Emergente Turns 20: Massimo Bottura Awards the Future of Italian Cuisine at Villa Reale in Monza
A landmark anniversary for Italian gastronomy was celebrated at the Villa Reale in Monza: 20 years of EmergenteChef, the format created by Luigi Cremona and Lorenza Vitali that has scouted over a hundred young chefs who are now multi-starred Michelin talent. The event also marked the 15th anniversary of EmergentePizza and the 10th anniversary of EmergenteSala, the only national competition dedicated exclusively to front-of-house service.
The winner of EmergenteChef 2025, Matteo Faenza from restaurant Mogano in Formello, was awarded by Massimo Bottura—three-star Michelin chef, two-time leader of The World’s 50 Best Restaurants list, and UN SDG Advocate (Global Ambassador for Sustainable Development Goals).
The finals took place across three prestigious venues: the Villa Reale in Monza, the Adriano Olivetti Hospitality Institute, and the Hotel De La Ville. Here, the various challenges in cooking, dining room service, and pizza making were judged by panels composed of industry experts, journalists, and hospitality professionals.
The Winners of Emergente 2025
- EmergenteChef: Matteo Faenza (Mogano, Formello, Lazio) claimed first place. A special mention went to Pietro Giudici (Arnolfo*, Colle Val D’Elsa, Tuscany). The "Best Bread" award was given to Sabino Calabretto (Casanova at Grotta Palazzese, Polignano a Mare, Apulia), while Alessio Currò (Il Cappero, Vulcano, Sicily) received the "Best Wine Pairing" distinction.
- EmergentePizza: Antonio Coppola (Fratelli Coppola, Milan, Lombardy) won first prize. A special mention was awarded to Antonello Scatorchia (Glamour, Rionero Del Vulture, Basilicata). The "Best Fried Item" award went to Antonio Mariniello (Pala e Mattarello, Sesto Fiorentino, Tuscany), while Gianfranco Zanfardino (Zanfa Bros, Florence, Tuscany) received the "Sustainability" award. The "Best Wine Pairing" distinction was conferred once again to Antonello Scatorchia.
- EmergenteSala: Elisa Agarinis (Agli Amici*, Godia, Friuli-Venezia Giulia) won the competition. A special mention went to Francesco Mario Passaretti (Le Cattedrali Luxury Relais, Asti, Piedmont). The "Best Bread" award was shared between Passaretti and Gabriele Bove (Pasha*, Conversano, Apulia).
Panel Discussions & Key Insights
The event featured three thematic talk sessions:
- "The World of Pizza Has Radically Changed" – Moderated by Dominga Cotarella, this session featured experts such as Ottavio Di Brizzi, Alessandro Gilmozzi, Renato Bosco, Giorgio Agugiaro, Ferdinando Del Vecchio, and Franco Pepe, who discussed the evolution of pizza from popular street food to a key player in fine dining.
- "The Future of the Dining Room" – Moderated by Lorenza Vitali, this panel explored the evolving role of front-of-house professionals, featuring insights from Renata Cumino, Simone Giorgi, Mauro Santinato, Federico Gordini, and Tany Nardi.
- "The Chef’s Role Evolution" – Moderated by Eleonora Cozzella, featuring Massimo Bottura, who advised young talent to travel as much as possible "with eyes and ears wide open to absorb and learn gastronomic cultures around the world, and then re-process them with your own creative flair."
- Antonia Klugmann shared her early days in the kitchen after leaving law school—much to her parents' regret—taking the opportunity to warmly thank Luigi Cremona for helping her land her very first fine-dining stage.
- Sara Scarsella (winner of EmergenteChef 2022) highlighted the necessity of multitasking, emphasizing that today a chef must possess broader visions in entrepreneurship and communication beyond just cooking well.
- Paolo Vizzari, insightful, witty, and engaging as always, advised young chefs to find a mentor chef to draw inspiration from, just as children look up to superheroes.
The event concluded with a celebratory toast and a cake crafted by the students of the In-Presa cooperative from Carate Brianza—a fitting end to an event that looks to the future by championing training, merit, and passion among young talents in Italian hospitality.
