DESITA AWARD
DESITA AWARD - Design Contest

Jury of Pizza Experience

Pizza Experience Jury

 

ALESSANDRO LUCIANI

DESIGNER

Over 15 National and International awards of Retail Design won in the last 3 years, first Italian designer to win the Global POPAI Award and the 44th International Store Design Awards. He wrote for different specialized magazines and he is one of the author of the book “Retail Design e Marketing“ (FrancoAngeli editore). For Grottini he has designed Inspirational Hub, DS Group Digital Boutique, Dr Fleming Health&Pharmacy, U-BOAT Watch Boutique, Pirelli Tires, Tonino Lamborghini, New Balance Store, and many more. He is now collaborating with DESITA.


 

CESARE MAZZETTI

FONDAZIONE QUALIVITA PRESIDENT

Cesare Mazzetti is President of the Qualivita Foundation, the Italian Body which promotes and monitors all the registered Denominations for Specialty Foods (PDO, PGI and TGS).
Born in 1960 in Milan, he developed a specific interest and passion for the technical and legal issues surrounding the manufacturing and distribution of Specialty Foods, Wines and Spirits: such interest developed from his working career, started in 1983 when he took over the direction of his Family enterprise, Mazzetti d’Altavilla acting as a Spirit distillery, and then founded Modenaceti and Acetum, both in the Balsamic Vinegar manufacturing. He is now President of Acetum, the largest company in the industry of Balsamic Vinegar of Modna. Cesare Mazzetti is member of the Boards of Consorzio Tutela Aceto Balsamico di Modena PGI, of which he served as President in the period 2006/2013, and Consorzio Tutela Aceto Balsamico Tradizionale di Modena PDO.
Member of the Vinegar Council of Federvini, he gives lectures offood technology and sensory analysisapplied to Vinegars, at numerous Masters at the Pavia University, Catholic University of Piacenza, ALMA of Parma, etc.
On the International ground, other than being Member of the Board and of the Scientific Commission of the US Vinegar Institute, he is also Member of the Permanent International Vinegar Committee (CPIV) in Brussels, and gave lectures at the Johnson and Wales University and at the Culinary Institute in NY.
 In 2001 he contributed to the birth of the AIB, the Tasters’ Association of Balsamic Vinegar of Modena, where he served as Secretary General till 2010. In the Spirits field, since 2012 he is President of the Spirits Committee of the Italian Distillers’Association, Assodistil, and he served as President of both Grappa Institute of Piemonte (2003-2009) and the Italian Grappa Institute (2006-2012). On November 2015, he was elected in the Executive Committee of OriGIn, the Geneva Association which works to promote and protect Geographic Indications at a global level.


 

CRISTIAN ZAGHINI

PIZZAIOLO & TRAINER

Cristian Zaghini approached the pizza world at age 14. Thanks to great masters he learned the art of baking and it became his passion.
In 2004 he joined Molino Quaglia's team, where he specializes as a technician and becomes a trainer at the Pizza University. In over 20 years experience he helped hundreds of people to open up pizzerias and restaurants-pizzerias and he is very active in his own company where he offers consulting and professional training.

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ERICH INVERNIZZI

DESIGNER

Born in Milan on 28.10.1973 spent his childhood on Como Lake, returned to Milan after graduation followed the course in Electrical Engineering at the Polytechnic of Milan, then moved to his passion, design and architecture achieving his master’s degree in Industrial Design.
During the master collaborated with colleagues from all over the world in an international and cosmopolitan environment. Before he even finished the courses, he worked with two companies in the eyewear industry and industrial design.
In 2000, after a period of six months spent in London to improve his English and one year as an athlete for the Navy during military service, played the role of designer and project manager dealing whit events & exhibit design (Omnia Design). In 2004 created the firm of his dreams Designers since the beginning followed all the phases related to managing the relationship with customers and suppliers to design to production/construction site.


 

GIANPIETRO SACCHI

ARCHITECT/DESIGNER

Interior Architect and Industrial Designer. Major projects developed throughout a 30 years professional career include, among others, shop chains, hotels, restaurants and entertainment venues; several private houses, mansions and apartments. Former President of AIPi – Italian Association of Interior Designers.Co-founder of POLI.design-Consortium of Politecnico di Milano in 1999. Director of several post-lauream courses at POLI.design-Consortium of Politecnico di Milano. Former Contract Professor at Politecnico di Milano. Lecturer at International Executive Master in Interior Design Lan Tao. Culture BeijingMIEID. Art Director at Ad Maiora Milano an Italian Outdoor furniture Company. Writer of articles for several Interior Design magazines. From 1990, guest speaker and lecturer in several Interior Design conferences and member of international design award juries.


 

LUCIANO PIGNATARO

JOURNALIST, WRITER AND ITALIAN GASTRONOMY


 

MASSIMO BARBIERI

BURGER KING BUSINESS DEVELOPMENT

 

Massimo Barbieri during his career path was always actively involved in growth projects of chains in the restaurant business.
Massimo is in Burger King Restaurants Italia since 2015 and today he is in charge for Business Development and Institutional Relations. Previously he was Operations, Franchising & Training Director: in these 2 years the Brand grew in Italy from 122 to 148 units. Previously he was Retail & Franchising Manager for ci Gusta!, overseeing a growth from 32 to 50 stores, all out of Italy. With the same responsibility he was in the team of Cibiamogroup, a multi-brand Italian company which manages brands such as Cibiamo Time, La bottega del Caffè, Virgin Active Cafè and Mondadori Cafè: in 2 years the growth of this multi-brand chain marked over +30%, increasing from 60 to 81 locations.
A veteran of McDonald’s, where he was a member of the team with several different responsibilities – thanks to a job rotation process – in Departments such as Operations, Training, Franchising, Corporate Relations, he spent there over 15 years (with a happy break in Coca-Cola Hellenic Bottling Company) during which the Brand grew in Italy from 30 to over 400 stores.  Proud of his background as Ufficiale dei Carabinieri, he is the lucky husband of Grazia and happy father of Lorenzo and Sofia.


 

NORMAN CESCT

DESITA FOUNDER AND CEO - PRESIDENT OF THE JURY

Expert in Design for Business, he is supporting entrepreneurs helping them realize their projects. Founder & CEO of DESITA, the International Foodservice & Retail Consultancy Company specialized in concept design, franchising and contract. Vice President and International Coordinator of IREF Italia, the European Franchise & Partnership Network Organization. Ambassador to Italy of Franchise Arabia. Ambassador to Italy of MENAFA, the Middle East and North Africa Franchise Association. Representative for the sustainable business to Italy of H.H. Abdul Aziz bin Ali Al Nuaimi, aka “Green Sheikh”, member of the Ruling Family of the Emirate of Ajman –UAE. Speaker at: TEDx Milano, BIFEX Beirut, Franchising EXPO Dubai, Detrop Thessaloniki. Blogger.


 

ROBERTO SGAVETTA

COOP ITALIAN FOOD PRESIDENT

 

Manager with over 30 years of experience, including general management of mid to large size organizations, corporate development, startup, corporate restructuring, product development, business operations, finance, control and strategy. But , first of all , a Cooperator.


 

STEFANO CALLEGARI

CHEF AND CREATOR OF THE TRAPIZZINO

 

Stefano Callegari  is an Italian chef and the inventor of the Trapizzino, a popular street food. He first encountered the world of pizza in 1992, when he became a delivery driver for a local bakery. Stefano learned to prepare pizza dough from the baker he was working for and, later, enrolled in a pizza-making course. After studying street food since the opening of Sfonda in 2005, Stefano took inspiration from sandwiches made from pizza dough, and decided to combine the simplicity of plain pizza with some of Rome's most traditional dishes to bring together the best characteristics of both elements. Stefano called this combination Trapizzino. The word Trapizzino is a combination of tramezzino (sandwich) and pizza