Born in 1971, he says he has always wanted to be a chef and after graduating from catering college and some work experience in hotels on the coast, he was given the opportunity to work alongside Luigi Sartini, at Taverna Righi in San Marino, and Gianfranco Vissani. His training and the foundations of his work are knowledge of different cuisines, thanks also to the fact he has travelled the world to take part in events, inventing luxury treats and working with “great” brigades, thus being able to compare different realities.



Born in Bolzano, he grew up in Rimini with a grandmother from Padua and a great-grandmother from Mantua. He started cooking thanks to a work placement with Tiziano Rossetti, his first mentor, along with Silver Succi, with whom he learnt the “notes”; those basic techniques you always need in life, even away from the kitchen. He likes to describe himself as an artisan chef who creates flavours, aromas and colours, making food fun, unusual and sometimes, quite amazing.



Born in 1978, he is a roving chef, with Dutch and Sicilian-Ligurian blood coursing through his veins. Palermo, Berlin, Val Badia, Milan. One Michelin star. As he explains, “I don’t say much, but I love to listen to others and turn my memories and the memories of others into dishes”.



In the early 2000s, Lorenzo Cagnoli moved inland from the coast of Rimini to carve out a better life in the nearby hills. Stone after stone, he renovated an old ruin that had been his wife’s family home and with her, laid the foundations for their bucolic revolution. He became interested in the traditional farming of the Conca Valley and discovered the forgotten world of ancient grains about which, at the time, there was little or no mention in the media. In 2005, he set up the agricultural cooperative, Terre Solidali, with a group of local micro-producers.
Four years later, he experienced the second epiphany of his adult life: he met the artisan baker Giuliano Pediconi. The philosophy graduate and son of “piadina Romagnola” discovered an unexpected and insatiable passion for bread that led him to study techniques that fully respected the noble – and for far too long neglected – art of breadmaking. Since then, every day in his enchanting workshop that dominates the summit of Onferno, he has nurtured the starter dough that – thanks to the work of his patient hands and those of his precious Bangladeshi collaborators – allows him to prepare a type of bread that was in danger of disappearing; the kind of bread that fed the Mediterranean basin for millennia, that doesn’t simply fill stomachs, but transmits manual skills and ancestral know-how, delighting and triggering emotions.



Born in the Marche but now resident in his adoptive Romagna and a former student of Gualtiero Marchesi, over the years, Vincenzo Cammerucci has been a shining example and teacher for many of his more famous colleagues thanks to his simple, authentic and very direct nature, but mainly thanks to his expertise and know-how. He prefers the lights of his beautiful open kitchen, at his holiday farm deep in the countryside of Ravenna, to the spotlight. His restaurant, Camì, has become a benchmark for those want to eat in an informal environment with a focus on professionalism and great attention to detail.



He has 20 years’ experience at La Trattoria in Strada Casale, which became Ca’ Murani in 2013, housed in a noble, 19th-century building. In the kitchen, his vision of simplicity becomes synonymous with focus and passion. An “intelligent tradition” with particular focus on seasonality and a search for excellent quality Camì ingredients. His cuisine is solid and linked to the territory.



He says he has wanted to be a chef for as long as he can remember. His parents worked in the restaurant business and he was raised by his grandparents, soon learning the art of homemade pasta and all the secrets of cooking fish from his grandfather, a fisherman. After catering college, he worked at Locanda Solarola under Bruno Barbieri, until his long experience at Le Giare in Montiano , a restaurant which had a Michelin star. Finally, he went to work at Marè, where he focuses on conscious cuisine that combines research, quality, wellness and contamination from other cuisines.



Born in Rimini in 1973, at just 18 years of age Stefano had already worked with some of the greatest master chefs of Romagna, including Gino Angelini and Vincenzo Cammerucci. He then went to work at Taverna Righi in San Marino with Luigi Sartini and at Don Alfonso in Sant’Agata sui Due Golfi, a restaurant with 3 Michelin stars. He subsequently moved to Armani Cafe in Paris, Diana in Riccione and Carducci 76/Vicolo Santa Lucia in Cattolica, where he won a Michelin star. In July 2015, he opened his own restaurant, Nostrano by Stefano Ciotti in Pesaro, on the coast near Arnaldo Pomodoro’s Golden Sphere, which has had a Michelin star since 2017.



For the last 5 years he has been chef at Osteria dei Frati in Roncofreddo, but he began working at a very young age on the coast, which as we know, leads to chance meetings that can leave indelible marks: Giuliana Saragoni, Pier Giorgio Parini, Riccardo Agostini and Omar Casali all inspired him and he took cues from each of them. His curiosity took him into their kitchens and at times, he even managed to surprise them. His culinary creations focus on clean, simple flavours, genuineness and wholesome produce.

Di Bernardo


Born in Abruzzo in 1966, after graduating in Pescara he began working as a commis chef in several hotel kitchens in his home region. Some significant work experiences followed, with master chefs like Gino Angelini and Gualtiero Marchesi in London and with new openings for large Italian and international companies like Intercontinental Hotels, JSHotels and MetaResort. He likes to describe himself as a “manager chef” who tries to turn his creativity into practicality and service.

Di Diego

Pier Luigi

Born in 1967, after catering college and several seasons working in holiday resorts, at the age of 20 he boarded cruise ships and over the years sailed to the east and west coasts of the Americas. He then moved to Trigabolo Restaurant in Argenta, where he stayed until 1995 when he felt the need to set off around the world again. In 1998 he settled near Ferrara, more precisely in the tiny hamlet of Marrara, where he founded Il Don Giovanni Restaurant.



Drudi was born in Rimini, in the heart of the mighty and sumptuous Malatesta seignory, a region built on passion and heart-wrenching love, cradle of the rounded, complex and full-bodied flavours of the land and the fresh and delicate flavours of the sea, where he has always cultivated his love and devotion to cuisine.

He attended catering college in Serramazzoni (MO), at the same time taking his first steps in the workplace with seasonal positions; in the summer, at hotels on the coast of Romagna, the home of seaside tourism in Italy, and in the Alps near Trento in winter.

Thanks to the unyielding love and support of his family to whom he owes a lot – as he himself is keen to point out – he then went on to manage a restaurant in the heart of Modena before heading for his first work experience overseas, driven by the desire to grow and become part of business realities that were better organised from a professional point of view.

With a few friends, he opened an Italian restaurant – Vesuvio – in Bournemouth, a small working-class town in Great Britain. He followed that by working in London, initially at Connaught Luxury Hotel under Gordon Ramsay and then at Marriott Park Lane with David Ali.

For the last two years, he has been at Taverna Righi in San Marino.





Fausto Fratti is the legendary owner of Povero Diavolo Restaurant in Torriana. He has an indomitable creative spirit and works with his wife, Stefania, his indispensable right-hand woman, who directs matters. He has committed years to promoting the territory and is the creative mind behind Incipit, Spessore, Collina dei Piaceri an the Brigata del Diavolo; intelligent and captivating events that can focus the spotlight on gastronomic culture in Romagna and not only, searching in the folds of what is rarely said and rarely revealed, in order to bring to light the more hidden and less chaotic side of Rimini and the surrounding area.



Born in 1990, he spent most of his time growing up at the family restaurant, Casa Zanni. After catering college, he worked in his teacher Riccardo Agostini’s brigade at Il Piastrino Restaurant in Pennabilli for 6 years, followed by a 3-month stint at Piazza Duomo with Enrico Crippa, from whom he learnt to look for simplicity in his dishes. Extremely determined and with great willpower he is now guiding Il Povero Diavolo Restaurant towards a style of cookery he is still in the process of creating.



Born in 1983, following in his family’s footsteps he began cooking at the age of 14 whilst attending catering college in Pesaro. He first approached haute cuisine at Lo Scudiero Restaurant in Pesaro. After graduating in 2003, he flew to London for a brief spell at French restaurant Monsieur Max, before returning to Italy and working alongside Paolo Teverini and Paolo Lopriore. He then became head chef at Le Giare Restaurant in Montiano and in 2017, opened Gorini Restaurant in San Piero in Bagno with his partner, Sara.



Born in Arroyito Cordoba in Argentina, he was influenced by his Italian origins and learnt to appreciate cuisine thanks to his grandmothers. He began cookery school aged 20, learning the basic techniques he would need to tackle the job. He left Argentina to travel to America for a work placement and that is where the spark was lit. Valencia, Girona, Alba, Cesenatico, Arles and Paris are just some of the destinations that allowed him to see cookery with different eyes and to create a project like Abocar Due Cucine with Camilla.



He grew and trained straight away at La Campaza Restaurant, after considerable work experience in Trentino and he returned to the coast with the goal of bringing his new-found expertise and innovation to the venue.
His main focus is on quality ingredients and the excellent produce of our territory, with a focus on the new demands of an increasingly-aware clientele and certain of being able to ensure greater quality and attention to detail even with large numbers.



Having grown up between his family home in the countryside and his uncle’s patisserie workshop, Raffaele Liuzzi’s cookery journey began as a young child and became a tangible reality thanks to Locanda Liuzzi, the restaurant he opened in Cattolica in 2001. Fresh, top-quality ingredients and exuberant creativity are the key ingredients: dishes served in test tubes and teapots have afforded him a mention in some of the most prestigious good food guides, including the Michelin, Touring Italia, Gambero Rosso and Espresso guides.




Pier Giorgio

Piergiorgio Parini was born in Romagna in 1977. After two years working in Massimiliano Alajmo’s brigade at Le Calandre, a restaurant with 3 Michelin stars, he moved to run the kitchen at Il Povero Diavolo in Torriana in 2006 and stayed for 10 years, winning a Michelin star along the way. His work focuses on three guiding principles: quality and the search for primarily local products, the celebration of ingredients using respectful cooking methods and a play with contrasting aromas and substantial use of plant-based elements and continual innovation in terms of dish ideas and proposals. His very personal style of cooking has helped him to gain the attention of critics both in Italy and overseas.



Born in Rimini in 1966, Gian Paolo Raschi is head chef and owner of Guido Restaurant in Rimini, following in the footsteps of his mother and grandmother and before that, of his grandfather Guido, who the restaurant in Miramare is named after. An apparently gradual, but inevitable choice for someone like Gianpaolo who has always yearned to learn more about the gastronomic heritage of his family and the local area. Day after day, he satisfies his hunger for knowledge by exploring his memory and the flavours, aromas and ingredients of the territory that surrounds him: scratching below the surface to delve deep into the land and sea.



An inventive chef, he began to hone his talents working with his grandmother Andreina in 1997, at her restaurant in the Marche. He then moved to Umbria, Milan and Switzerland, before returning to Recanati, at the helm of the family restaurant.
A Michelin-starred visionary funambulist of the grill and spit, he says, “the spit and the grill are a strong tradition at my restaurant and form the basis of what I do, adding new techniques and methods, even some that have been fine-tuned by me, to discover new flavours and thus create new memories; because if we don’t generate memories, we won’t generate life”.



Born in Rimini in 1971, he lived in nearby Montefiore Conca and after graduating from catering school in 1988, he gained a lot of experience training alongside famous chefs – like Gianfranco Vissani, Marco Parizzi, Michel Magada, Bruno Barbieri, Adolf Blokbergen and Massimiliano Alajmo – in several top Italian and overseas restaurants. Today he serves his dishes at Osteria Angolo Divino in Urbino.



Fabio Rossi represents the beauty and substance of way of interpreting food that is typical of Romagna. Six years spent in the kitchen of chef Cammerucci in Brisighella were the launch pad for being included in the Acero Rosso good food guide and lead to the awarding of a Michelin star. He then decided to build some experience working overseas, mainly in Australia and Canada, before returning to Romagna with his cuisine based on creative elements that simplify a tradition built on flavours.



Luigi Sartini has been chef at Righi Restaurant since 1990 and each year, since 2008, has been awarded a Michelin star for his creations, which combine all his experience, expertise and knowledge of tradition and the territory, his love for his work and the creativity of his dishes, ingredients that are necessary in order to re-interpret cuisine every day and exalt its qualities. “My dishes must always satisfy customers. Research is key, cuisine is constantly evolving and we must always bear this in mind. However, our goal must be to see people getting up from the table feeling satisfied. Because, even if for a relatively short time, we look after them”.


Maria Grazia

The mainstay of Capanna di Eraclio, a restaurant that many hold dear to their heart, from the age of 7 she spent every summer helping her parents in the kitchen, cleaning frogs. She enrolled on a Medicine degree course, moving to Ferrara, before returning to the restaurant where, with her brother, she began making changes in both the dining room and the kitchen, with the goal of continuing to improve it. It is a restaurant that is also a home and that only serves dishes they like, focusing on the flavours of yesteryear, but using techniques that are very much of today.



Daniele Succi was born in Bologna in 1977 and graduated from catering college in Rimini. While studying and after graduating, he worked for several local restaurants and hotels. His training took him to Halkin Restaurant in London, Joja in Milan, Lido di Cesenatico and Shoêneck in Bolzano. In 2003, he joined Francescana in Modena, working alongside the very charismatic Massimo Bottura, before moving to Acero Rosso in Rimini. In 2010, he found his perfect life-work balance at the luxury i-SUITE Hotel in Rimini.



The passion for reinventing traditional local dishes in a more personal and artistic key has accompanied Silver Succi in his meticulous search for harmony in flavours and ingredients, which he began by honing his talent with years of study and experience gained alongside master chefs like Gualtiero Marchesi and Gino Angelini. However, for Silver it was essential to know and “feel” the culinary traditions in the history of the territory, as it is to always keep up-to-date on the latest cooking methods.



Paolo Teverini lives and works in Bagno di Romagna where he runs the restaurant that bears his name. It is a modern venue, but one that harks back to ancient times, thanks also to the discreet and cosy context that houses it. Far from prying eyes, of the media at least, but close to flavour; this is the motto that best describes a highly-experienced chef who challenges the palate, without ever losing sight of wholesomeness and focusing on calories. He has an artistic touch too; in fact, in every menu he manages to propose a gastronomic journey that is both traditional and ahead of its time.