley malt, barley, pumpkin seeds, sunflower seeds and linseed have been added to give a rustic and whole flavour to the product.

Multigrain flour is without GMOs, food colouring, preservatives and additives, it does not contain ingredients of animal origin and is therefore suitable to meet the needs of customers who follow a vegan diet.

With the simple addition of water, yeast, salt and oil, Di Marco’s Multigrain Flour allows you to create a dough characterized by a strong gluten mesh, able to absorb more water and to reach long leavening ranging from 24 to 120 hours. 

Di Marco



Purple has been the colour of kings and queens since ancient times, when it was prized for its rich, bold hue and reserved for the upper echelons of society.

Cyrus, the King of Persia, wore a purple tunic, adopting it as his royal uniform. Some Roman emperors forbade other citizens from wearing clothes in this colour, with death as the penalty for those who disobeyed.

Purple reached new symbolic heights in the Byzantine Empire: it was used to sign edicts, and the children of emperors were said to be 'born in the purple'.
For centuries, the epicentre of the purple pigment trade was the ancient Phoenician city of Tyre.

The process to create this sumptuous colour was time consuming, making its dyes extremely expensive: in fact, only high ranking officials could afford to wear robes and garments in this luxurious hue.

The Romans saw purple as the colour of greatness and even used it to dress statues of kings.
Later on, Christians began to associate purple with periods of change or renewal, such as Advent or Lent, using it to trim the robes of priests.
In the Middle Ages, however, public performances and shows were forbidden in the city during Lent, so it was difficult for theatre companies and actors to earn a living.

Colours are also very important in the world of bartending and mixology.

The Romans saw purple as the colour of greatness and even used it to dress statues of kings.
Later on, Christians began to associate purple with periods of change or renewal, such as Advent or Lent, using it to trim the robes of priests.
In the Middle Ages, however, public performances and shows were forbidden in the city during Lent, so it was difficult for theatre companies and actors to earn a living.

Colours are also very important in the world of bartending and mixology.

Colours have the power to evoke emotions and precise feelings.

Think of a red or orange drink: it immediately brings to mind an aperitif on the beach or in the shade of the Duomo of Milan, with jazz playing in the background.
Or a blue drink, which transports us to the bold notes of John Travolta in Saturday Night Fever.

Green drinks are associated with dragons, perhaps due to an elevated alcohol content, with music that nods to 90s dance clubs. But not purple.

Purple has never joined the cocktail merry-go-round, except in a few sporadic, now-forgotten cases. Hence my desire to create a product that would give people the opportunity to have a quality drink—in a unique colour. In the Roman empire, people enjoyed ambrosia, a fermented honey mixture, which was believed to be the drink of the gods, making them immortal. It was also consumed during religious rites.
Spices such as ginger, originally from South Asia, were highly valued for their digestive and purifying properties as well as their piquant flavour.

In fact, Greeks and Romans made extensive use of ginger, as well as lemon, which is native to Asia.
Although not immediately embraced by the masses, lemon eventually became a sought-after, valuable fruit.

Ingredients enjoyed by the ancients come together today in Iovem: grape must, honey, lemon and ginger and oenocyanin, a natural pigment in the grape skins that gives Iovem its unique purple colour.

Cheers to purple cocktails!

Bruno Vanzan



Catering in 2022 will be even greener, where attention to raw materials and sustainability will be among the key values of a growing number of businesses. The restaurant menus will focus on strong tastes and healthy ingredients, back to the origins. Not only veggie dishes and movements in support of alternative foods, but also revisited classic cuisine, with attention to new needs and healthy ingredients.

Several studies have predicted that 2022 will be the year of Roots Food. It is a concept that will lead consumers to deepen those little explored food cultures of some places, which are not yet trendy.

The trend of the year will be the rediscovery of these cultures. Chefs will rediscover the traditions of their family's countries of origin, transforming classic dishes and enriching them with contemporary touches.

In fact, contaminations will be created between ingredients and cutting-edge preparation techniques. There will be ample space in the menus for one's own cultural identity. 

Speaking of sustainability, upcycling is the 2022 trend born from fashion and which is already expanding also in catering.
The practice of upcycling, in the fashion sector, consists of the philosophy of "buy less, use it longer": it gives new life to clothing or stimulates the purchase of second-hand items. Upcycled food is a movement that allows preventing food waste. Already many food companies around the world are cooperating to raise awareness among their consumers on these delicate issues.

Preserves, syrups and compotes are the preservation methods practiced in every home and today they allow chefs and bartenders to have ready-to-use products even out of season. 

This system allows not impacting transport and CO2 emissions, making the process sustainable and green. In catering and mixology, consuming products carefully and adequately stored is one of the trends of 2022 that will enter the daily life of many activities. Like the use of "second hand" ingredients such as "ugly vegetables", those discarded by large retailers because they are damaged, dirty or not aesthetically appealing. These are about 40% of the products grown each year.

For this reason it is expected that in 2022 the diffusion of products made with waste or recovery materials will continue, in line with the green sensitivity that follows the 3 R rule: Recycle, Reuse, Re-employ. What should we expect from catering this year?

Vegetable peel chips, scrubs with coffee scraps, and so on. There is a great desire for comfort food and the rediscovery of traditional classic cuisine, but there is also a desire to dare with consumer products.
Alongside this, again with a view to reducing the impact on the planet, further growth of more elaborate, refined, vegetable alternatives to meat is expected, which have slowly become the habits of many people and could rise very quickly in the pyramid of food interests of consumers.

Therefore, those who ride the wave of new consumption habits and new needs linked to attention to health and well-being, values that will be increasingly on the agenda, will be winners. Consequently, in 2022 the demand for genuine, fresh, local products will continue to increase. The short (or very short) supply chain will be more and more appreciated. This will be favoured above all thanks to the farmer's markets or to the networks of small producers who, albeit slowly, are entering the large-scale distribution market. 


Credits: ITA - Italian Trade Agency

What’s the Brazilian market like with regard to Made in Italy products (in particular food and agriculture products and restaurant and hospitality equipment?
In Brazil as in the rest of the world, the Made in Italy brand (which is also the subject of the BeIT nation-branding campaign recently launched by the Italian Ministry of Foreign Affairs and International Cooperation in collaboration with the Italian Trade Association for the promotion and expansion of Italian companies abroad) is seen as a guarantee of quality, safety, durability, advanced technological performance, customisation and, where applicable,beauty and rich flavours.

It is no coincidence that Brazilian imports of Made-in-Italy food and beverages grew by 3% last year, from 231.3 million USD in 2020 to 238.3 million USD in 2021. Italy is the main source of pasta for Brazilians, having exported 22,700 tonnes of it to the South American country last year, constituting 83.4% of all products imported by Brazilians in that category.

With a 44.4% market share, Italy is also Brazil's main supplier of processed and canned tomatoes, having stocked around 20,600 tonnes of it in Brazilian shops in 2021.

In terms of machines for the food industry, including those used in bars and restaurants, there is a significant surplus of 39% of Italian imports in 2021, amounting to 34.2 million USD. 

How many Italian restaurants/pizzerias are there in Brazil? What are the latest trends in the industry?

According to data collected as part of large studies in Brazil, there are about 85,000-90,000 establishments specialising in Italian gastronomy within the country's borders, including approximately 40,000 pizzerias.

According to the Pizzarias Unidas do Brasil association, Brazil produces 1 million pizzas every day, of which about 572,000 are enjoyed in the state of São Paulo, whose capital city comes in second only to New York in terms of pizza consumption.

The association also estimates that Brazilians spend more than 3.5 billion euros each year on the dish alone.

A study compiled in 2019 by a well-known local food distributor, entitled Hábitos Alimentare dos Brasileiros (i.e., Food Habits of Brazilians), reports that 41% of respondents prefer Italian cuisine when eating out. Although some bars and restaurants are crowded again, 2022 is unlikely to be a stellar year for the sector. Rising inflation, waves of the omicron variant and seasonal flu, heavy rains in several locations across the country and the postponement of Carnival festivities are some of the factors hindering a full recovery for the industry.

All of this means that turnover growth in the sector is estimated to come in at 4% in 2022, which unfortunately is not even enough to cover the 5.5% inflation expected this year.

What are the most popular made-in-Italy product categories in Brazil?

The main Italian products imported by Brazil in 2021 include wine (USD 43.0 mln), pasta, including dry and stuffed pasta (USD 30.9 mln), extra virgin olive oil (USD 21.7 mln), tomato preserves and sauces (USD 19.0 mln), fresh kiwis (USD 14.0 mln), wafers and waffles (USD 12.2 mln), fresh apples (USD 9.6 mln), chocolates and chocolate products in packages weighing less than 2 kg (USD 9.3 mln), various pasta sauces, spreads and dips (USD 8.0 mln), rice and risotto mixes (USD 7.7 mln), cheese (USD 3.6 mln), wheat flour (USD 3.6 mln), coffee (USD 3.6 mln), delicatessen products (USD 2.8 mln) and vinegar (USD 2.1 mln).

Imports of Italian wine are expected to grow significantly in Brazil in 2021 (+19.4% in value and +9.8% in volume).

What impact has the pandemic had on restaurants and bars in Brazil?

The lockdowns and social distancing measures that temporarily suspended non-essential businesses and activities during virtually all of 2020 and part of 2021, including food services, had a major negative impact on the industry. In addition, with little access to emergency assistance such as tax exemptions during the lockdown,businesses in the industry experienced a sharp drop in sales and some 300,000 of them closed their doors.

Today, despite a gradual recovery of in-person business, delivery continues to be an important source of revenue that won’t be abandoned, accounting for 30% of the sector's turnover and in many cases relying on ad hoc work teams and menus.

What are Italian institutions, and the Italian Trade Agency in particular, doing to deal with the problems caused by Covid-19? What initiatives/events are being organised to promote made-in-Italy goods?

We too have digitised our operations, which before the pandemic was merely an auxiliary tool. During the pandemic, and even afterwards, it has become essential to the services we provide to Italian and local businesses, both in terms of onboarding and in the organisation of business forums or phygital events, including wine tastings that have helped many Italian wineries approach the market or boost their current sales within it.

The Italian Trade Association is off to a more digital start in part thanks to the Fiera Smart 365 platform, which makes interaction between exhibitors and virtual visitors possible 365 days a year, with remote access to catalogues, videos and products.

As far as ITA's activities to promote Italian food and wine in Brazil are concerned, the 'Sabores da Itália' campaign stands out, which in 2021 involved 150 branches of 4 important supermarket chains, as well as an online retailer specialising in wine. A total of 332,700 units of more than 1,000 SKUs from 241 Italian producers were sold for a total of $2.1 million, up 89% over 2020, demonstrating that Brazilian consumers are increasingly eager to learn more about Italy's healthy lifestyle and diet.

As for plans for 2022, we’ll be taking part in multiple Brazilian trade fairs, tastings and sending envoys of Brazilian operators to visit agri-food events and districts in Italy. 


Massimiliano (Max) Alajmo, born May 6, 1974 and his brother Raffaele (Raf), born January 18, 1968, came into the world with an innate passion for food and hospitality. Together with their sister Laura, the brothers are part of the third generation of the Alajmo family, self-employed as chefs and restaurateurs.      

After attending hotel management school, Max furthered his culinary education in

the kitchens of important European chefs like Alfredo Chiocchetti of Ja Navalge in

Moena, Marc Veyrat of Auberge de l’Eridan in Veyrier-du-Lac, and Michel Guérard of

Les Près d’Eugenie in Eugénie-les-Bains.    

In 1989, Raf began working alongside his father in the dining room of Le Calandre in Sarmeola di Rubano (Padua). The restaurant received its first Michelin star in 1992. The following year Max joined his mother, chef Rita Chimetto, in the kitchen.

On March 13, 1994, Max was appointed executive chef of Le Calandre and Raf took over as manager; the restaurant was awarded a second star in the Michelin Guide 1997 and on November 27, 2002, it received its third, making Max, at 28, the youngest chef ever to obtain the important recognition.


In 2004, Max and Raf, together with Dr. Stefano Bellon, founded Il Gusto per la Ricerca, a non-profit organization that funds scientific research of childhood diseases through annual gala lunches bringing together Italy’s top chefs. Everyone who participates in Il Gusto per la Ricerca, from the organizers to the chefs, does so without asking a penny in return. (ilgustoperlaricerca.it)               

In 2006, the Alajmo brothers self-published their first cookbook, entitled “In.gredienti” (winner of the Best Cookbook in the World at the 2007 Gourmand International - World Cookbook Awards.)                        

In early 2010, the Alajmo brothers remodeled the dining room of Le Calandre, using Max’s culinary philosophy as their guide. They selected the materials to redecorate the dining room with the same focus and dedication that Max uses when sourcing ingredients. The remodel of the dining room also led to the creation of alajmo.design, a line of objects (glasses, tableware, cutlery) designed by the Alajmo brothers and produced by renowned Italian craftsmen.

That same year Raf was named C.E.O and maître des lieux of the Alajmo Group. 


In January 2011, the Alajmo family took over Gran Caffè & Ristorante Quadri, located in St. Mark’s Square, Venice. After a detailed renovation of the dining rooms, Ristorante Quadri reopened on June 2, 2011 with a new look and a new menu. After only six short months, the restaurant was awarded a Michelin star: the fifth for the Alajmo family.                     

Le Calandre Restaurant

Via Liguria, 1/A

Rubano (PD), Italy




The pizza peel has always been one of the symbolic tools which everyone’s imagination associates with pizza chefs. With time the pizza peel has become the extension of the pizza chef’s arm, undergoing a real evolution: from the manual spreading of the disc of dough on stone, at the time of the Roman Empire, passing through the first wooden peels, up until today where the pizza maker can choose from thousands of combinations.

Gi.Metal wants to give you a list of steadfast points of reference that you can start from to choose the next pizza peel you buy, aware of the fact that the pizza chef has to make hundreds of pizzas nonstop every day, and to always maintain a high standard, he/she can’t waste time or get too worn-out. Therefore, the pizza peels must be handy, ergonomic and capable of smoothly sliding off the pizza into the oven.

THE MATERIAL: Everything is based on the choice of the material. Gi.Metal’s anodized aluminum heads are lightweight and flexible with a spatula effect, making it easier to hold onto the pizza. Their strength and durability are guaranteed by the very structure of the peel and they weigh less than alternative steel or wooden instruments, materials which by now are less and less used.


PERFORATED OR SOLID? The pizza peels can be perforated or solid. The perforated pizza peel, an innovation which Gi.Metal introduced at the start of the 90s, has the advantage of allowing the dough to slide easily on the surface, but also let any excess flour fall through. This way the bottom of the pizza in contact with the oven doesn’t burn, also keeping excess flour deposited on the cooking surface from burning, thus generating smoke and making it necessary to clean the surface more often.


THE SHAPE: When you buy a pizza peel, the shape and size also matter. The shape can be either rectangular or round. The rectangular pizza peel has a larger contact surface with the dough, making it easy to load. Whereas the round peel allows you to fit the pizzas up close to those already in the oven, since the lack of corners makes them easier to move around when the oven is “crowded”. On the other hand, there is a more limited point of contact while loading which requires “training” before becoming familiar with them.


THE SIZES: The chosen sizes of the pizza peel head and lengths of the handle make them practical and ergonomic during work. Normally the former is chosen based on the size of the pizza you are making, while the length of the handle depends on the depth of the oven: if the handle is too short, you would be excessively exposed to the heat of the oven, whereas if it is too long, it would be hard to maneuver in the restricted working spaces. Gi.Metal boasts of a wide range of sizes, for all your needs, as well as innovations, such as the sliding insulation on the handle of the small peels, which perfectly protect your hands from the heat.

Discover more about Gi.Metal pizza tools visiting the official e-shop, and up your pizza game!




Credits: Matteo Fiorentini

Born in 1989, Matteo Metullio knew by the age of 12 that he wanted a career in the kitchen, so he enrolled in the hotel management and culinary school in Falcade, Italy. Upon graduation, he worked in various hotels and restaurants to gain experience. While at Alle Codole in Canale d'Agordo, he met chef Oscar Tibolla, who became more of a mentor than a boss. He was then hired by Norbert Niederkofler, working with him for four years, aside from an interlude at La Speranzina in Sirmione, Italy.

Metullio then took over at La Siriola, the Michelin-starred restaurant of Hotel Ciasa Salares. The Michelin Guide renewed the restaurant's star in 2013, making Metullio the youngest chef to receive the honour in Italy, and a national representative at CHEFS Next Generation in Berlin. In 2014, together with Davide Da Pra, he won the Emerging Chef - Northern Italy and Emerging Chef - Italy competitions. That same year, he helped organise exclusive dinners at various Intercontinental Hotels in Vietnam. In 2015 he was Chef for Trentino Alto Adige in Brussels and Amsterdam, and awarded as an Emerging Chef in 2016 by Gambero Rosso. The following year, the Gambero Rosso Guide gave La Siriola 92 points and three forks, then Gault et Millau gave it 17 points and, in November, the second Michelin star arrived.

Born in 1985, Davide De Pra took his first steps in the industry by helping out in his family's pizzeria. He studied at the hotel management and culinary school in Falcade, Italy and worked in several Michelin-starred restaurants, such as Malga Panna, and Tyrol, in Moena; osteria Le Due Spade in Trento; and Alle Codole in Canale d'Agordo, where he met Matteo Metullio. He has worked as sous chef and chef at Hotel San Pellegrino on the San Pellegrino Pass, Hotel Fanes in San Cassiano, and at the Sport Hotel in Arabba. De Pra was contacted by Metullio when he became head of the kitchen at La Siriola. Thus began their journey together, which led them to earn their first Michelin star in 2013 and their second in 2017, gaining awareness of the unique strength they had when working as a team.

This awareness translated into the desire to launch a new project together. In 2017 they met Alex Benvenuti, the first step towards what would become Harry's Trieste, becoming part of the food services of the Grand Hotel Duchi d'Aosta. In 2018, therefore, this new adventure came to life: two restaurants, two different yet complementary styles of cuisine and service can be found at Harry's Piccolo Restaurant, Harry's Bistro and Harry's Pasticceria. In the same year, Harry's Piccolo Restaurant was awarded a star in the 2019 Italian Michelin Guide.

In 2020, both Harry's and the Grand Hotel Duchi d'Aosta were acquired by Venetian entrepreneur Alfredo Rubino, who fell in love with the Square and the project and began investing in them. In January 2021, Antonello Buono joined the project as the new general manager of the Grand Hotel Duchi d'Aosta and Harry's. A few months later, the second Michelin star arrived, a first in the history of Trieste.

Harry's Piccolo

Piazza Unità d'Italia, 2

Trieste, Italy




Credits: Matteo Fiorentini

In 2021, I passed the 40-year mark, a time when it is normal to take stock of your life. Given the very challenging period we’ve all been living through in the last two years, I'd say the need is even greater. 

The wine industry, which I decided so many years ago to devote my professional life to, has held up quite substantially despite the general recession.

This confirms that the sector has transformed itself into a key asset for the entire economy of Italy, as well as an ideal bridgehead for bringing the Italian way of life to the world. Given the context, with most industries going through a recession, the fact that wine has only strengthened the position it has gained over the last 30 years of work in the field - which obviously includes commercial and marketing efforts, but mostly, as I am pleased to point out, a focus on quality - bodes well for the future.

What I appreciate most during my frequent visits to wineries is not only a marked increase in the average skill level of all the professionals involved in the sector in various capacities, but also an awareness that wine is now an essential industry for Italian productivity, a keystone that will lead to exciting new objectives.

Don't get me wrong, there's still a lot to be done. But we’re heading down the right path. 

Obviously, in the last two years, the way we’ve done things has been flipped on its head, especially for someone like me who is involved in marketing wine. We were used to working closely with owners, oenologists, agronomists and all those involved in the production process.

In fact, we have been deprived of a fundamental tool, personal contact, which has been difficult to accept because wine will never be the product of one individual.

Quite the contrary, it’s the magical manifestation of the efforts of many, who spend all day getting their hands dirty out in the countryside, in the cellar or the storeroom, not to mention the offices.

As we know, wine doesn’t wait for anyone, it has its own requirements. To make sure the show went on under these conditions, with the obvious repercussions on sales (and beyond) that we can all imagine, was a small miracle. I don't know what the future holds, but what is certain is that, paradoxically, the pandemic has been an accelerator, giving impetus to initiatives that are fundamental to the development of the industry, an indicator of a general push towards the future.

Wineries have opened online shops, invested more decisively in marketing, and positioned themselves in the market in a more mature way, also taking advantage of increased interest in the sector on the part of large-scale retailers.

In my opinion, the challenge of our movement won’t be played out so much on the level of the established giants, namely Barolo and Brunello, Chianti, and what used to be called ‘Supertuscans’, the 'picks' of the industry, which will undoubtedly uphold, if not increase, their role as international players and ambassadors of the land. The real challenge will be to resist the temptations of the market, especially with our two best-selling products, (Prosecco and Lambrusco) and focus decisively on quality.

No compromises then, and in the process we’ll carve out a leading role for our native varieties too. Historically Italy has possessed the greatest number of them, and I’m always struck by the efforts, both productive and in terms of communications, that even important wineries have dedicated to traditional varieties for years now, which in a certain sense tell us more about themselves than anyone or anything else.

Durella, Nascetta, Friulano (or Tocai), 'my' Pagadebit or Bombino Bianco, Trebbiano, Malvasia Nera, Susumaniello, Fiano, Nerello or Catarratto are more than just grapes. They’re the true standard bearers of the artisanal soul of the Italian wine movement, a soul that must be religiously preserved in order to achieve global success. 


Credits: Francesco Mion

Ernst Knam was born in 1963, a German by birth but Milanese by adoption. After spending several years in the kitchens of some of the greatest starred and prestigious restaurants around the world, he came to Italy and worked in the kitchen of Gualtiero Marchesi as Master Pastry Chef, the last step of training before starting his own business.   


In 1992, he opened the historic - and completely renovated in 2015 - pastry shop in Via Anfossi 10 in Milan, a place where creativity is a must.                                                                                

Knam’s pastry shop is characterized by its extraordinary style and uncommon pairings. His creations follow the seasonality of ingredients and his interpretations of chocolate, spices, and fruits make his shop truly unforgettable. The Master Pastry Chef Ernst Knam has always been fascinated by the world of creativity,

in so far as his creations are often the result of influences and combinations coming from design, fashion, architecture and art. Knam has planned and supervised catering services for several worldwide famous stylists during Milan’s fashion week, (among the others John Richmond and Cesare Paciotti), inspired by fabrics, colors and accessories, combining shapes and flavors.

He has also collaborated with artists and designers, such as Lorenzo Palmeri, with whom he designed “Home (is where I want to be)”, a chocolate praline dedicated to Expo 2015.

It is no coincidence that Ernst Knam was the only Pastry Chef to be nominated Expo Ambassador, enriching the international network of opinion leaders ready to convey the principles related to the central theme of the Universal Exhibition: “Feeding the Planet, Energy for Life”. 

Since 2012 Knam has also been part of Discovery Italia, becoming a well-known and beloved television personality known as “Il Re del Cioccolato - The King of Chocolate”, which is also the title of the program he starred for four editions. The new program “Il Laboratorio del Re del Cioccolato” aired in Fabruary 2021, where the sweet projects of Chef Knam became creations. Since 2012 he has also been the judge in another Real Time TV show: “Bake Off Italy”. In 2015 he starred “Che Diavolo di Pasticceria!”, where he advised and helped to renovate pastry shops all around Italy and judge in “Junior Bake Off Italy”.


Ernst Knam has received several international awards, including: first prize in the Pastry section at the Toque d’Or in Lucerne in 1988 and 1990, he was awarded third place in the Chef of the Year section at the Toque d’Or in Lucerne in 1994, and the year’s Best Pastry Chef in Italy in 2004 in Brussels. By keeping experimenting, as it is his habit, throughout food preparation, he won the Italian Championship of Panini in Rimini, the Best Of in Cancun and the jury prize at the European Championship in Lyon in 2005. He has also been proclaimed Italian Chocolate Champion 2009/2010, Italian Finger Food Champion in 2011, Ice Cream World Champion in the Ice Cream World Cup in 2012 as captain of the Italian team and Sculptor of Chocolate.


Twenty books have been written by Ernst Knam; with his wife Frau Knam he written the last one “Knam&Knam. Con noi tutti possono diventare pasticceri” published by Solferino in November 2020.

Ernst Knam

Via Augusto Anfossi, 10

Milano (MI), Italy




Matilde Vicenzi offers a special range of tins to celebrate international festivities. Each is a precious case full of Vicenzi’s specialties, ready to be shared.

These are the new proposals for 2022:


Happy Easter Sleeve

The sleeve is designed for Easter, to be applied on Vicenzi's tins, and is removable.

Eid Mubarak tin 375g

Matilde Vicenzi celebrates the most important Islamic holidays with a special dedicate tin.

An assortment of four different fine crispy and delicate bite size puff pastry cookies to enjoy at home or as the ideal gift, expression of Matilde Vicenzi’s traditional experience and quality pastry making.

The tin contains:

  • Puff pastry filled with delicate milk cream
  • Puff pastry with butter
  • Puff pastry filled with chocolate cream
  • Puff pastry filled with delicious raspberry cream

Happy Moon festival tin 907g

Matilde Vicenzi has created a specific puff pastries and cookies tin to celebrate the Mid-Autumn Festival (also called the Moon Festival), traditionally on the 15th day of the eighth month of the Chinese lunar calendar. The full moon represents the reunion of the family, and this tin is meant to be enjoyed at home or to be given as gift to surprise and delight your relatives and your loved ones.

The tin may be available with various assortments of puff pastries and cookies.


Diwali Tin 360g

The most beautiful of all Indian festivals, Diwali, is a celebration of lights triumphing over dark.

Matilde Vicenzi celebrates this important festivity with a special dedicated tin, with an assortment of fine crispy and delicate bite size puff pastry cookies in two versions, filled with delicate milk cream and with butter to enjoy at home or as the ideal gift.

The tin contains:

Puff pastry with butter

Puff pastry filled with delicate milk cream

Christmas sleeve

The sleeve is designed for Christmas, to be applied on Vicenzi's tins, and is removable.

Vicenzi S.p.A.



Credits: Francesco Mion

I’ve loved baking since I was a child; I’ve always been fascinated by the world of bread and yeast.

In 2003, after studying hotel management and working in the restaurant industry, I decided to open PIZZARIUM.

I began selling deep-dish pan pizza with large air bubbles, made from high-quality ingredients (stone-ground flour, sauce from tomatoes grown by small farmers, mozzarella and other types of cheese from free-range animals) in a city where the traditional pan pizza, the one everyone wanted, had a thin, crisp crust.

In a short time, I was embraced by critics and customers alike, which led me to become famous outside of Italy.

In 2012, I opened my own bakery, focusing on research and experimentation.

In 2016, I opened a third shop, a counter inside the Mercato Centrale of Rome's main train station.

In 2017, I decided to take the big ‘leap’ and bring my pizza to the United States by opening my first shop in Chicago. It was so successful that within a few months I decided to open a second shop, also in Chicago. In 2019, Bonci New Orleans opened. A Bonci shop is scheduled to open in Miami in 2020.

Since 2009, I’ve been a regular participant on "Prova del Cuoco", a show which airs every day on Rai1, and my first television programme as a star, "Pizza Hero" came out in 2018. It was a hit, with 1 million viewers.

Bonci Pizzarium

Via della Meloria, 43

Roma, Italy