Massimo Spigaroli is the chef of Antica Corte Pallavicina, Antica Corte Hosteria del maiale, two of the most important culinary institutions of Emilia, located in Polesine Parmense.
He enrolled at the School of Hoteliers in Salsomaggiore, graduating with honors. When he was 16, at the Press Club, he presented a special dish of his own creation: “Il fegato in reticella alla Spigaroli”. He has worked in the best Michelin starred restaurants in Italy and abroad; he has participated in major culinary competitions such as the “International Golden Cook”, where he finished in second place at the age of 17.
Meanwhile, Luigi Veronelli, Enza Sampò and Edoardo Raspelli invited him to the television show “What do you eat?”, but these are just a few examples. In those years the Parma Consortium was launched (for promotion of the territory and the culture), Massimo was called to be part of this circle of great chefs from Parma to prepare the opening night.
At the age of 22 he was called to the School of Hoteliers in Salsomaggiore as a lecturer and stayed there for five years to teach Cooking.
He was regarded highly for his knowledge and cooking skills by Massimo Alberini, journalist, gastronome and vice president of the Academy of Italian Cooking, calling him to teach Parmesan cuisine at the Gritti School of Venice.
He has worked all over the world, including Paris, Strasbourg, Madrid, Buenos Aires, Luxembourg, Vienna, Bourg en Bresse, Monaco, Sofia and Abu Dhabi.
In 1987, he cooked for the Military Christmas Dinner on the ship Anteo in the Persian Gulf.
During the visit of the Presidents of the Italian Republic to the City of Parma, he had the honor to prepare a gala dinner given in honor of President Scalfaro and President Ciampi, guests at the Prefecture of Parma. After that event he received a diploma for Excellent Cuisine from Academy Italian Cooking.
The latest “Enterprise”, signed Spigaroli, is a cooperation carried out in the winter of 2007 with Prince Charles of England ‘in his farm-estate in Wales, where he was offered to provide operational consulting as a butcher and restaurateur.