Massimo and Giulia



Massimo, Chef di cuisine and co-owner

Trattoria daMassimino Pianoro-Bologna Chef Massimo BenaBorn and raised in Piedmont, Massimo earns his degree at the “Scuola Alberghiera Varallo Sesia” and begins a working journey through the kitchens of some of the finest hotels in Italy – such as Bellevue in Cogne, La Perla in Corvara and the Hotel Del Golfo in Elba Island. Each and every one of these steps let him gain experience, enhancing his skills and arousing his curiosity for the always-new ingredients and recipes he discovers along the way.

A hard worker and eager to learn, he quickly rises up the hierarchy of the kitchen brigade, but his real dream is to open his own restaurant. The turning point is his meeting with Giulia. He moves to Bologna and becomes one of the top chefs in a town world-famous for its food. Then, thanks to the right mix of resolution and daring, the dream comes true. It is 2009. The economic crisis hits hard. But while so many others had to close, Massimo opened his own restaurant on the hills between Bologna and Florence. In 2013, he moved to the centre of Pianoro.

His cooking is the synthesis of all his experience and his love for ingredients. It’s not static but always on the move, chasing the seasons in the search for new ways to challenge himself and his clients too. They offer a different menu every month, inspired by their research and their work with their suppliers who provide the finest local products that each new season brings.

Giulia, Maitre, sommelier and co-owner

Trattoria daMassimino Pianoro Bologna_GiuliaThe dining room is her kingdom. She always smiles but never looses concentration, sure as she is that the client’s needs and high quality service are as important as the work done in the kitchen.
She ensures a perfect experience for each customer that sits at her tables.
Her passion for wine takes her all around Italy looking for new bottles for the wine list.
She tries every time to suggest the right wine, looking for the perfect intersection between the dishes that leave the kitchen and the client’s taste.