Massimiliano Poggi is one of the most representative chefs of the contemporary gastronomic tradition of Emilia-Romagna. After training in Rimini and in Paris, he opened Massimiliano Poggi Cucina, where he combines countryside flavors with creativity. His philosophy is based on the use of local and seasonal products, masterfully interpreted.
Born in Bologna in 1969, Massimiliano Poggi grew up immersed in the flavors and aromas of Emilian cuisine, guided by his grandfather's influence. After training between Rimini and Paris, where he worked with masters of the caliber of Gino Angelini and Vincenzo Cammerucci, he began his journey as an entrepreneur.
At the age of 21, he opened the Al Cambio restaurant in Bologna, where he served traditional dishes. He then opened Vicolo Colombina, a restaurant in the heart of the city, before embarking on a more personal project: in 2016 he founded Massimiliano Poggi Cucina in Trebbo di Reno. This eatery represents the synthesis of his culinary philosophy: a dialog between memory and innovation, where local and seasonal ingredients are transformed into dishes that tell the story of his land.
His proposal is a tribute to Emilia-Romagna, with a focus on the flavors of the countryside and freshwater fish. Dishes that evoke memories but surprise with creativity and technique. His talent goes beyond the stove: as president of CheftoChef, he promotes regional food and wine products and culture through events and collaborations with native producers.
