Easy Fish - the 6th edition: discover the complete program!

7.00 pm - Piergiorgio Siviero from the Lazzaro 1915 restaurant

Quality, research, technology: essential elements in the cuisine of Piergiorgio Siviero who expresses his cooking philosophy in the centenary family restaurant. After several experiences in contact with international cuisine, he immerses himself in a gastronomic adventure focused on the deep knowledge of raw materials, seasonality, honesty and product recognition. In 2012 he received his first Michelin star, while in 2021 he earned the GREEN Michelin star, an award that rewards restaurants at the forefront of sustainability.

8.00 pm – Bruno Vanzan and Roberto Valbuzzi

Bruno Vanzan

He began his career at 18, with the dream of becoming one of the strongest bartenders in the world. In 2006 and 2008 he became Bacardi and Martini World Champion, in 2010 he was included in the TOP10 bartenders in the world and in 2015 he became vice world champion WFA, the largest flair bartender association in the world.

Roberto Valbuzzi

Roberto considers himself a "child of art" since his parents are the managers of a historic restaurant in Varese, and it is from his parents and grandparents that Roberto has learned to appreciate the cuisine and flavors typical of Northern Italy. From a very young age Roberto collaborated in various television programs and in 2018 he began his collaboration with REAL TIME becoming one of the 3 judges of "Courtesy for guests", a very famous format followed by the public, which is still recorded today.

7.00 pm – Matteo Susan of the La Pigna Restaurant in Lignano Sabbiadoro

The cuisine of the La Pigna Restaurant is closely linked to the culinary traditions of Friuli Venezia Giulia, but at the same time always wishes to propose new fish and meat dishes, thus revisiting traditions with imagination and creativity.

8.00 pm – Francesco Aquila, winner of Masterchef 10

Francesco Aquila is the winner of the tenth edition of Masterchef, the very famous talent show dedicated to aspiring chefs. His passion for cooking was born at an early age, almost out of need: Francesco's parents are two restaurateurs who have passed on to their son the passion for cooking, in fact from a very young age the chef starts cooking up to transform his passion into a real job.

7.00 pm – Alessandro Businaro of the Da Boschet Restaurant

The da Boschet restaurant, enclosed in the atmosphere of a small ancient village, offers refined cuisine with delicate flavors that aims to excite. The young and dynamic staff is led by Chef Alessandro Businaro who can already boast many awards, such as the 2 Hats of the L’Espresso guides and 1 Forchetta del Gambero Rosso in 2022.

8.00 pm – Hirohiko Shoda aka Chef Hiro

Hirohiko Shoda, known as Chef Hiro, is of Japanese origin but he has studied Italian cuisine since he was a teenager. After his studies from 19 to 29 he worked in Japan in the haute Italian cuisine as head chef of many clubs. In 2006 he moved to Italy where he worked for 8 years with chef Alajmo de Le Calandre of Padua, a three-star Michelin restaurant. Since 2014 Hiro has been recognized as a television and radio personality, author of books, lecturer and author of the Master Japan, a specialized course in authentic Japanese cuisine.