The Modena Culinary Team
 MAURIZIO GUIDOTTI born to Sant'Agata Bolognese in the 1963, diploma recipient in the 1979 by I'I.P.A. of Carpi (Mo). Working experiences in known Italian Hotel. Currently chef advisor for the restaurant "S. Maria fuori dalle Mura" of Nonantola. Share to national and international contests: "The Asparagus of gold" of Altedo in the 1995 1° classified; Tirreno CT 1997 contest to squares medal of gold; Intergastra 1998 of Stoccarda; Carrara Mass national flat contest from sideboard 1998, medal of gold; Contest City of Alassio Menu tasting 1998, medal of gold; Elmepe Grass "In kitchen" 1996, medal of silver, Ikka 1999 Salisburgo, two medals of silver. |
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 GABRIELLA COSTI born to Sassuolo in the 1964. She frequent the Alberghiera School of Serramazzoni and she specialize frequenting varieties courses from kitchen creative by Hight Istitute of arts culinary I'Etoile and other organized to the F.I.C. She has achieved the maturity of commercial expert. Currently she manages the restaurant AL CIOCCO of ownership in province of Modena with the family. Share to: Elmepe Grass "In kitchen" 1996 contest to squares medal of silver; Tirreno CT 1997 dishes from exposure competed squares medal of gold; Culinary World Cup, Luxemburg medal of bronze, Ikka 1999 Salisburgo medal of silver. |
 MASSIMILIANO TELLOLI born to Modena in the 1967. He has frequented the C.F.P. Alberghiera of Carpi (Mo) and other organized from the F.I.C. Varied working experiences in known hotels and regional clubs. Currently partner and chef from kitchen to inn "Stalemate of the tomato" of Modena. Share to: Elmepe Grass "In kitchen" 1996, medal of silver; Intergastra 1998 of Stoccarda; Competed City of Alassio, medal of silver, Ikka 1999 Salisburgo, medal of silver. |
 GIOVANNI MARTINI is a pastry cook professional, born to Modena in the 1970 where alive, and work in the same confectionery. Evoluzionarist of nature has, in the last years and with success, wide his interest to confectionery and chocolate. For a long time devoted to the rediscovery and to the study between ancient tastes and art in modern form, that allows him of set from now on to a world all from disovering. Ikka 1999 Salisburgo, medal of gold. |
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Some photos about culinary realizations |