{"id":9764,"date":"2018-03-19T23:19:02","date_gmt":"2018-03-19T23:19:02","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=9764"},"modified":"2018-03-19T23:19:02","modified_gmt":"2018-03-19T23:19:02","slug":"alessandro-rapisarda-numana-an","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-rapisarda-numana-an\/","title":{"rendered":"Alessandro Rapisarda &#8211; Numana (AN)"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9765\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-rapisarda-numana-an\/image-3860\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-208.jpeg?fit=1800%2C1200&amp;ssl=1\" data-orig-size=\"1800,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-208.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-208.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9765\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-208-300x200.jpeg?resize=400%2C267\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-208.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-208.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-208.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-208.jpeg?w=1800&amp;ssl=1 1800w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-208.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Alessandro Rapisarda<\/strong> nasce ad Ancona nel 1987.<\/p>\n<p>Frequenta gli studi all\u2019Istituto alberghiero di Loreto.<\/p>\n<p>Il primo stage in cucina viene svolto da Roberto Fiorini al Saraghino di Numana. Dopo aver conseguito il diploma entra all\u2019 Hotel La Cantina di Palazzo Bello di Recanati dove,grazie alle indicazioni dello chef,riesce a partecipare al suo primo importante stage in un ristorante di due Stelle Michelin:Le Moulin de Mougins nella cucina di Roger Verge A Cannes.<br \/>\nQui impara a muoversi in una grande brigata e a maneggiare ingredienti nobili.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9768\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-rapisarda-numana-an\/image-3863\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-211.jpeg?fit=851%2C567&amp;ssl=1\" data-orig-size=\"851,567\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-211.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-211.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9768 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-211-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-211.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-211.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-211.jpeg?w=851&amp;ssl=1 851w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Tornato in Italia viene incuriosito dalla cucina di Mauro Uliassi. Gli consegna il curriculum ed inizia uno stage di 6 mesi nel suo ristorante 2 stelle Michelin di Senigallia. Qui rimarr\u00e0 in tutto 3 anni. Durante la sua permanenza da Uliassi frequenta uno stage nel ristorante 3 stelle Michelin di Marten Berasategui in Spagna a San Sebastian.<\/p>\n<p>Inizia poi la sua prima esperienza da chef all\u2019Hotel Gallery di Recanati, dove comincia ad esprimere la propria cucina mettendo a frutto gli insegnamenti ricevuti.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9767\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-rapisarda-numana-an\/image-3862\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210.jpeg?fit=4002%2C4016&amp;ssl=1\" data-orig-size=\"4002,4016\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;22&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON D600&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1494432776&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;62&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;0.76923076923077&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210.jpeg?fit=640%2C643&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9767 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210.jpeg?resize=768%2C771&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210.jpeg?resize=1020%2C1024&amp;ssl=1 1020w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-210.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Nel 2012, si propone allo chef Piergiorgio Parini del ristorante Il Povero diavolo a Torriana, qui si ferma pi\u00f9 di un anno come chef di partita ai primi piatti.<\/p>\n<p>Ritorna nelle Marche nel 2014 allo Chalet Galileo di Civitanova Marche, dove per 12 mesi lavora una grandissima materia prima in arrivo tutti i giorni dall\u2019asta del pesce.<\/p>\n<p>Si trasferisce poi in Piemonte, ad Alba, per un tirocinio di 6 mesi al ristorante Piazza Duomo di Enrico Crippa, 3 Stelle Michelin. Qui approfondisce i segreti del vegetale seguendo lo chef nel proprio orto.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9766\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-rapisarda-numana-an\/image-3861\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-209.jpeg?fit=993%2C662&amp;ssl=1\" data-orig-size=\"993,662\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-209.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-209.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9766 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-209-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-209.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-209.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-209.jpeg?w=993&amp;ssl=1 993w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Nel 2016,tornato nelle Marche,vince il San Pellegrino Young Chef per l\u2019Italia e, successivamente,il premio Acqua Panna Contemporary&amp;Tradition Award nella finale mondiale,per la migliore reintepretazione di un\u00a0piatto della tradizione, il \u201crisotto alla marinara\u201d.<br \/>\nNel 2017 partecipa vincendo al Contest di LSDM sul tema \u201cil pomodoro nell\u2019alta ristorazione\u201d, e si ricandida per la finale italiana al San Pellegrino young chef 2018 sfiorando bis.<br \/>\nPoco dopo seguono altre esperienze in giro per il mondo (Giappone, New York e Washington) ma decide che \u00e8 arrivato il momento di mettersi in proprio e di aprire un ristorante tutto suo: \u201cCasa Rapisarda\u201d a Numana (An).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9771\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-rapisarda-numana-an\/image-3864\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-212.jpeg?fit=1242%2C423&amp;ssl=1\" data-orig-size=\"1242,423\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-212.jpeg?fit=300%2C102&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-212.jpeg?fit=640%2C218&amp;ssl=1\" class=\"aligncenter size-medium wp-image-9771\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-212-300x102.jpeg?resize=300%2C102\" alt=\"\" width=\"300\" height=\"102\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-212.jpeg?resize=300%2C102&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-212.jpeg?resize=768%2C262&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-212.jpeg?resize=1024%2C349&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-212.jpeg?w=1242&amp;ssl=1 1242w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><a href=\"https:\/\/www.facebook.com\/ristorantecasarapisarda\/?ref=br_rs\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8824\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/aurum-julii-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3513\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-8824\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13-300x300.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.instagram.com\/rapisarda_a\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8825\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/aurum-julii-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3514\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-8825\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-300x300.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 75px) 100vw, 75px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Alessandro Rapisarda nasce ad Ancona nel 1987. Frequenta gli studi all\u2019Istituto alberghiero di Loreto. Il primo stage in cucina viene svolto da Roberto Fiorini al Saraghino di Numana. Dopo aver [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":9765,"parent":6441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Alessandro Rapisarda - Numana (AN) - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-rapisarda-numana-an\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alessandro Rapisarda - Numana (AN) - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Alessandro Rapisarda nasce ad Ancona nel 1987. Frequenta gli studi all\u2019Istituto alberghiero di Loreto. Il primo stage in cucina viene svolto da Roberto Fiorini al Saraghino di Numana. 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