Born in Reggio Emilia on July 18, 1970, he grew up surrounded by the aromas and flavors of the Emilian land. At the Hotel Management Institute in Salsomaggiore, he learned that cooking is technique, yes—but above all, it is respect.
After finishing school, he went where cooking teaches both hardship and beauty: between the Romagna Riviera and the mountains of the Aosta Valley. There, in renowned restaurants, he realized that a great dish is born from hands that know how to listen to the seasons.
After returning from his time between mountains and sea, he spent four years in the kitchen of the Le Notarie restaurant in Reggio Emilia. This was a fundamental period: he returned to his homeland and refined a culinary vision that combines discipline with Emilian identity.
In 2000 came the first leap forward: he opened La Cantina di Puianello. Within just one year, both the Veronelli Guide and the Michelin Guide recognized that his vision was firmly rooted. But he found his true home in May 2006, when Ca’ Matilde was born in Rubbianino di Quattro Castella. It is here that his culinary philosophy becomes tangible: a private garden, a very short supply chain, no compromises. In 2008, a Michelin Star rewarded that courage. Then came the Green Star, because for him sustainability is not a superficial choice—it is a foundation, an identity, a value that guides his daily work in the kitchen.
In 2022, another recognition that reflects who he is: the Best Vegetable Restaurant Guide included him among the top 100 vegetable-focused restaurants in the world. Today, Ca’ Matilde ranks 77th in that same list.
March 2026 brought yet another milestone: Ca’ Matilde was included in the 360° Eat Guide, which selects the most sustainable and innovative gastronomic establishments worldwide. For Chef Andrea, cooking is an act of responsibility. Every dish is born from respect for the land that nourishes it and for the people who work it. This vision extends beyond his kitchen and becomes education, storytelling, and sharing.
Through courses and consulting, he helps other chefs rethink production processes: you can be efficient without losing humanity. You can choose zero-kilometre sourcing to give value back to the territory. You can work well while ensuring the well-being of those who work with you.
He doesn’t just teach techniques. He conveys an idea: sustainability is the most authentic flavor we can serve.
Ca’ Matilde – Rubbianino di Quattro Castella
Cooking Shows offer an immersive fine-dining experience, where the chef prepares the dish live on stage, blending technique and inspiration. Alta Langa accompanies the entire journey with elegance, culminating in the tasting, enhanced—upon request—with White Alba Truffle and exclusive gifts.
The experience includes:
- The dish prepared by the chef
- A glass of Alta Langa DOCG
- S.Bernardo water
- A 100g mini panettone by Galup
- Tartufo Regale, an exclusive handcrafted praline created by Michelin-starred chef Ugo Alciati, faithfully replicating the shape and color of the famous Alba truffle
The experience lasts approximately one and a half hours. To ensure quality and organization, menu changes are not available in case of allergies, intolerances, or specific dietary needs.
The Alba White Truffle is not included and, for those who wish, will be charged separately according to the daily quotation of the Truffle Market Exchange.
Children who wish to participate in the tasting must have a ticket. If they are present in the room without taking part in the tasting, this must be communicated via email to info@fieradeltartufo.org within 72 hours of the event, so that seating next to their parents can be arranged.
The event is simultaneously translated into English.
The ticket purchased online includes access to the World Market of the White Alba Truffle and to the MUDET – The Alba Truffle Museum.
