On Food

From Puglia to Rome, by way of the United States – Cristina Bowerman’s trajectory has been an unusual one - born in Puglia, she took a degree in law followed by lengthy experience, first in San Francisco and then in Texas. It was here that she took her first steps in the cookery world, after a second degree in Culinary Arts at the Culinary Academy in Austin. She decided to return to Italy to study gastronomy in 2004 for what was meant to be a short time, but Rome then became her second home.

Matias, who is Uruguayan, has worked in kitchens since he was 14, and four years later he started honing his skills in the kitchens of an Italian restaurant in Montevideo, from which he took off directly for Milan to give his friend and fellow Uruguayan chef Juan Lema, who was already working at the Pont de Ferr, a hand. His boundless creativity meant that it wasn’t long before Matias took up the reins in the kitchen, instituting a veritable revolution in terms of recipes, preparations and presentations.

Renato Bosco, born in Verona in 1967, entered the hospitality world at a very young age: by 14 he was already waitering and at 18 he started working in the pizza world, discovering a great interest in yeasts, flours and doughs. This then became a very real, powerful passion, one that has never left him, leading to bread and pizza, the huge discovery of sourdough in 1996, and an ongoing desire to learn, master and experiment, including pastry making.

Paolo Marchi was born in Milan on 20 March 1955; his father Rolly created the Topolino Skiing Trophy and his mother Graziella was a painter. Paolo wrote for the Italian newspaper Il Giornale from December 1979 to February 2011. In January 2004 he came up with a life-changing plan and founded Identità Golose, Italy's first fine dining and pastry-making congress, thanks also to his partnership with Claudio Ceroni, an entrepreneur in major event planning and television production.