Food culture, innovation and identity for a new shared future

With over fifteen years of commitment to promoting the food and wine culture of Emilia-Romagna, CheftoChef confirms its position as a point of reference in the dialogue between catering, agriculture, craftsmanship, training and territorial identity. In a historical moment marked by profound social, climatic and economic transformations, the Association relaunches its role with renewed planning impetus and strategic vision. Thanks to constant collaboration with the Emilia-Romagna Region and other regional institutions, research bodies, chefs, producers and cultural actors, CheftoChef aims to consolidate a model of sustainable and participatory gastronomic development. The activities planned for 2025 trace a concrete path made of advanced training, technological innovation and rediscovery of local roots.

Among the new projects, the gastronomic mapping of Emilia-Romagna through the analysis with Artificial Intelligence of over 1500 historical menus . Using the Leonardo supercomputer (currently ranked fourth among the most powerful computers in the world) located in the Cineca datacenter located at the Tecnopolo in Bologna, together with Prof. Davide Cassi, professor of Physics of Matter at the University of Parma, and the association Menù Associati, the aim is to create a cultural and identity map of regional cuisine, analyzing common elements and local differences to enhance territories, products and traditions.

The collaboration between CheftoChef, Il lavoro dei contadini, Slow Food and Tempi di Recupero has given rise to the concept of " food and wine area ", a narrative and operational approach that redefines the meaning of territory starting from cultural and productive affinities, not from administrative borders. There are already two areas in the region: the Rubiconi in the Rimini/Cesena area and the Faentine in the Ravenna area, where networks are developing between restaurateurs, producers, processors, gastronomes, associations and citizens. The goal is to provide shared narrative tools to build authentic local identities, accessible to residents and visitors also through meetings and events, currently being planned, not only for those working in the sector but also for the general public.

Another project, the start of the design phase of the ITS for Scientific Gastronomers, a higher technical education path aimed at graduates, designed to bridge the gap between the academic world (for example the figure of the food technologist) and artisanal gastronomic culture (that of chefs). The goal is to train professionals capable of integrating practical and scientific skills, promoting innovation in kitchens and in the agri-food sector.

In addition to the projects, CheftoChef confirms a calendar full of events for 2025, starting with the Macfrut in Rimini from 6 to 8 May to participate in a series of meetings on food that is good for you , followed by the Wein tour in Cattolica (16-18 May). Centomani di questa terra , the party of CheftoChef members and friends, wants to consolidate its format to become a repeatable event in the region with at least 3 stages: in addition to the "classic" edition at the Antica Corte Pallavicina dei Fratelli Spigaroli in Polesine Zibello (PR), work is also underway for a first Romagna edition of the event at Villa Torlonia in San Mauro Pascoli (FC) and one in Bologna. Thanks to the widespread work of the Chef, Gourmet and Producer members present in the area, the Festemercato in the Cheftochef Cities of Gastronomy also continue: the " Anolino Festival" in Fiorenzuola d'Arda (PC) from 2 to 4 May ; the festival dedicated to “Water, Flours and Fermented Wines” in Borgonovo Val Tidone (PC) “ Fermento in Val Tidone” scheduled for June 2 ; also in June in Bomporto (MO) Rosso Rubino , the exhibition for the promotion of Lambrusco di Sorbara, while the cooked cured meats market festival in Russi (RA) is being planned. Work is also underway to start a new market festival in Roncofreddo and Valli del Rubicone dedicated to Romagna cheeses .

Furthermore, the publishing activity continues. After the success of the volume “La Romagna dei Ristoranti: storie di menu” by gourmet members Maurizio Campiverdi and Franco Chiarini (Edizioni Moderna – Ravenna, 2024, for Menù Associati), this new year will see the creation of a “twin” volume obviously dedicated to Emilia.

In 2025, the memorandum of understanding between CheftoChef and the Emilia-Romagna Region will be renewed, confirming the commitment to joint projects related to agriculture, training, tourism and promotion of the territory, because the value of the Association lies in its ability to produce lasting gastronomic culture, a key element for the competitiveness and identity of local communities.

In closing, CheftoChef President Max Poggi launched an appeal to the world of catering and gastronomic craftsmanship to involve new energies, young talents and territories that are still under-represented: « The future of the association passes through the construction of a lively, dynamic community, open to experimentation and rooted in the values of sharing and quality ».

CheftoChef emiliaromagnacuochi is the association that brings together the most renowned chefs and patrons, the best producers and suppliers of agri-food products and the reference gourmets of Emilia-Romagna. The President is Massimiliano “Max” Poggi, the vice Presidents are Massimo Bottura and Isa Mazzocchi. The Honorary Presidents are Igles Corelli and Massimo Spigaroli.