Valerio Bergamini, born in Pavia (where he still lives) from a Venetian family spends his first forty years of life in Robbio, a little town in Lomellina at the centre of the largest triangle of rice (Mortara – Novara – Vercelli), Italy. When he was still a child, there were numerous rice farms – now closed – with the exception of Frugone & Preve, owner of the Riso Gallo brand, which in Robbio has nowadays its largest Italian rice processing plant. The house where he lives with his parents stands on the edge of the village. Behind it, at a short distance, there are the rice fields and, in front, a vegetable garden that reaches the road, beyond which other endless expanses of rice fields. His mother Antonietta (Tugnèta) is a rice weeder and, as a counterpart for her work,she usually brings home large amounts of rice that she cooks in a wide range of versions under the curious eyes of Valerio who is very passionate and from his childhood he learns to transform raw food into dishes. The journey that leads him to cookery passes through a degree in Philosophy, a job experience in Tunisia, as organizer of food-related fairs in countries of the former Soviet Union (Uzbekistan), Wine Master’s diploma at the Institute of Culture of the Wine of Milan, Diploma of Wine Marketing of the University of Wine of Riccagioia (Torrazza Coste, PV), Certificate of specialization in vegetarian and vegan cuisine issued by Apolf -Pavia and diploma of Sommelier AIS ( Sommelier Italian Association ) Since 2010 he decides to exploit his experience and his skills in the world of food and wine, cooking for social clubs and associations. Now his cooking experience is available to those who want to appreciate its cuisine at private or public events.