Massimo Spigaroli was born in Polesine Parmense on 27 April 1958 to Marcello and Enrica Micconi. Even as a child he preferred to help Aunt Emilia (the local icon/cook) in the kitchen, where, as the story goes, she set up the anolini and tortelli like lead soldiers. He attended the Scuola Alberghiera di Salsomaggiore (School of Hotel and Catering in Salsomaggiore), graduating with flying colours, and at the age of sixteen presented a special dish of his own creation at the Circolo della Stampa: “Il fegato in reticella alla Spigaroli” (Liver in nets Spigaroli style).
He then gained experience in the best 5-star restaurants in Italy and abroad and took part in important gastronomic competitions such as the “Cuoco d’Oro Internazionale”, where he came second to famous chefs at the age of 17. Meanwhile, he was invited by Luigi Veronelli to present his first television programme and by Enza Sampò and Edoardo Raspelli for “Che fai mangi?”, but these are just a few examples. In those years, the Consorzio Promozionale Parma (Promotional and Cultural Consortium) was founded in Parma and Massimo was appointed to the circle of great chefs of Parma to prepare the opening night.
At the age of 22, he was called to teach at the Scuola Alberghiera di Salsomaggiore (Hotel School of Salsomaggiore) and remained there for 5 years as a cooking teacher. Massimo Alberini, journalist, restaurateur and vice-president of the Accademia della Cucina Italiana, particularly appreciated his culture and cooking skills and appointed him as a teacher of Parmesan cuisine at the Gritti school in Venice.
Now he is in charge of catering at the family restaurant “Cavallino Bianco” and since September 2009 he has personally taken care of the Relais Antica Corte Pallavicina and the adjoining restaurant, which was immediately awarded its first Michelin star and three red forks, implementing his concept of “gastrofluvial” cuisine using local products.
He participated in the RAI 3 programme “Ballarò” as one of the examples of an Italy that works and that, through its commitment, manages to re-evaluate and develop an entire territory.