Newsletter Explore the best restaurants Despite the fact it is tucked away in the unassuming town of Rubano and has just 10 tables Le Calandre has been a regular on World’s 50 Best list for more than a decade Massimiliano Alajmo – son of founders Erminio Alajmo and Rita Chimetto – is currently on the pass including the signature saffron risotto with parmesan and liquorice featuring the likes of rabbit with coconut puree An extensive wine list boasts some seriously high-end pours priced well below their current market value Alongside his brother Raffaele and his sister Laura Massimiliano is the third generation of the Alajmo family working in gastronomy he elaborated on his culinary education in the kitchens of leading chefs such as Alfredo Chiocchetti In 1989 he joined his father to work the restaurant floor at Le Calandre and in 1992 the restaurant earned its first Michelin star Max started work in the kitchen with his mother and by the following year Max and his brother Raf had taken over complete control of the restaurant Max Alajmo became the youngest chef to earn the coveted third star. His interests also extended to other restaurant businesses such as the Gran Caffè & Ristorante Quadri and AMO (both located in Venice) In early 2018 the Alajmo group also opened the MammaRita laboratory a major space for research and development. Follow us: Foro de Debate SL Ascanio Brozzetti was born in 1980 in Umbertide His passion for pastry emerged during his studies at the Istituto Alberghiero in Assisi he continued his training at the school of Frédéric Bau in Brescia one of the most prestigious pastry institutes in Italy Brozzetti's professional career began at the resort Le Tre Vaselle in Torgiano followed by positions at some of the world's most renowned restaurants including La Pergola at the Hotel Cavalieri in Rome under Heinz Beck and Quo Vadis in London with Marco Pierre White he joined the team at the three-Michelin-star restaurant Le Calandre in Sarmeola di Rubano He also oversaw the opening of Calandrino Tokyo in 2007 Brozzetti decided to dedicate his experience to a unique project: Pasticceria Giotto located within the Due Palazzi Prison in Padua This pastry lab is an excellent example of how culinary art can contribute to the rehabilitation of inmates produce pastries and other sweet specialties The goal is to create an environment that replicates the dynamics of a real pastry lab and prepare inmates for reintegration into the workforce Brozzetti's philosophy is based on concepts like fluidity technical precision blends with creative innovation resulting in sweets that challenge the senses and surprise clients. Brozzetti has received numerous awards and recognitions throughout his career he was named Best Pastry Chef by the Identità Golose Guide in 2021 and 2022 further cementing his reputation as one of the best pastry chefs internationally Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy NEWS|Obsession of The Day|Bollywood Wedding in Venice This is what we know about the kolossal indian wedding métissage of classic local repertoires especially from the eighteenth century and a mix of lush and exotic inserts day 2 of the opulent wedding extravaganza at Tese Arsenale very expensive- flower designers who specially came from Paris with a riot of large sized flowers ranging from nothing short of apocalyptic measures with a thousand symbolic and auspicious meanings will take place Saturday at the San Clemente Palace Hotel & Resort on the island of the same name between the Giudecca and the Lido Do not even try to find a free room in Venice for the next weekend In fact all the luxury hotels have been practically confiscated to provide hospitality to Agarwal's crowd of friends A very strict security service and a 'draconian' ban on photographers even though some indiscretion was leaked and a crew from Canale 5 has even slipped into the Scuola della Misericordia during the mounting of the scenography Vittoria Mentasti's Dead Sea takes us to a place where the sky and the sea are one A chat with Kristin Prim, the founder of The Provocateur, the site that publishes letters written expressely by leading women addressing the whole female world. Vogue.it presents you an exclusive preview of the letter written by Dresden Dolls' Amanda Palmer During the Yeezy Season 3 fashion show, Kanye West presented his new album, The Life of Pablo. Here's everything you need to know (and let's get ready to the fight with Taylor Swift) The most exclusive parties at the New York Fashion Week All the best street style spotted at New York Fashion Week From New York Fashion Week Fall Winter 2016/17 Menswear and womenswear collections will walk together and will be on sale right after the show. These are the news from Burberry but the evolution is generalized: runway shows are changing The documentary that celebrates 3.1 Phillip Lim's tenth anniversary The latest social media initiatives dedicated to the Fashion world The (Perfumes) Factory The end of the countdown to the royal wedding is now in sight and the curiosity about the future princess’s wedding gown is mounting A photographic recap of the wedding of the decade - P.zza Castello 27 - 20121 Milano cap.soc 00834980153 società con socio unico ventured into the world of gastronomy at the age of 14 initially out of boredom but soon discovered his passion for cooking he enrolled in the IAL AVIANO Hospitality School His career provided him with opportunities to work in some of Italy's most prestigious kitchens allowing him to collaborate with renowned chefs such as Gualtiero Marchesi Alajmo and Leveille encouraged Ivan to forge his own path in the culinary field Ivan gained valuable experiences working at Miramonti l'Altro in Concesio where he was awarded the prestigious "Cappello" in the Ristoranti Espresso Guide in 2015 Ivan worked at Antica Corona Reale in Cervere The birth of his daughter brought him back to Liguria where he had already settled with his wife Ivan finally found the ideal space to bring his vision to life with Impronta d'Acqua He reunited with four talented individuals with whom he had previously collaborated Impronta d'Acqua has become an established presence in the gastronomic scene thanks to the dedication and expertise of Ivan Maniago and his skilled team