Chef Max Mascia

Today, Massimiliano Mascia is the chef and owner of the “San Domenico” restaurant in Imola, a 2 Michelin star restaurant.

His journey began at just 14 years old: for five years, until he graduated from hotel management, he alternated between working at the San Domenico Restaurant alongside his uncles, Natale, and the "historic" Chef Valentino Marcattilii. He then began his travels, aiming to broaden his knowledge of raw materials, techniques, and flavors: from his first steps at the Vissani Restaurant and the Romano Restaurant in Viareggio , to working with the multi-starred Alain Ducasse at the Plaza Athenée .

Ristorante San Domenico's partnership with CLAI is longstanding: Chef Valentino loved selecting the finest cuts of meat alongside the staff at the "Macellerie del Contadino" store. Max Mascia began working regularly with the cooperative in 2017, when he was invited to co-host "CLAI Gourmet," an innovative social format touring Italy. Together with the chefs of each restaurant or food venue, he offers gourmet interpretations using CLAI and Zuarina cured meats, which are then tasted by buyers, customers, and local journalists.
Subsequently, together with Alessia Ventura, television host and showgirl, she will present the three live-streamed episodes of the CLAI CHALLENGE social media contest (also created by CLAI), which pits teams of food bloggers from across Italy against each other. The challenges take place in prestigious locations in Rome and Treviso, concluding in Bologna. As with the previous format, they offer an opportunity to meet key players in the distribution sector (both customers and non-customers) and the press.
The format is created in collaboration with NIR (the Italian national football team, which brings together around forty restaurateurs under the banner of sport and solidarity), of which Mascia is President. The format features prestigious Italian chefs as guests, who present their dishes based on the Cooperative's products.

Over the years, Chef Max Mascia has served as entertainment chef at many CLAI events and fairs, where he presents guests with his gourmet interpretations of CLAI and Zuarina cured meats and Faggiola cheeses.