Mida Muzzolon

With more than two decades of experience in the restaurant world, I am currently Executive Chef of the Ai 2 Santi Restaurant & Tenuta San Martino.

My story is intertwined with love for cooking and a deep commitment to promoting l&' food and wine excellence.

Not only cooking

My journey began as a chef, but today I have become a point of reference in the Veronese gastronomic scene.

Beyond the stove, I obtained the qualification of sommelier at the &' Italian Sommelier Association, carrying out my mission to explore and understand the combination of food and wine.

Currently, I hold the role of president of &' Associazione Cuochi Veronesi, a position that allows me to actively contribute to the spread of culinary passion in Veneto.

The importance of raw materials

My long experience as a chef has led me to have a deep knowledge of raw materials, as an essential starting point for creating an exquisite dish.

On Spaghetti & Mandolino I will bring my knowledge of raw materials by writing articles that tell their history, benefits, uses and much more.

The articles will be the medium through which I will tell the exciting and tasty stories that are hidden behind every quality ingredient.