Massimo Spigaroli

Massimo Spigaroli was born in Polesine Parmense to Marcello and Enrica Micconi on April 27, 1958. Already as a child, he preferred to help Aunt Emilia (cook/icon of the place) in the kitchen, where, it is said, he lined up the anolini and tortelli like lead soldiers. He enrolled in the Salsomaggiore Hospitality School graduating with top marks and, still a teenager, presented a special dish of his own creation at the Circolo della Stampa: "The liver in Spigaroli net". Then experiences in the best 5-star hotels in Italy and abroad and participations in important gastronomic competitions such as "International Golden Chef", ranking second at the age of 17 ahead of renowned chefs.

In the meantime, he was invited by Luigi Veronelli to the presentation of his first television show and by Enza Sampò and Edoardo Raspelli for "What are you eating?", but these are just a few examples. During those years, the Parma Food Consortium was established in Parma (promotion and culture linked to the territory), Massimo was called to be part of the circle of great chefs from Parma to set up the inaugural evening.

At the age of 22, he was called to the Salsomaggiore Hotel School as a teacher and remained there for 5 years teaching cooking. He is particularly esteemed for his culture and cooking skills by Massimo Alberini, journalist, gastronome, and vice president of the Italian Cuisine Academy, who calls him to teach Parmesan cuisine at the Gritti School in Venice. He then participates in important missions abroad: Paris, Strasbourg, Madrid, Buenos Aires, Luxembourg, Vienna, Bourg en Bresse, Monaco, Sofia, Abu Dhabi. In Christmas of 1987, called by the Italian Navy, he was in the Persian Gulf on the ship Anteo (then escorting merchant ships to protect them from Iranian attacks) to prepare Christmas lunch for the military.

During the visits of the Presidents of the Republic to the City of Parma, it had the honor of preparing the gala lunch offered in honor of President Scalfaro and President Ciampi, guests at the Prefecture of Parma, obtaining in those years from the "Accademia Italiana della Cucina" the "Diploma of Excellent Cuisine". The last "Enterprise", instead, signed Spigaroli, is the collaboration carried out in winter 2007 with Prince Charles of England on his farm-estate in Wales where he was offered operational consultancy as a gastronomist and pork butcher. Ambassador activities of Italian cuisine in the world:

• Only on the occasion of the entry of Italian cold cuts into Korea.
• Montreal at the Lumiere Festival.
• Dubay as a promoter of Italian cuisine.
• Tokyo to attend training at the Actory School.
• Sidney will be participating in Italian month to provide training and organize culinary events.

Positions held to date:

• President of the Consortium of Culatello di Zibello since its inception.
• President of the Strada del Culatello di Zibello since its foundation.
• President of the Consortium of the Black Pig of Parma.
• Professional member of the French "Chaine des Rotisseurs"
• National President of the "Euro Toques" association
• Teacher at ALMA, the "International School of Italian Cuisine" and cooking school of Gambero Rosso in the locations of Rome and Naples.
• Speaker at the "Identità Golose" events by Paolo Marchi

Now follows the catering at the family restaurant "Cavallino Bianco" and since September 2009 he personally takes care of the Relais Antica Corte Pallavicina and the attached restaurant, which was immediately awarded the first Michelin star and three red forks, where he expresses his concept of "gastrofluvial" cuisine made with local products.