{"id":19441,"date":"2025-05-11T23:03:57","date_gmt":"2025-05-11T21:03:57","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/matteo-faenza-emergentechef2025\/"},"modified":"2025-05-12T14:37:56","modified_gmt":"2025-05-12T12:37:56","slug":"matteo-faenza-emergentechef2025","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/matteo-faenza-emergentechef2025\/","title":{"rendered":"MATTEO FAENZA VINCITORE DI EMERGENTE CHEF 2025 CON LA SUA RICETTA &#8220;BRANZINO AQUANARIA BASCO&#8221;"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il giovane <strong>Matteo Faenza<\/strong> \u00e8 il <strong>vincitore del prestigioso concorso di cucina italiano #EmergenteChef2025<\/strong> tenutosi il <strong>28 aprile a Monza.<\/strong> Matteo \u00e8 chef e comproprietario di<strong> <a href=\"https:\/\/www.moganorestaurant.it\">Mogano<\/a><a href=\"https:\/\/www.moganorestaurant.it\" target=\"_blank\" rel=\"noreferrer noopener\"> <\/a><a href=\"https:\/\/www.moganorestaurant.it\">X Ritual Lab<\/a><\/strong>, il birrificio di famiglia situato a Formello in provincia di Roma. <strong>Questa edizione di Emergente chef \u00e8 stata molto speciale, poich\u00e9 ha celebrato il 20\u00b0 anniversario della nascita del format.<\/strong> Il promotore di questo concorso \u00e8 il famoso<strong> critico gastronomico Luigi Cremona<\/strong>. Si rivolge a chef di et\u00e0 inferiore ai 30 anni e, dalla sua nascita, ha <strong>gi\u00e0 scoperto decine di stelle Michelin<\/strong>. Gli chef pi\u00f9 importanti della gastronomia italiana non sono voluti mancare alla celebrazione. \u00c8 il caso di <strong>Massimo Bottura e Antonia Klugmann<\/strong> che, oltre a partecipare alle presentazioni organizzate durante il festival,<strong> hanno consegnato alcuni dei premi<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong>  \u00e8 l<strong>&#8216;azienda pioniera di <a href=\"https:\/\/www.aquanaria.com\/it\/branzino-selvatico\/\">acquacoltura <\/a><a href=\"https:\/\/www.aquanaria.com\/it\/branzino-selvatico\/\" target=\"_blank\" rel=\"noreferrer noopener\">marina<\/a> in Spagna<\/strong>. Con <strong>oltre 50 anni di esperienza nell&#8217;allevamento marino<\/strong>, attualmente \u00e8<strong> specializzata nell&#8217;allevamento di grandi branzini<\/strong>. Gli allevamenti sono situati nelle<strong> acque fredde e ossigenate dell&#8217;Oceano Atlantico a Gran Canaria<\/strong>. Ci\u00f2 rappresenta una grande sfida tecnica, ma consente di a<strong>llevare i branzini in un habitat ideale per ottenere qualit\u00e0 gastronomiche eccezionali<\/strong>. Gli <strong>chef pi\u00f9 rinomati della Spagna<\/strong>, come <strong>Hermanos Torres (Cocina Hermanos Torres***<\/strong>),<strong> Juanlu Fern\u00e1ndez (L\u00fa, Cocina y Alma**) o Mar\u00eda Jos\u00e9 Mart\u00ednez (Lienzo*)<\/strong>, conoscono gi\u00e0 i vantaggi di lavorare con un marchio come <strong>Aquanaria<\/strong> e per questo lo scelgono per i loro ristoranti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">EMERGENTE CHEF CELEBRA I SUOI 20 ANNI<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La <strong>finale di #EmergenteChef2025<\/strong> si \u00e8 svolta il 28 a Monza. Questa edizione \u00e8 stata molto speciale perch\u00e9 il famoso concorso, che nel corso della sua storia <strong>ha visto emergere grandi chef stellati, ha celebrato il suo 20\u00b0 anniversario<\/strong>. La giornata si \u00e8 svolta in <strong>due location<\/strong>: l&#8217;<strong>Istituto Professionale Olivetti<\/strong>, dove si \u00e8 svolto il concorso, e <strong>La Villa Reale di Monza<\/strong>, dove si \u00e8 tenuta la successiva festa e premiazione. Presso l&#8217;Istituto Olivetti, <strong>gli otto finalisti<\/strong> del concorso hanno presentato le loro proposte a una <strong>giuria composta da chef e professionisti del settore gastronomico italiano<\/strong>. Era presente anche un&#8217;<strong>area espositiva dove i partner del concorso hanno potuto presentare i loro prodotti<\/strong> e fare networking con i partecipanti e gli chef partecipanti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19421\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5495-Grande-768x1024.jpeg\" alt=\"\" class=\"wp-image-19421\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5495-Grande-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5495-Grande-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"1024\" data-id=\"19416\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_93EA2C80F2E3-1-769x1024.jpeg\" alt=\"\" class=\"wp-image-19416\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_93EA2C80F2E3-1-769x1024.jpeg 769w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_93EA2C80F2E3-1-480x639.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 769px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19426\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5613-Grande-1-768x1024.jpeg\" alt=\"\" class=\"wp-image-19426\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5613-Grande-1-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5613-Grande-1-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La <strong>sede scelta per la festa<\/strong>, <strong>La Villa Reale di Monza<\/strong>, \u00e8 uno straordinario gioiello architettonico di stile neoclassico con bellissimi saloni, dove si \u00e8 svolta la celebrazione, e che \u00e8 circondato da un giardino all&#8217;inglese. <strong>Diverse presentazioni<\/strong> sono state <strong>tenute da<\/strong> chef pluripremiati, come <strong>Massimo Bottura o i vincitori delle passate edizioni di Emergente Chef Antonia Klugmann e Sara Scarsella,<\/strong> e da altre figure influenti del panorama gastronomico italiano. Una serata ricca di insegnamenti in cui si \u00e8 discusso molto sul <strong>futuro della gastronomia<\/strong>. Il <strong>momento pi\u00f9 atteso ed emozionante<\/strong> \u00e8 stato l&#8217;<strong>annuncio del vincitore del concorso<\/strong>. La celebrazione si \u00e8 conclusa con un brindisi e il taglio della torta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19346\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5674-Grande-768x1024.jpeg\" alt=\"\" class=\"wp-image-19346\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5674-Grande-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5674-Grande-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19356\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5715-Grande-768x1024.jpeg\" alt=\"\" class=\"wp-image-19356\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5715-Grande-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5715-Grande-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"799\" height=\"533\" data-id=\"19351\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/54498442983_054e562af6_c.jpg\" alt=\"\" class=\"wp-image-19351\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/54498442983_054e562af6_c.jpg 799w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/54498442983_054e562af6_c-480x320.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 799px, 100vw\" \/><\/figure>\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">MATTEO FAENZA ED IL BRANZINO AQUANARIA A #EMERGENTECHEF2025<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Matteo Faenza<\/strong> \u00e8 un<strong> giovane chef italiano <\/strong>nato nel 1994 a Formello (RM), nel Lazio. Si \u00e8 formato alla scuola alberghiera di Caprarola e ha iniziato presto a fare <strong>esperienza in ristoranti rinomati come Malabar (Lima), Quique Dacosta (D\u00e9nia) e Nerua (Bilbao).<\/strong> In seguito ha completato la sua <strong>formazione presso il Basque Culinary Center, un centro di cui Aquanaria \u00e8 partner<\/strong>. <strong>Nel 2021 \u00e8 tornato in Italia e ha aperto il suo ristorante, Mogano, situato nel birrificio di famiglia Ritual Lab<\/strong>. Qui <strong>ricerca e applica l&#8217;uso della birra artigianale nell&#8217;alta cucina e d\u00e0 forma a una cucina creativa e di personalit\u00e0.<\/strong> La combinazione di ingredienti locali con <strong>tecniche apprese durante i suoi viaggi<\/strong>, come la <strong>fermentazione<\/strong>, \u00e8 una delle sue caratteristiche.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"716\" height=\"957\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/photo-output-Grande-1.jpeg\" alt=\"\" class=\"wp-image-19411\" style=\"width:426px;height:auto\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/photo-output-Grande-1.jpeg 716w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/photo-output-Grande-1-480x642.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 716px, 100vw\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per la finale di <strong>#EmergenteChef2025<\/strong>, <strong>Matteo <\/strong>ha <strong>presentato il piatto<\/strong> <strong>\u201cBranzino Aquanaria Basco\u201d.<\/strong> Un <strong>filetto di branzino su gazpacho trasparente, pomodoro ciliegino ripieno di Bloody Mary, olio di ortica, ortica glassata e crema di fagioli calaba.<\/strong> Il piatto \u00e8 stato caratterizzato da un <strong>equilibrio di sapori e da un&#8217;elegante presentazione<\/strong> con la foglia di ortica glassata e il pomodoro ciliegino. Durante la <a href=\"https:\/\/www.aquanaria.com\/it\/notizia\/emergentechef2025-roma\/\">semifinale della selezione <\/a><a href=\"https:\/\/www.aquanaria.com\/it\/notizia\/emergentechef2025-roma\/\" target=\"_blank\" rel=\"noreferrer noopener\">centro<\/a><a href=\"https:\/\/www.aquanaria.com\/it\/notizia\/emergentechef2025-roma\/\">-sud<\/a> a Roma, che<strong> \u00e8 valso a Matteo un posto in finale<\/strong>, aveva <strong>gi\u00e0 preparato un piatto con il branzino di Aquanaria: un tiradito all&#8217;italiana<\/strong>. Quello di Matteo non \u00e8 stato l&#8217;unico piatto a base di branzino di Aquanaria che si \u00e8 visto in questa finale. A<strong>nche gli altri finalisti hanno presentato proposte molto originali, la maggior parte delle quali combinavano il branzino con un ingrediente italiano come la pasta<\/strong>. L&#8217;<strong>uso integrale del branzino \u00e8 stato molto presente in tutti i piatti presentati dagli chef<\/strong>. Ad esempio, sfruttando l&#8217;<strong>alto contenuto di collagene e di grassi delle lische e della testa per preparare salse ed emulsioni<\/strong>.<strong>   <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"954\" height=\"968\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5604-Grande-1.jpeg\" alt=\"\" class=\"wp-image-19366\" style=\"width:527px;height:auto\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5604-Grande-1.jpeg 954w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5604-Grande-1-480x487.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 954px, 100vw\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19371\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5559-Grande-768x1024.jpeg\" alt=\"\" class=\"wp-image-19371\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5559-Grande-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5559-Grande-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19376\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5583-Grande-768x1024.jpeg\" alt=\"\" class=\"wp-image-19376\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5583-Grande-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5583-Grande-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19381\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5597-Grande-768x1024.jpeg\" alt=\"\" class=\"wp-image-19381\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5597-Grande-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5597-Grande-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19386\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5621-Grande-768x1024.jpeg\" alt=\"\" class=\"wp-image-19386\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5621-Grande-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5621-Grande-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19391\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5640-Grande-768x1024.jpeg\" alt=\"\" class=\"wp-image-19391\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5640-Grande-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5640-Grande-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19396\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5658-Grande-768x1024.jpeg\" alt=\"\" class=\"wp-image-19396\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5658-Grande-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5658-Grande-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5663-Grande-1024x1024.jpeg\" alt=\"\" class=\"wp-image-19401\" style=\"width:271px;height:auto\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5663-Grande-1024x1024.jpeg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5663-Grande-980x980.jpeg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/05\/IMG_5663-Grande-480x480.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">L&#8217;IMPEGNO DI AQUANARIA<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Noi di<strong> Aquanaria crediamo nei giovani talenti <\/strong>e continueremo a sostenere le iniziative che condividono lo stesso <strong>impegno nei confronti delle nuove generazioni di chef<\/strong>. Siamo inoltre <strong>entusiasti di poter affiancare il nostro marchio e i nostri valori agli chef italiani, in un momento chiave per la nostra espansione in questo Paese.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il giovane Matteo Faenza \u00e8 il vincitore del prestigioso concorso di cucina italiano #EmergenteChef2025 tenutosi il 28 aprile a Monza. Matteo \u00e8 chef e comproprietario di Mogano X Ritual Lab, il birrificio di famiglia situato a Formello in provincia di Roma. Questa edizione di Emergente chef \u00e8 stata molto speciale, poich\u00e9 ha celebrato il 20\u00b0 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":19340,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[36,25],"tags":[],"class_list":["post-19441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventi","category-notizia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>MATTEO FAENZA VINCITORE #EMERGENTECHEF2025 I aquanaria<\/title>\n<meta name=\"description\" content=\"Matteo Faenza #EmergenteChef2025. Matteo Faenza chef Mogano X Ritual Lab. #EmergenteChef2025 20 anniversario. Giovani chef. Aquanaria. 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