Franco Aliberti is an Italian chef and pastry chef known for his ethical, creative approach based on sustainability, memory of the land and zero-waste cuisine. Today he continues his work through educational projects, research, teaching and media outreach.
Franco Aliberti’s love for cooking began in childhood, among the fields cultivated by his mother. There he learned patience, respect for ingredients and the quiet wonder of food grown with care. Homemade preserves, the scents of the garden and hands stained with soil became a foundation that would shape his entire philosophy.
At 14 he started working in small rotisseries and pastry shops in his hometown. Soon after, he left home for Salsomaggiore Terme to attend culinary school, beginning a journey that would take him far. Paris marked a turning point, thanks to his experience in Alain Ducasse’s kitchen, followed by formative stages with Massimo Spigaroli at Antica Corte Pallavicina, Massimiliano Alajmo at Le Calandre, a teaching role at the opening of ALMA, and later Gualtiero Marchesi in Erbusco and in Milan at the Marchesino.
He then joined the team at Vite in San Patrignano, where cuisine also served as an educational tool. In 2012 he entered Massimo Bottura’s brigade at Osteria Francescana, refining his identity in pastry and beginning to dream of a project of his own.
That project arrived in 2014 with Evviva – dolci e cucina a scarto zero, his restaurant in Riccione, one of the first in Italy to place zero-waste philosophy at the center of the plate. After working with Gianni Tarabini at La Preséf, he arrived at Tre Cristi in 2018, bringing an ethical, sustainable and deeply territorial cuisine. In 2021 he contributed to the opening of Anima, the Osteria Contemporanea and the Urban Garden Bar Vertigo, all part of Enrico Bartolini’s group.
Then his son Filippo was born — and everything changed.
Aliberti chose to step away from full-time restaurant life to prioritize his family, a decision as difficult as it was necessary.
Today he continues to cook, study, teach and create, guided by a philosophy that puts people even before ingredients. Through social media, workshops and educational projects, he shares a message rooted in zero waste, environmental respect and mindful daily choices. For him, sustainability is not a technique — it is a way of living.
