This article is also available in: Italian
Marcello Ferrarini is the modern icon Chef eclectic, original and innovative. Son of art, deliberately decided to undertake a process different, first graduating from the Art Institute, then a degree in Psychology. Then, in the early 2000s, the return to origins. His undeniable DNA and a diagnosis of celiac disease become necessary triggers to start in the culinary field, a new extraordinary journey, beginning in this world as a cook at home for banqueting and catering.
TRAINING AND EXPERIENCE
Trained with honors from the Italian Cooking School, completing his studies he joined the faculty of the same school taking care of Courses and Seminars gluten-free cooking. In the catering area, his first great teacher and mentor, was undoubtedly the Chef Davide Berchiatti, a former pupil of the famous Chef Nicola Michieletto, pioneer of natural and vegetarian cuisine in Italy. His penultimate task, however, alongside the Chef Marco Grotti ZENZERO BISTRO Bologna, local winner of the “BRAVO BIO”, the official national recognition for the best restaurants in the organic sector. Recently he has worked on the relaunch, as Executive Chef Consultant, the renewed Romeo Restaurant Modena for which he designed new creative dishes, inspired by a collection cooking healthy, gluten-free and partly vegetarian and vegan. Marcello Ferrarini, with innate passion, professional competence and strong aesthetic sense stood out, in a short time, for having explored and developed recipes for celiac original and imaginative, exclusive dishes, gluten-free, so as to establish his own style, like new Reference to the national cuisine gluten free run of the first TV program theme “GLUTEN FREE, WITH GUSTO” aired on Gambero Rosso Channel – SKY channel 412. Currently involved in professional collaborations for major brands such as “DE ‘LONGHI-KENWOOD”“KITCHENAID”, “CUSINART”, “BALLARINI” e “RISOLI’”, consulting for companies in the industry as “TENNENT’S”, BIALIMENTA-FARABELLA“, “SARCHIO”, “VIAZZO RISO DI PASTA”, “ACETAIA DUE VITTORIE” e “PEDON“, Teaching and Training for prestigious Cooking schools Professional-Amateur and AIC Regional cooking show at fairs and events, in addition to writing editorials and thematic recipes for magazines, including FREE-RCS, CELIACHIA OGGI, GAMBERO ROSSO MAGAZINE e IL CUOCO rivista ufficiale della F.I.C. – Federazione Italiana Cuochi. It dedicates to the creation of installations and conceptual art works of food design, presented at exhibitions and events, to offer perspectives different interpretations regarding gastronomy gluten free, organic, vegan, km 0 and protection of “Made in Italy”.
A CHEF IN A BOOK
Soon to be released his first book “TUTTA UN’ALTRA PASTA – My Life as a chef celiac, my cooking gluten-free”, published by Mondadori, a novel in which he tells his story of the celiac and his personal experience as a chef, through fifty gluten-free recipes that have strongly characterized.