The partnership with the Maffeo Pantaleoni Hotel Management School is one of the most important aspects of Villa Cavalletti’s social and educational commitment. Between 2022 and 2025, several students received awards in competitions organized by the Italian Chefs Federation.
In 2022, Samuele Scaltriti, a student in Class 5P, won the regional qualifiers, earning the right to represent Lazio at the Italian Culinary Championships.
The young chef stood out for his professionalism, technical skill, and elegance in the presentation of a simple dish, prepared with respect for the ingredients, cooking techniques, plating, and HACCP standards. This achievement recognized not only individual preparation but also the educational program developed in collaboration with the school.
In 2023, Luca Cicchetti and Flavia Lancioli, students at IIS Pantaleoni-Buonarroti, took center stage, winning the silver medal at the Trophée Mille Italia, a competition organized by the Italian Chefs Federation.
The two students showcased local specialties with creativity and a focus on the region, guided by their coach, Francesco Nunziata, and their teacher, Marzia Righetti. The award confirmed the value of the synergy between schools, vocational training, and local businesses.
From February 16 to 18, 2025, new results were announced at the Italian Culinary Championships in Rimini. Erica Vono, a 16-year-old third-year student, won the bronze medal in the Vegan category with her warm appetizer “Oreo nell’orto,” consisting of a savory filling with fennel and Jerusalem artichokes, sweet potato curry cream, and glazed carrots.
Sara Aragona received a certificate of merit in the Hot Dishes category for her main course, “Eden di Baccalà.” Former student Giulia Fratarcangeli, on the other hand, won the bronze medal in the Restaurant Pastry category with her dessert “Nuvola nel bosco,” made with cheesecake, cocoa sponge cake, torta caprese, raspberry ice cream, and ratafià zabaglione.
A certificate of merit was also awarded to Professor Francesco Nunziata. Professors Marzia Righetti, Benedetto Sicali, and Marco Protopapa also contributed to the course.
The results achieved from 2022 to 2025 demonstrate a training program capable of combining technical skill, creativity, and regional identity, offering young talents in Italian cuisine the opportunity to turn their studies into professional experience.
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