Vittorio Majori’s great career began in the late 1970s with the takeover of the Braglia pasta factory, a historic company located in the centre of Como.
Since then, forming part of the sector, he has worked with the biggest fresh pasta machine companies, carrying out technical consultancy for food plants and technology.
Over the years, in addition to having travelled the world to help young entrepreneurs launch their start-ups, he has been involved in the training of staff involved in pasta production.
His experience gained over the years has thus allowed him to acquire a 360-degree knowledge of pasta products, both from a technical and food-based point of view.
Nowadays, Vittorio is recognized as a benchmark figure in the Italian fresh artisanal pasta sector.
After 15 years of experience as Quality, Safety and External Relations Director in multinational production, catering and facility management companies, since 2000 he has led a consulting, training, specialist services company working with companies and organizations operating in the food supply chain (import-export, production, transformation, distribution, catering), in the hospitality and wellness industry and in personal services.
He deals with management consulting and training for companies and public bodies on food safety, production technologies, environmental health, prevention of food crimes and protection of consumer health, management of crises and public health emergencies, external relations with the Public Administration and the Competent Authorities (ATS, NAS, Ministries).
He was Food Safety Specialist Advisor for EXPO2015, Head of the school catering sector of the European Project “Eat Healthy, Informed and Satisfied” and “Organic Wellness,” co-designer and teacher of the “Multi-ethnicity and Food Safety” project for the Chinese, Arab, Latin American communities.
Co-author of the book “HACCP” and of the university course “Catering Handbook” and “Designing Professional Catering“. He is currently Chair of the Order of Food Technologists in Lombardy and Liguria, Chair of the FCSI Italian Unit (Foodservice Consultants Society International), Adjunct Lecturer at Universities, Foundations and Higher Education Schools, Scientific Director and Food Safety Expert for prestigious magazines in the industry, catering and hospitality sector.
He is a FSPCA FDA USA (Food Safety Preventive Controls Alliance-Food and Drug Administration) certified professional for the drafting of the Food Safety / Intentional Adulteration Plans for companies exporting to the USA and Kiwa Cermet Italia certified Manager for Environmental Health.
Some of the best chefs selected by the Gambero Rosso Academy will be present during the course
Graduated in gastronomic sciences in 2013, great experience in catering in starred kitchens in Piedmont.
In 2015 he began teaching at the Food Genius Academy and in 2017 he took over his first pasta factory and began working in the world of fresh pasta. In 2021 he started Cesare Battisti’s pasta factory in Milan and subsequently his career as a consultant and teacher in the world of pasta, both in Italy and abroad.
His quote is “Every pasta shape tells a story, let’s discover it together!”
After years spent in the haute cuisine of the most beautiful hotels in Milan, today he is the teacher and founder of the company which for about 10 years, moving from the valorization of raw materials, has been producing fresh pasta with great passion for catering and for its own gastronomic events.
Vittorio Majori’s great career began in the late 1970s with the takeover of the Braglia pasta factory, a historic company located in the centre of Como.
Since then, forming part of the sector, he has worked with the biggest fresh pasta machine companies, carrying out technical consultancy for food plants and technology.
Over the years, in addition to having travelled the world to help young entrepreneurs launch their start-ups, he has been involved in the training of staff involved in pasta production.
His experience gained over the years has thus allowed him to acquire a 360-degree knowledge of pasta products, both from a technical and food-based point of view.
Nowadays, Vittorio is recognized as a benchmark figure in the Italian fresh artisanal pasta sector.
After 15 years of experience as Quality, Safety and External Relations Director in multinational production, catering and facility management companies, since 2000 he has led a consulting, training, specialist services company working with companies and organizations operating in the food supply chain (import-export, production, transformation, distribution, catering), in the hospitality and wellness industry and in personal services.
He deals with management consulting and training for companies and public bodies on food safety, production technologies, environmental health, prevention of food crimes and protection of consumer health, management of crises and public health emergencies, external relations with the Public Administration and the Competent Authorities (ATS, NAS, Ministries).
He was Food Safety Specialist Advisor for EXPO2015, Head of the school catering sector of the European Project “Eat Healthy, Informed and Satisfied” and “Organic Wellness,” co-designer and teacher of the “Multi-ethnicity and Food Safety” project for the Chinese, Arab, Latin American communities.
Co-author of the book “HACCP” and of the university course “Catering Handbook” and “Designing Professional Catering“. He is currently Chair of the Order of Food Technologists in Lombardy and Liguria, Chair of the FCSI Italian Unit (Foodservice Consultants Society International), Adjunct Lecturer at Universities, Foundations and Higher Education Schools, Scientific Director and Food Safety Expert for prestigious magazines in the industry, catering and hospitality sector.
He is a FSPCA FDA USA (Food Safety Preventive Controls Alliance-Food and Drug Administration) certified professional for the drafting of the Food Safety / Intentional Adulteration Plans for companies exporting to the USA and Kiwa Cermet Italia certified Manager for Environmental Health.
Some of the best chefs selected by the Gambero Rosso Academy will be present during the course
Graduated in gastronomic sciences in 2013, great experience in catering in starred kitchens in Piedmont.
In 2015 he began teaching at the Food Genius Academy and in 2017 he took over his first pasta factory and began working in the world of fresh pasta. In 2021 he started Cesare Battisti’s pasta factory in Milan and subsequently his career as a consultant and teacher in the world of pasta, both in Italy and abroad.
His quote is “Every pasta shape tells a story, let’s discover it together!”
After years spent in the haute cuisine of the most beautiful hotels in Milan, today he is the teacher and founder of the company which for about 10 years, moving from the valorization of raw materials, has been producing fresh pasta with great passion for catering and for its own gastronomic events.
