MASSIMILIANO POGGI

This chef knows Emilia Romagna well and pays homage to his childhood land with all of his dishes, evoking childhood memories and forgotten flavours. His grandfather taught him to love good food and his apprenticeship began early, in restaurants in Rimini and, later, Paris. When he was only 21 years old he became the “cook” and entrepreneur of his first restaurant; he is still in the kitchen even today and sticks by his fans with humility, tenacity and a powerful urge to have fun.

THE KITCHEN

The sea of Romagna, fresh pasta from Emilia, the vegetables and herbs of the countryside are the main sources of inspiration behind Massimiliano Poggi’s cuisine.
Traditional dishes from Emilia-Romagna revisited with irony, creativity and technical skill.