EVANDRO MARASCA

Since childhood, clinging onto my grandmother's apron, I began to dirty the kitchen at home preparing different dishes and recipes. After years of study, this passion led me to become a chef. I work in the most prestigious chains in the world, as "The Cavalieri Hilton" in Rome, but this is not enough. In addition to refinement, the so-call "Gourmet Cuisine" and the standardizing of globalization, I have found a different way of "making food" related to real people, local traditions and culture. I start with the wonderful world of bread and of baking: a universe of diversity that crosses through our country. I have realized that food tell stories: not only by tasting it, but to live within oneself the importance of our history and our identity. So I approach to "Slow Food", which opens the door towards a new and ancient world inhabited by producers, farmers, dairymen, brewers: true workers, with first and last name tastes.


MAURO SGROSSO

Mine is a story of passion and adventure that has led me to travel the world, always nurturing the inborn curiosity on everything that revolves around the food culture. My target has always been one: to provide an alternative to all gourmet lovers, who has been dissatisfied with the products which industrialized globalization has served. So I created “The Social Winery”, a place that has had as its mission the careful search of individuals, the know-how craftsmen, those people who have succeeded not to give up their traditions made from excellent ingredients, of time, of care and love. That is why we are “seekers of flavours” (the Troubadours): they want to choose the people and tell their true value stories. Not only of flavours, but of food culture. By telling the history of the products, the wines and, above all, the producers, I have had the pleasure to learn how to make dishes where the simplicity always respects the quality of those local products. Always trying to excite and never to disappoint.