{"id":577,"date":"2013-10-22T09:33:20","date_gmt":"2013-10-22T09:33:20","guid":{"rendered":"http:\/\/www.ecucina.eu\/site\/chi-siamo-2\/"},"modified":"2018-10-03T07:59:37","modified_gmt":"2018-10-03T07:59:37","slug":"chi-siamo","status":"publish","type":"page","link":"https:\/\/www.ecucina.eu\/site\/en\/chi-siamo\/","title":{"rendered":"Who we are"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

About Us<\/h3>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row equal_height=”yes”][vc_column width=”1\/2″][vc_custom_heading text=”Martina Cortelazzo”][vc_column_text]Responsible of \u201c\u00e8 cucina\u201d, cook , project manager and performer .
\nShe has a degree in sociology , she was a consultant at a local\u00a0 health unit where she coordinated the training of\u00a0 different professional roles in schools and municipalities (for the prevention of mental disease).
\nIn 2008 she graduated at the School of Gambero Rosso in\u00a0 Rome for cooks with chef\u00a0 Igles Corelli, also working there as an assistant in the school courses. She was an intern for the staff of Bruno Barbieri , chef at the restaurant Villa del Quar and at Al Pompiere .<\/p>\n

She deals with the organization and communication in the context of Cooking events and catering both privately and\u00a0 the companies\u2019 sites . In 2010 she organized demonstration cooking classes for Tad & dans\u00a0 and for the company Souffle Srl.
\nShe\u00a0 promoted and organized\u00a0 Cooking experiences, Cooking team building and events in the arts . She\u00a0 was selected for the international dance\u00a0 competition “Aerowaves” in 2013 with the cuisine and dance performance ” The cut tuk show.”<\/p>\n

In 2015 he published the book “Finger food vegan”, Mokalibri publisher.<\/p>\n

In January 2016 he won the “Cena di Mezzanotte” television contest, La5, episode 1, with a vegan dessert.<\/p>\n

In 2016-2017, studied at the Joya Academy, the gourmet vegetarian school, of Chef Pietro Leemann, Restaurant Joia, Milan, 1 Michelin Star.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1538553528223{background-image: url(https:\/\/www.ecucina.eu\/site\/wp-content\/uploads\/2018\/10\/martina1.jpg?id=5456) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row equal_height=”yes”][vc_column width=”1\/2″ css=”.vc_custom_1538553435924{background-image: url(https:\/\/www.ecucina.eu\/site\/wp-content\/uploads\/2018\/10\/ale-lasferza.jpg?id=5457) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_empty_space height=”400px”][\/vc_column][vc_column width=”1\/2″][vc_custom_heading text=”Alessandro Lasferza”][vc_column_text]CEO of\u00a0 \u201c\u00e8 cucina\u201d,\u00a0 decorator and craftsman, he started his career as a manager in the field of fashion. At the age of 37 years he discovered the Moroccan technique tadelakt and his own talent always cultivated in the field of decoration and design. He attended vocational schools in Italy (European Centre for Heritage Crafts, Venice), Morocco (Jamal Daddis) and France (Centre Okra).<\/p>\n

In addition to the technique of tadelakt he also learnt the techniques of marmorino or stucco work\u00a0 well represented by\u00a0 the masters of the ancient stucco schools of Venice and Mantua. He then created the Alessandro Lasferza Studio which\u00a0 works for private clients and companies in collaboration with architects and interior designers in Italy and abroad.<\/p>\n

He has fully restored and furnished \u201c\u00e8 cucina \u201cwhich houses his collection\u00a0 of Tales of Water.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

Work with us<\/h3>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row equal_height=”yes”][vc_column width=”1\/3″]

<\/a><\/div>

Chef Fabio Potenzano<\/h3><\/a>
<\/div>
Pietra miliare della scuola insieme allo chef Luca. Fabio, nativo palermitano, \u00e8 uno chef \u2018randagio\u2019 di grande competenza e di naturale simpatia .La sua cucina \u00e8 tecnica e passione, il suo metodo di insegnamento \u00e8 generoso e coinvolgente. Fa parte della Nazionale Italiana Cuochi ed e presente nel programma Detto Fatto, rai 2...venite a vederlo dal vivo!<\/div><\/div><\/div><\/div>
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<\/div>

Chef Luca Fasoli<\/h3>
<\/div>
Cuoco di \u00e8 cucina da sempre, noto per la vasta cultura culinaria ed esperienza nell\u2019insegnamento. I suoi piatti creativi ma di solida tecnica vengono da lui trafsmessi con generosit\u00e0 e pazienza. Medaglia d\u2019argento con il mitico piatto \u201cTagliolini di gallinella bicolori, due cotture, due salse\u201d nel concorso Cuoco dell\u2019anno 2014.<\/div><\/div><\/div><\/div>
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<\/div>

Giulia Cerboneschi<\/h3>
<\/div>
Miglior Pasticcere Emergente del Gambero Rosso 2016, conduce una trasmissione di pasticceria \u201cSweetgiulia\u201d sul Gambero Rosso Channel. Lavora nelle cuicine di chef del calibro di Alajmo e Perbellini, dirige la pasticceria Dolce Locanda.<\/div><\/div><\/div><\/div>
<\/div>[\/vc_column][\/vc_row][vc_row equal_height=”yes”][vc_column width=”1\/3″]
<\/div>

Giorgio Grigoli<\/h3>
<\/div>
Docente a \u00e8 cucina da sempre, Pasticcere di ventennale esperienza presso la rinomata Pasticceria Rossini, insegna da alcuni anni anche ai professionsiti ed \u00e8 noto per la sua pazienza ed efficacia nell\u2019insegnamento. Nessuno se ne va se non impugna correttamente il sac a poche o se non ha imparato a temperare il cioccolato!<\/div><\/div><\/div><\/div>
<\/div>[\/vc_column][vc_column width=”1\/3″]
<\/div>

chef Enzo Ninivaggi<\/h3>
<\/div>
Trentenne di Altamura, di lui dicono \u201c\u00e8 un trentenne che sa proporre una cucina di grande coerenza: la sua mano, il suo stile, lo riconosci di piatto in piatto, dall\u2019entr\u00e9e al dessert\u201d. Al ristorante La Veranda si \u00e8 meritato le 3 forchette Michelin nel 2014.<\/div><\/div><\/div><\/div>
<\/div>[\/vc_column][vc_column width=”1\/3″]
<\/div>

Katsuya Tatsumoto<\/h3>
<\/div>
Docente dei corsi di cucica giapppnese di \u00e8 cucina, \u00e8 stato cuoco nella marina militare giapponese, ha alvorato al sushi bar interno al mercato ittico di Osaka e in diversi ristoranti giapponesi. Si trasferisce in Europa, dove lavora come cuoco prima in Spagna e poi in Italia. Nel 2001 fonda l\u2019 Associazione Culturale Tozai, che si occupa dello scambio culturale tra Italia e Giappone, ma soprattutto di presentare l\u2019arte culinaria giapponese. Nel 2012 apre una nuova attivit\u00e0, \u201cSushi Life Tozai\u201d, dedicata a corsi, catering e vendita di prodotti riguardanti il mondo del sushi.<\/div><\/div><\/div><\/div>
<\/div>[\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

Roberto Abbadati<\/strong>, chef e docente<\/p>\n

Renato Bosco<\/strong>, patron Sapor\u00e8 e Pizzadar\u00e8<\/p>\n

Andrea Costantini<\/strong>, executive chef<\/p>\n

Alessandro Gerbino<\/strong>, blogger gastrononomico di\u00a0Chezuppa.com<\/a><\/p>\n

Elena Mattarella,\u00a0<\/strong>assistetente ai corsi<\/p>\n

Irene H\u00f8gsberg<\/strong>, docente corsi per bambini<\/p>\n

Ilaria Pesente<\/strong>, docente corsi per bambini<\/p>\n

Giorgio Schifferegger<\/strong>, executive chef<\/p>\n

Valentina Suppi<\/strong>, docente JCA[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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