About Us

Here are some of the most important experiences offered by La Maggiorana Culinary Arts School:

• In 2004, Erica Maggiora was commissioned by L’Oreal to create a food design refreshment themed “The Five Elements” at the Bologna Exhibition Centre.
• From 2004 to 2007, Erica Maggiora began collaborating with a group of hearing-impaired people, organising dedicated cooking courses for them. Numerous print and online newspapers published articles praising the initiative.
• In 2005, Erica Maggiora was responsible for creating a food design refreshment commissioned by the Stola company at the Turin Automobile Museum.
• Also in 2005, we remember the publication of the book Taste the Texture – Trame di Gusto – presented at the Frankfurt Textile Fair, a book in which fabrics made from natural products such as corn, oats and bamboo were represented as haute cuisine dishes.
• In 2006, Erica Maggiora was appointed Ambassador of Turin for the Winter Olympics.
• Also in 2006, Erica Maggiora, selected from among 1,000 chefs from around the world invited to the event, participated in the Salone del Gusto and the Terra Madre initiative.
• In 2007, Erica Maggiora put her creative flair to work to design a completely innovative buffet for Wave, a leading company in the modern furniture sector. It was a two-metre by four-metre ‘edible’ carpet, made up of around 2,000 handmade pieces that reproduced the features of a carpet, which was displayed at the inauguration of the company’s new headquarters in Milan.
• In 2008, for the company Lucifero Illuminazione, Erica Maggiora created a creative, luminous refreshment.
  In 2010 Erica Maggiora collaborated with the chocolatier Guido Gobino, in his own workshop, presenting one of his recipes for a tasting session.
• Since 2010, Erica Maggiora has been one of the teachers at AICI and works with them at the new Milan branch of the Mondadori Cook&Books cooking school.
• In 2012 and 2013, Erica Maggiora held several cooking classes at Eataly, where demand for the classes was always high.
• In 2013, she began teaching chocolate classes at La Maggiorana the chocolatier and coffee roaster Guido Castagna in Giaveno. In the spring of 2014, Elle a Tavola magazine dedicated a very important article to Erica Maggiora, a feature produced entirely at La Maggiorana.
• In 2015, during the various events organised for Milan Expo 2015, Erica Maggiora returned to the Arclinea showroom in central Milan to create works of art using food and antique trimmings, in collaboration with the company Antica Fabbrica Passamanerie Vittorio Massia, for the event “ Milano Città Al Bacio”.
  In spring 2018, Erica Maggiora took part in the Messer Tulipano event with a cooking show dedicated to aromatic herbs and edible flowers in the kitchen entitled: ” Edible Flowers: Roses in the Kitchen”, organised by Mùses – European Academy of Essences for the project Alcotra Antea – Disafa University of Turin.
• In July 2018, the historical archive of the Maggiora biscuit factory was exhibited in the evocative rooms of Provana Castle in Collegno. The three-day exhibition attracted the attention of a multitude of newspapers – La Repubblica, La Stampa, Luna Nuova – and the affection of several former employees who shared their stories.
• During 2019, Erica Maggiora organised several team-building events with companies such as CNH Industrial, Fiat, Banca Fideuram, Olsa Spa, and Cornaglia Sp. Since early 2020, Erica Maggiora has been collaborating with the oil producer Guido1860 on the creation of the column “Erica Maggiora’s gourmet salads”.
• In autumn-winter 2021, after the hiatus caused by the pandemic, cooking classes resumed at the Villa and, in the meantime, a product linked to the Maggiora family tradition came to light: E.Maggiora panettone, reborn after more than 40 years in a new guise with a recipe developed by Erica Maggiora. The panettone is an instant hit with the public, bringing the historic family brand back to life.