The third edition of the Aimo e Nadia Award for Young People , an educational and cultural project promoted by the Aimo e Nadia Group in collaboration with the Lombardy Region, was held in Milan on 17 April 2026, in the evocative setting of the Sala Belvedere on the 39th floor of Palazzo Lombardia.
An event that, year after year, confirms itself as one of the most significant in the Italian food and wine education landscape, capable of creating a concrete dialogue between schools, institutions, and the restaurant industry.
After its initial editions in Puglia, the Award arrives in the heart of Milan , strengthening its ties with the region and involving nine educational institutions representing the entire Lombardy Region . A widespread system of skills, experiences, and visions, which puts the new generations at the center.
The theme chosen for 2026 , “Feeding the Future: Culture, Awareness, Creativity” , guided students on a journey of reflection on the value of food as an expression of culture, identity and responsibility, with particular attention to the issues of sustainability, the supply chain and biodiversity.
The final day of competition saw candidates compete in three areas of the restaurant industry – kitchen, dining room, and pastry – in a competition that showcased talent, technique, and storytelling skills. A jury composed of respected industry figures, including Alessandro Negrini, Chef Patron of Aimo e Nadia; Stefania Moroni, CEO of Aimo e Nadia; Paolo Marchi, journalist; Francesca De Lucchi, Councilor of EPAM FIPE; Alberto Piras, Sommelier at Il Luogo Aimo e Nadia; and Marta Corubolo, professor of Design Department at the Polytechnic University of Milan, evaluated the contestants.
Participating schools: CFP G. Zanardelli Clusane d’Iseo, CFP Luigi Clerici Foundation of Lodi, APF Valtellina, CFP Como, CFPA of Casargo, CFP Cr. Forma di Crema and Cremona, AFOL Metropolitana of Pieve Emanuele, “De Filippi” Institute of Varese, AFOL Metropolitana of Sesto San Giovanni.
The 2026 winners
1st Classified (dining room and kitchen) at Luogo Aimo e Nadia
AFOL Metropolitana Pieve Emanuele – Title: Potato dumplings stuffed with Monterone cheese, served in a clear infusion of Alpine hay and burnt bay leaf powder
Kitchen: Elisa Richiedei; Dining Room: Adelina Moskaliuk
2nd Classified (living room and kitchen) from Voce Aimo and Nadia
Cr Forma – Title: Po Spring Risotto
Cuisine: Lenoci Luca; Room: Samele Carla
3rd place (dining room and kitchen) at bistro by Aimo and Nadia
CFPA Casargo – Title: Bao with cassoeula, polenta foam, crispy pork
Kitchen: Tobia Riganti; Dining Room: Federico Armando Redondi
1st Classified ( pastry shop) at the Aimo e Nadia location
AFOL Metropolitana Pieve Emanuele – Title: Ris -otto
Pastry Shop: Steven D’Ascenzi
A distinctive element of the Award is the concrete opportunities offered to the winners, who will be able to access paid training courses within the Aimo e Nadia Group , with the possibility of professional placement.
The Award also represents a concrete expression of the Territori Aimo e Nadia project , promoting a vision of cooking as a tool for knowledge, relationships, and responsibility, capable of enhancing the bond between people, culture, and territory.
With this third edition, the Award consolidates its role as a platform for growth and discussion for new generations, contributing to the education of tomorrow’s restaurant professionals.
