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Portrait Dominique Dresel - IGEHO

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1. Tesi: Dear Dominique, you are the show director of the culinary trade show IGEHO in Basel / Switzerland. Can you tell me more about your daily business and what it means to run a trade show?

Dominique: My work days vary quite greatly – every day is different and lots of things happen spontaneously throughout the week. But of course this is what I enjoy about my job. Directing the culinary trade show Igeho gives me a lot of opportunities to connect with different people from various sectors. Working with our customers and trying to fulfil their every wish, setting up profitable co-creations with our partners and leading my team belong to my main daily activities. I am proud to be able to run such a meaningful a trade show and am very thankful for my team supporting me and the exhibition with all their know-how.

Portrait Elisabetta Rogai


Have you ever thought it possible paintings could grow old? We would like to introduce you Tuscan's artist Elisabetta Rogai, the inventor of 'EnoArt', a painting technique which uses wine instead of more traditional colour pigments, allowing paintings to literally age over time. The EnoArt project started in the autumn of 2010 in Florence, Italy, when Italian painter, Elisabetta, randomly discovered a way she could paint using red wine to create her beautiful work.

Portrait Eva Sinosini

Eva Sinosini

Today, it is easy to meet her at food and wine festivals in Florence and around the world, often invited as a food and wine writer, or as a judge or facilitator in cooking shows. Yet Eva Sinosini, co-founder of the brand 'Excellent Gusto' is also often found delivering speeches at universities, educating students of the intricacies of food and wine branding, and the internationalisation of the 'Made in Italy' culinary movement.
After graduating in Economics and Management of Food and Wine Tourism in Florence, Eva earned her MBA at the University of Sydney Business School and began working in marketing for multinationals such as General Electric and Novartis.

Portrait Michela Botasso

Michela Bottasso

French? Nah. From crêpes to orange duck, to onion soup, some of the dishes traditionally believed to originate in France, actually originate in Italy, and more precisely, in Tuscany. Chef Michela Bottasso – at the Tenuta di Artimino in Carmignano – has studied the history of these dishes. Piedmontese by origin, Michela has been working for years at the 'Biagio Pignatta', a restaurant in a former hunting reserve of the Medici dynasty. And Michela has been enthusiastic about the cuisine of the Grand Duke of Tuscany since 2007.

Portrait Sandy Swanton

Photographer and writer, traveller and lover of good food: that's the Australian blogger Sandy Swanton. Specializing in Graphic Design in Sydney, Sandy has spent more than 25 years developing a strong portfolio career in visual and written communications in eastern Australia and western Canada, working successfully across the private, non-profit and government sectors, winning international awards in the last two sectors for her part in successful teams delivering top results in Canada and Australia.

Portrait Filippo Saporito

Filippo saporito 2

Every night Chef Filippo Saporito – the latest Michelin star to appear in the sky above Florence – sees plenty of stars, simply by looking at the heavens above Florence.
The spectacular Terrazza Bardini – home of the first 'Legend of the Friars' – became his two years ago when he moved to the ancient city from Chianti.
That he now finds one more printed on his uniform after the French guide rewarded his style of cooking, mastery of raw material, elegant but never stuffy atmosphere and attentive care of the dining area, is a true delight to him.

Portrait Marco Gemelli

marco gemelli bn

Journalist, food blogger, gourmet, judge, and event's organizer: Marco Gemelli is one of the most versatile characters in Tuscany's food and wine landscape.
Born in southern Italy in 1978, he has called Tuscany 'home' for more than 20 years.
A professional Italian journalist since 2007, his career has transformed from traditional paths to freelance, working in both Italian and English.

Portrait Daniele Ceccatelli

FB IMG 1494336103002

There is a new generation of pizza chefs flying the flag higher than most, not only in Napoli, but also outside the geographic boundaries of the area where pizza was born. Such an example is found in Florence, Tuscany, where during the last 3 years, the most beloved of Italian cuisine has seen a remarkable increase in quality, with local pizza chefs competing with colleagues born in the shadow of the Vesuvius.
Florentine born and raised, Daniele Ceccatelli, now 29, is one of these 'experimental' gourmet pizzaioli. Daniele – art name 'Daniele W Cecca' – first put his hands in the dough when he was 13, while at a large pizzeria at the gates of Florence.

Portrait Cecchi Family


Family connection and values, love of the land and her history, the sustainability of the areas, along with seeking opportunities for innovation underpin the work of the Cecchi family, and have done so throughout the past century and more. And there is no sign of them slowing down
Next year the Cecchi family will celebrate 125 years of activity. Based in one of the most famous areas of Tuscany, today the historic Chianti Classico company managed by brothers Cesare and Andrea Cecchi, sees about half their production of 7.5 million bottles, sent to 50 foreign markets. The fourth-generation brothers oversee an organization spanning Tuscany and nearby Umbria.

Interview Chef Valeria Piccini


"I was born into a family of farmers where everything is consumed, and that's where I learned not to waste anything. Without vegetables from my garden, at least half of Caino's menu would not exist," says Chef Valeria Piccini.

As a woman brought up in a kitchen in Maremma, she knows that it is important not to waste anything, coming from a sacred respect due to the raw materials. Even now that this respect has earned her two Michelin stars and international recognition, the philosophy of Valeria Piccini has not changed.

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