On January 16, 2026, Il Luogo Aimo e Nadia opened its doors to students from APF Valtellina of Sondrio for a training day dedicated to the new generation of hospitality professionals. The meeting was designed to convey the values, vision, and mission of Aimo e Nadia Milano, offering students an immersive experience within one of the most iconic institutions of Italian fine dining.
The protagonists of the day were ten students – five from the kitchen and five from the dining room – accompanied by their teachers, who played a central role in guiding them through this learning journey and direct exchange with a center of excellence.
The day began with a talk by chef Alessandro Negrini, chef-patron and co-owner of the Aimo e Nadia Group together with Fabio Pisani. He introduced the students to the history of the Group and its evolution, focusing on the core of the gastronomic project Territori.
This narrative stems from relationships with producers and suppliers, moves through the selection of raw ingredients and culinary techniques, and culminates in the creation of dishes as authentic expressions of Italy’s agri-food heritage. The session concluded with a tasting of the Aimo e Nadia Selection Extra Virgin Olive Oil, a symbol of sustainability, territory, and artisanal excellence.
The seminar then continued with a talk by Maître Nicola Dell’Agnolo, who explored the central role of the dining room in the gastronomic experience, highlighting the importance of mise en place, the constant dialogue between kitchen and service, and the value of attention to detail as an essential element in creating a memorable guest experience.
Completing the training program was a lecture by Stefania Moroni, CEO of the Aimo e Nadia Group and daughter of the founders, who shared the company’s history and values, outlining an entrepreneurial vision based on continuity, innovation, and a constant focus on the future of Italian fine dining.
The day concluded with a dining experience during which the students were able to taste several dishes from the restaurant, experiencing firsthand the philosophy of Aimo e Nadia and understanding how every choice – from raw ingredients to service – contributes to building a coherent and authentic narrative.
Alessandro Negrini:
Sharing our journey with young people means passing on an idea of cuisine rooted in respect for the land, for people, and for daily work. Territori is not just a gastronomic project, but a way of thinking that we wish to continue cultivating together with future generations.
Through initiatives such as this, the Aimo e Nadia Milano Group reaffirms its commitment to the education of new generations, firmly believing that investing in young people means making a tangible contribution to the future of Italian cuisine and to the promotion of its gastronomic culture.
