Promoted by the Aimo e Nadia Group, the Cystic Fibrosis Research Foundation – ETS (FFC Research), and chef Alessandro Negrini, Ambassador of the Foundation, the evening—now in its fifth edition—confirmed the strong public participation and the shared commitment to a fundamental cause: supporting research into one of the most widespread and severe genetic diseases, which still lacks a definitive cure.

Since 2021, the initiative has made it possible to raise over €150,000, allocated to advanced projects in line with the Foundation’s mission, “A Cure for All,” with the aim of improving the quality and length of life of people living with cystic fibrosis.

An evening of gastronomic excellence and social commitment

Among those attending the dinner were Matteo Marzotto, President of FFC Research; Paolo Faganelli, Vice President; and Carlo Castellani, Scientific Director of the Foundation.

Special guest of the evening was FFC Research testimonial Miriam Colombo, 24 years old, Knight of the Order of the Republic, who shared with those present her life experience with cystic fibrosis and the value of therapeutic innovation.

At the opening of the evening, guests were able to take part in a private guided tour of the exhibition “Eternal and Vision. Rome and Milan, Capitals of Neoclassicism” at the Gallerie d’Italia, thanks to the collaboration with Intesa Sanpaolo.

During the evening, a message from Chef Alessandro Negrini was also shared. Although unable to attend in person, he was present through his support and closeness to the cause. In his statement, he declared:

“Cystic fibrosis is a serious genetic disease that still does not have a cure for everyone. I would like to sincerely thank Fabio, Stefania, and the entire Aimo e Nadia Group, who dedicated themselves with great commitment to this fundraising effort. Those who know me are aware of how much this cause is part of my life: I believe that today my brother would be proud to see how much this project has grown. This event has become part of our soul, an occasion that reminds us how important it is to raise awareness and support those who work every day to find a cure. Doing something concrete for research is the best way to give hope to those living with cystic fibrosis.”

Lorenzo Pesci, Executive Chef of Voce, created an exclusive menu for the special evening.

The evening menu

Welcome aperitif

Charcoal wheat focaccia with cherry tomato al filo
Milanese mondeghili with lemon sauce
Tartlet with Gorgonzola and coffee powder
Parmesan bon bon

–

Served dinner

Bari-style focaccia with shellfish reduction, sour cream, and caviar
Local amberjack carpaccio with sage oil, Tabasco, and turnip greens
Gran Riserva Carnaroli risotto with Jerusalem artichoke, Tonda Gentile hazelnut, and black orange
Chocolate sformatino with salted caramel sauce and vanilla ice cream

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The seminar was attended by 10 students, five from the dining and five from the culinary program, accompanied by professors Rino Iannacci and Andrea Riva, and president Alan Vanietti. The students were involved not only in the theoretical side but also put themselves to the test through practical activities.

The day began with Stefania Moroni welcoming the boys by telling the story of Aimo e Nadia and its evolution over the years, up to contemporary times with a look at the future.

Maitre Nicola Dell’Agnolo and sommelier Alberto Piras explained the rules of a perfect mise en place and attention to the customer, emphasizing the importance of the relationship between the dining room and kitchen for a perfect gastronomic experience, with notes on the wine list and pairings.

Finally, Chef Alessandro Negrini and sous chef Alessandro Pinton in the Theatrum dei Sapori, made people discover the Territories Project through an immersive experience of flavors, smells, pairings and cooking. An interactive and educational journey at the table, dish after dish tasted the true essence “Aimo and Nadia Milano.”

The goal is to teach young people to turn this experience into values to cherish for their own career path. Training young people is an investment in the future of Italian cuisine and society, the group will continue with seminars aimed at students of Hotelier Institutes in the fall, with new dates and new schools.

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“DUCO is discovery. DUCO is immersion. It was born from a passion for cultural exploration and understanding of this magnificent country: Italy” This is the payoff of the 2024 event. The theme “Around Italy” evoked DUCO’s deep roots, exalting the craftsmanship and culinary authenticity that characterize the Bel Paese.

Alongside DUCO in the realization of the event was the “Aimo e Nadia Milano” group, which for years has embodied the themes of Italian craftsmanship, quality and sustainability; as well as being one of the gastronomic signatures that has represented Italian cuisine of excellence for more than 60 years.

Chefs Alessandro Negrini and Fabio Pisani, along with other star chefs such as Chef Raffaele Lenzi of Il Sereno, Chef Claudio Sadler of Casa Baglioni Milan, and Chef Antonio Guida of Mandarin Oriental Milan created the gastronomic proposal for the star-studded opening dinner of DUCO at Rubattino56 along with the launch of the highly anticipated Dolce Vita Train.

Wines were provided by Belle Vite to introduce four of Tuscany’s most esteemed wine producers, Fattoria Le Pupille, Petrolo, Tolaini and Tua Rita.

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On March 20, 2024, the First Edition of the Aimo and Nadia Award for Young People was held at the Molfetta Hotelier Institute in Puglia, Italy, an opportunity for shared and extraordinary growth for emerging young talent. The Aimo and Nadia Group has always believed in the education of young people, and this award is a tangible demonstration of that commitment.

Alessandro Negrini and Fabio Pisani with Stefania Moroni today represent the Group, a company with more than 90 employees, about 70 percent of whom are under 35. The Aimo and Nadia Youth Prize represents a significant opportunity for the personal and professional growth of young people studying in Hotelier Institutes.

The theme of the first 2024 edition of the Aimo and Nadia Prize for Young People is:

“PUGLIA, A TERRITORY TO BE TOLD.”
Sustainability and food education, the foundations for tomorrow’s protagonists.

The Prize consists of a team challenge aimed at 4th and 5th grade students, the future chefs and dining professionals. Up for grabs are: A six-month training period, including room and board and monthly reimbursement, followed by six months of employment with the company.

– 1st Runners-up (dining and cooking) at Luogo di Aimo e Nadia

– 2nd Runners-up (dining and cooking) at Voce di Aimo e Nadia

– 3rd Runners-up (dining and cooking) at Aimo and Nadia’s bistRo.

At the end of the year, there is also an advanced training course for the top finishers, at ALMA – International School of Italian Cuisine- in Colorno, based on personal aptitudes and predispositions.
The opportunity to obtain further training is an investment in one’s future employment. Moreover, recognition through an award is synonymous with motivation to pursue one’s dreams and ambitions.

The day of March 20 began with the meeting of the jury, composed of professionals from the sector such as, the CEO of the “Aimo and Nadia Milano” Group Stefania Moroni, chef Fabio Pisani, ALMA lecturer Antonella Ricci, sommelier Giuseppe Cupertino and journalist Barbara Politi, who evaluated the participants’ proposals and awarded the most deserving teams.

Following the jury meeting, the teams formed by young future professionals presented their menus and wine pairings, showing their skills and demonstrating all the work and commitment to be among the remaining 6 teams.

At the end of all participating teams and following the evaluations, the jury met again to declare the winners.

“THE FINAL STANDINGS”

1st Ranked

Mastrotaro Davide 5th year (Kitchen) – Losito Erika 5th year (Room)

(Help) Ciciriello Salvatore 4th year (Kitchen) – Sebastiani Marco 4th year (Room)

Proposed Menu:

ANTIPASTO – The Apulian coast Gallipoli shrimp praline, salpa fish tartare with grapefruit sauce and dried figs

FIRST course – A dish plus stories Pasta stuffed with turnip tops, gravina ball fondue and green bagnetto

Wine pairing: AKA CHERME’ SPUMANTE ROSE’ LE “ROTAIE” SUSSUMANIELLO ROSE’

The idea: From the research and collaboration between the kitchen and the dining room come our pairings, which are closely linked to our territory and follow the seasonality of the products, the quality of the raw material and the right processing steps that are innovative but at the same time traditional

2nd Runners-up

Valente Sergio 5th year (Kitchen) – Cilli Grazia 5th year (Room)

(Help) Cirillo Sergio 4th year (Kitchen) – Amorese Graziana 4th year (Room)

Proposed Menu:

APERITIF: Bruschetta of Altamura bread

ENTREÉ: Polignano carrot flan FIRST course Risotto with turnip greens

WINE PAIRING: CALAFURA TOMARESCA IGT TALO’ SAN MARAZANO IGP

3rd Runners-up

Camporeale Francesco 5th year (Kitchen) – Losito Francesco 5th year (Room)

(Help) Schisa Alessio 4th year (Kitchen) – Zafferino Davide 4th year (Room)

Proposed Menu:

ANTIPASTO: Tartare of amberjack marinated in citrus fruits

FIRST course: Orecchiette di grano arso with turnip tops and burrata cheese

WINE PAIRING: ZINZULA IGT ROSATO, MASSERIA ALTAMURA FIVE ROSES, LEONE DE CASTRIS

The Aimo and Nadia Youth Project has a long-term perspective. The next steps are to extend the list of institutions participating in the 2025 Prize by the summer, continuing to support and enhance the young talents of Italian cuisine.

A concrete future and a shared commitment: this is what the Aimo and Nadia Youth Prize represents.

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Beatrice Perin, working as a sommelier at BistRo Aimo e Nadia, has been able to create a perfect marriage between chef Sabrina Macrì’s refined dishes and a selection of wines capable of enhancing each flavor. Beyond the service, Beatrice not only chooses the wines, but experiences them as a journey through the history and culture of the territories. Her education has encompassed international experiences, including stints in Canada and Australia, where she explored different wine styles, from hipsterism to macerated and natural wines.

Working with Alberto Piras, sommelier at Il Luogo di Aimo e Nadia, Beatrice honed her taste and ability to select wines that are both clean and distinctive, avoiding ephemeral fads. Her professional growth is an example of how research and collaboration can generate significant evolution in the field of wine.

At BistRo Aimo e Nadia, Beatrice shares her passion and knowledge with customers, guiding them on a sensory journey that enriches the dining experience. Each wine chosen by her is a story, a narrative that is harmoniously interwoven with the dishes served, creating a unique gastronomic experience.

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The Biography

Originally from Borgo Val di Taro in the province of Parma, Sabrina Macrì has always nurtured a great passion for cooking. This love led her to attend the Istituto Alberghiero in Salsomaggiore Terme and then the prestigious ALMA School of Haute Cuisine in Colorno. Her career took off when she joined the kitchens of Quadri in Venice, where, after an internship, she was hired as head of first courses. His predilection for this section of the kitchen soon became a distinctive signature of his style.

After Venice, Sabrina moved to Madonna di Campiglio, working for two years with chef Giovanni D’Alitta. However, the lure of Milan was strong and brought her to the Lombard capital, where she began to gather experience in the city’s most renowned kitchens, including Il Luogo di Aimo e Nadia. Here, chefs Negrini and Pisani immediately recognized her talent, getting her to participate in the VOICE project in La Scala Square. This experience proves crucial to her professional growth, eventually leading her to become head chef of the firsts at Aimo and Nadia’s Place.

After four intense years, Sabrina decided to take a break from the hectic pace of cooking. However, this hiatus is short-lived: she is soon contacted again by chefs Negrini and Pisani, who offer her the leadership of BistRo Aimo and Nadia. Sabrina accepts, bringing to her new position all her talent and passion for cooking, confirming herself as one of the most promising figures on the Milanese culinary scene.

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Here are the Maestros at the Olmo. Star chefs in the classroom

Fabio Pisani and Alessandro Negrini’s lesson at the Cornaredo Hotelier “Cooking takes time, you have to get back into the game without ever giving up”.

by Roberta Rampini

“Cooking takes time and patience, rigour and discipline, you have to get involved again and again, without ever giving up. You have to get to know the territories, producers and products, the history and traditions of Italian cuisine’. Friends and colleagues, one born in Valtellina and the other in Apulia, Alessandro Negrini and Fabio Pisani, chefs of the Milanese restaurant ‘Il luogo di Aimo e Nadia’, one Michelin star, met yesterday morning with the students of the first classes of the Olmo di Cornaredo High School of Food and Wine and Hospitality. A lesson in two voices that is part of the ‘Maestro all’Olmo’ project devised by chef Davide Oldani, mentor of the school, owner of the D’O two Michelin Star restaurant and Michelin Green Star for sustainability. For years the institute has been bringing great chefs into the classroom, who become ‘masters’ for a day and tell their story. Headmaster Luca Azzollini and teaching coordinator Titta Settembrale welcomed them. “We met in 2003 at the ‘Dal Pescatore’ restaurant in Canneto sull’Oglio and started working together. In 2005 we returned to the ‘Luogo di Aimo e Nadia’ and started an ambitious project together with Stefania Moroni, Aimo and Nadia’s daughter,’ the chefs tell us . And it is precisely from their experience that they have drawn some advice for young people who are studying to become chefs or who will be in charge of the dining room.

“To the speed of social media, to which you and society have become accustomed, you have to contrast the slowness of cooking. You have to travel and gain experience even abroad, but never forget your roots,’ explains Chef Pisani. Like Chef Oldani, they too believe in and bet on the future generations and have set up the Aimo and Nadia award to promote young people, ‘this year we are starting with a hotel management school from Puglia, but it would be nice to bring it to your school too,’ they conclude.

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“We are very proud to be the first group of companies in high-end Catering and Cafeteria in Italy to obtain Gender Equality Certifications. We have achieved this important result early and as a pioneer in the Catering and Cafeteria industry in Italy, and this further reinforces our commitment to a culture that embraces equity, inclusiveness and respect by taking concrete measures such as innovative methods of eliminating bias in staff selection, having no gender pay gap, implementing parental leave policies and promoting more women in leadership positions, along with public awareness programs that we are committed to supporting for cultural change in the Catering industry” – these are the words of our CEO, Stefania Moroni.

“The certification, the first of its kind for a group of high-end Catering and Cafeteria companies, was awarded to the “AIMO and NADIA” Group companies by our Certification Body. Our Audit teams focused in the different areas of investigation: culture and strategy, governance, human resources processes, growth and inclusion opportunities for women, gender pay equity, parenting support, and work-life balance. Objectively, the Milanese group operates with a positive Social impact on the territory, having strongly initiated their path towards ESG Sustainability, to which Milan stands out in the National panorama” – says Angelo Freni, CEO of CERTIFICATION Milan.

The Group, with its Gender Equality Committee, has defined its Mission with reference to diversity and inclusion, with high standing policies regarding welfare and commitments to address gender issues and unconscious bias, while fostering training for the professional development of all dining and kitchen staff. “This commitment has come to fruition with these first Certifications, which we proudly present today” – concludes Stefania Moroni.

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The goal of this event was to tell the story of coffee as a litmus test of a way of making coffee, in the context of a synergic collaboration between coffee of excellence, food culture and art, to explain the evolution of this product from a fleeting occasion to a ritual one, which for the event was made with Cold Brew. “A unique moment,” says Giannandrea Dubbini, president of Diemme Torrefazione, “in which coffee becomes a driving force in the center of Milan. We are proud to be a partner of such an illustrious actor as Vòce Aimo e Nadia: two excellences at the service of quality”.

The stars of the tastings were Caffè Superiore and the specialty coffees El Salvador and Ethiopia Guji, narrated by Davide Cavaglieri, coffee trainer. Together with the croissant signed by Domenico Peragine, pastry chef at Aimo e Nadia, we tasted the 85% Arabica blend from Costa Rica, Mexico, Brazil and Ethiopia in espresso extraction, and 15% Robusta originating from India, a coffee with low acidity and medium sweetness with aromatic notes of flowers, fruits, spices and cocoa, with a fondant finish.

Another key moment is the discovery of the Nitro Tropical Cold Brew with El Salvador 100% Arabica Speciality Bourbon variety, an aromatic coffee reminiscent of winey and acidic sensations such as tropical fruit, with an anaerobic-natural processing that gives you sweet flavors of black cherry, fondant and a port wine finish. Cold Brew, Tonica and tropical fruits served together created an unusual drink. The event then closed with a light lunch designed and created by Negrini and Pisani, accompanied by Ethiopia espresso.

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Welcoming the many guests were Ambassador Emanuela D’Alessandro, and Valextra President Xavier Rougeaux.

“I am particularly proud to celebrate the excellence of Italian and Milanese heritage in France,” Rougeaux said, “and this in the prestigious, history-laden halls of the Italian Embassy.

“Tonight,” said Ambassador D’Alessandro, “we are not only celebrating a brand of our country, but one of the highest expressions of Italian and Milanese excellence in the world.

Guests were treated to cuisine from Milan’s celebrated Aimo & Nadia table with a menu created for the occasion, featuring white truffles and wines from Antinori wineries.

A surprise concert for guests, an intimate performance by Carla Bruni concluded the evening.

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