Chef Max Mascia

Today, Massimiliano Mascia is the chef and owner of the “San Domenico” Restaurant in Imola, which holds 2 Michelin stars.

His journey began at just 14 years old: for five years, until he earned his diploma in hospitality, he alternated his time between school and working at the San Domenico Restaurant alongside his uncles, Natale and the renowned Chef Valentino Marcattilii. He then embarked on travels to expand his knowledge of ingredients, techniques, and flavors: from his early experiences at Ristorante Vissani and Ristorante Romano in Viareggio, to working with the multi-starred Alain Ducasse at the Plaza Athénée.

Ristorante San Domenico's collaboration with CLAI is a long-standing one: Chef Valentino loved to choose the best cuts of meat together with the staff of the store "Macellerie del Contadino". Max Mascia began to collaborate permanently with the cooperative in 2017, when he was called to lead, together with his uncle Valentino, "CLAI Gourmet," an innovative social format touring Italy, where he proposes together with the chef of each restaurant or selected food location, gourmet interpretations with CLAI and Zuarina cured meats that are then tasted by buyers, customers and journalists in the area.
Then together with Alessia Ventura, TV host and showgirl, she presents live streaming the 3 episodes of the social contest CLAI CHALLENGE (also created by CLAI) where teams of food-bloggers from all over Italy compete. The challenges take place in prestigious locations in Rome and Treviso, concluding in Bologna and, as with the previous format, are an opportunity to meet protagonists from the distribution sector (customers and others) and the press.
The format is produced in collaboration with NIR (Italian National Football Team that groups together about forty restaurateurs under the banners of sport and solidarity) of which Mascia is President, and features prestigious Italian chefs as guests, who present their dishes based on the Cooperative's products.

Chef Max Mascia has been present as an entertainment chef at many events and fairs featuring CLAI, where he presents his gourmet interpretations of CLAI and Zuarina charcuterie, as well as Faggiola cheeses.