Arturo Delle Donne Professional photographer, with a refined and unique style, Delle Donne mixes his work in advertising campaigns with intense and eclectic artistic activity. In 2008, he won a prize for creative professional photography in the food category. He was described as an “author with an exceptional versatility”. He has been working with ALMA for many years providing photographic services aimed at spreading awareness about Italian food. www.arturodelledonne.com www.stillfood.com
Contemporary Cuisine by Alma Masters Edited by Luciano Tona, Arturo Delle Donne and Andrea Sinigaglia with a Conversation in the Kitchen between Gualtiero Marchesi and Massimo Montanari and 380 recipes by the 78 most renowned Italian chefs
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Euro 37,00
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Luci a no Tona A rt u ro De l l e Don n e A n dr e a Si n ig agli a
Andrea Sinigaglia Born in 1977, he has two children. During his career, he had the opportunity to meet major experts in his field and to follow them. After attending the hospitality training institute, in Salsomaggiore Terme, he obtained a degree in humanities an Philosophy at the Catholic University of Milano. He obtained a master degree in “Food Culture ” at the University Alma Mater (Bologna) and the master degree MUST (Manager of Touristic Territorial Development and Appreciation of the Cultural Heritage) at the Catholic University of Piacenza. Among his publications, it is worth highlighting “The Winemaker”. He is Professor of History and Culture of Italian Food at ALMA, where he has been executive manager since 2004, and he deals with external relations and special projects. He is also the director of the Wine Academy.
Italian Taste
Italian Taste
Luciano Tona He is responsible for the teaching at ALMA. Thanks to his technical expertise the knowledge that he acquired working in prestigious European restaurants, and his understanding of raw materials, enables him to share enthusiastically his precious heritage with students. Those who have seen him working at ALMA have certainly noticed how is rustic appearance is completed by the delicacy with which he manipulates materials and the grace with which he deals with pots and pans. He is an expert in his field, capable of preparing delicious food that highlights his creativity. His style, inspired by Gualtiero Marchesi, has been shaped by a more polymorphic cuisine, a mixture between instinct and technique, tradition and fusion influence, rigour and provocation.
Italian Taste
Contemporary cuisine by Alma Masters
Gualtiero Marchesi Born in Milan from a family of restaurant owners from Pavia, more precisely San Zenone Po. He took his first steps into the world of gastronomy, thanks to his family, but he was able to seek his own cooking style. After the war, he moved to Switzerland, where he attended the Lucern Hospitality Management School. After returning to Italy, he worked for some years at the family hotel, Hotel Mercato where he pioneered his innovative yet classical cooking. He subsequently moved to Paris to broaden his knowledge. In 1977, he opened his own restaurant in via Bonvesin de la Riva, in Milan. In 1978, he was awarded a two Michelin stars. In 1985, his restaurant, the first one in Italy, was awarded 3 Michelin stars. Other awards followed, such as Commendatore Ordine al Merito della Repubblica Italiana, Ambrogino d’Oro, and Chevalier dans l’ordre des Arts set des Lettres. He is rector of Alma, International School of Italian Cooking, based in Colorno (Parma). In May 2008, he opened the Restaurant Teatro alla Scala il Marchesino, in Milan. On his 80th birthday, on March 19, 2010, he established the Gualtiero Marchesi Foundation whose mission is the promotion of the beauty in every art, from music to painting, and from sculpture to cooking.
Massimo Montanari Italian historian and professor of Medieval History of the School of Arts and Humanities at the University of Bologna. He also teaches History of Food and he is the director of European Master “Food History and Culture”. He teaches at the University of Gastronomic Sciences at Pollenzo. He is considered one of the major international experts on the history of nutrition. He has devoted his time to the study of the Agriculture History and the Food History, two subjects which are deeply interlinked. He has focused on these two subjects with the aim of reconstructing medieval society as a whole: its economic and social structures (work, power, and property relationships) and concrete and material aspects of everyday life, cultural values and attitude. Within these areas, his works on foo history, are extremely highly regarded.