Massimo Spigaroli was born in Polesine Parmense the son of Marcello and Enrica Micconi on 27th April 1958.
Even as a child he loved helping his Aunt Emilia (chef/local icon) in the kitchen where, they say, he used to line up the anolini and the tortelli like little lead soldiers.
He enrolled in the Hotel School of Salsomaggiore graduating with full marks and, still only sixteen, he presented the Press Club with a special dish of his own creation: “Pork Liver wrapped in natural pork netting Spigaroli”. There followed the experience gained in the best 5 star restaurants in Italy and abroad and participation in major gastronomic competitions such as “International Golden Chef”, where he took second place at the age of 17 ahead of chefs of renown.
At the age of 22 he was invited to teach at the Hotel School of Salsomaggiore and stayed for 5 years teaching cookery.
He is held in high esteem because of his culture and his skill as a chef by Massimo Alberini, journalist, gourmet and vice president of the Academy of Italian Cuisine that invited him to teach Parmesan cooking to the School of Fine Cooking at the Gritti Palace in Venice.
Then, the last venture with the Spigaroli hallmark was the collaboration initiated in the winter of 2007 with Prince Charles of Britain on his farm in Wales where he was invited to act as a consultant gourmet and pork butcher.
From September 2009 he personally takes care of the Relais Antica Corte Pallavicina and the restaurant, which was immediately given the first Michelin star and the three red forks and where he expresses his concept of "gastrofluviale" cuisine made with local and seasonal products.
