Emanuele Boselli is an Associate Professor of Food Science and Technology at the Faculty of Science and Technology of the Free University of Bolzano, where he is the director of the three-year degree course of Enogastronomy in Mountain Areas.
He is head of the oenology research group at the University of Bolzano and co-author of over a hundred indexed scientific publications investigating the impact of food technologies on the quality of final products, also from a sensory point of view.
Luigi Cremona is a mechanical engineer born in Rome. He has two great passions: travel and gastronomy.
The first of these passions prompted him to travel around the world, taking in Alaska, Korea, Tierra del Fuego, the Kalahari desert, the Himalayas and Cape North, in search of humanity in its various aspects and forms. Travelling aroused his curiosity, especially for the colours and smells perceived in the markets, and continued with the discovery of food products and food culture. He personally knows the great chefs of the most famous restaurants in Europe and the world, and he interviewed those who are now the protagonists of the gastronomy of our time before they became famous.
He is a certified sommelier of the Italian Sommelier Association A.I.S., a master cheese taster (O.N.A.F.) and has a column in the official magazine dedicated to the reviews of restaurants with a good dairy culture.
Born in Cortina d’Ampezzo, where he currently lives, he is an engineer by profession. For several years he was engaged in municipal development and Institutional Building in various developing countries for NGOs, the World Bank, FAO and other organisations. He went on to become involved in the development of tourism in the mountains; he is a consultant at international level for the planning and development of ski resorts. He designed, planned and co-ordinated the creation of the Lagazuoi, Sasso di Stria and 5 Torri Great War Open-air Museum.
The designer of the Lagazuoi Expo Dolomiti, conceived as a means of valorising and promoting the values and culture of the mountains, currently is the president of the Cortina Delicious Consortium, councillor and CEO of various ski lift societies and consortiums in the Dolomites.
