THE DIDACTIC RESTAURANTS
The teaching restaurants are open to the public and are embedded in the competitive environment in which they operate through a direct relationship with customers who express their appreciation through the main online industry platforms. A “gymnasium” that allows our students to measure themselves against reality from the very beginning with a methodological approach that guarantees their best professional and human growth. The didactic restaurants promoted by the Maestro Martino Food Academy are two: Villa Terzaghi and TOG Bistrot
Villa Terzaghi
From an 18th-century noble estate to a restaurant with contemporary appeal: Villa Terzaghi is a unique opportunity for taste and well-being to be experienced in Robecco sul Naviglio, on the outskirts of Milan.
In an expanse of greenery as far as the eye can see, the restaurant set in an informal yet elegant location offers gastronomic specialties made with the highest quality products that reflect the excellence of the territory, based on seasonality and the creative flair of a talented staff that loves to take care of every detail.
The kitchen and dining room brigades, composed of students from the Maestro Martino Food Academy and assisted by young professionals who have an international background behind them, turn their skills into a work of research and innovation that finds expression in an unmistakable food and wine offer every day, based on the valorization of every single proposal brought to the table.
The Restaurant is open every evening from Thursday to Sunday, as well as on weekends for lunch. Villa Terzaghi is located in Robecco sul Naviglio, just 30 minutes from Milan.
TOG Bistrot
TOG Bistrot is the solidarity restaurant that combines contemporary and sophisticated food offerings with the needs of those who live the hectic pace of the city, whether it be for a business lunch or a candlelit dinner.
A place where innovation, art and culture come together to give guests a completely new dining experience that is not only high quality but also inclusive and supportive. Part of the proceeds from the bistrot and the solidarity catering initiatives are in fact aimed at supporting the activities of the TOG Foundation and the educational paths to facilitate, through fine dining, the insertion into the working world of the TOG Center’s youth.
A staff with international experience will combine accuracy of service, welcoming atmosphere and innovative and original signature proposals, offering a whole new taste to the public.
The bistrot also runs a cafeteria service and is open to the public from 8 a.m. to 6 p.m. daily, Monday through Friday, and for dinner on Thursdays and Fridays.
The bistrot is located at 1 Via Livigno, Milan, in the new TOG center dedicated to care and assistance for children with neurological disorders.
Villa Terzaghi
From an 18th-century noble estate to a restaurant with contemporary appeal: Villa Terzaghi is a unique opportunity for taste and well-being to be experienced in Robecco sul Naviglio, on the outskirts of Milan.
In an expanse of greenery as far as the eye can see, the restaurant set in an informal yet elegant location offers gastronomic specialties made with the highest quality products that reflect the excellence of the territory, based on seasonality and the creative flair of a talented staff that loves to take care of every detail.
The kitchen and dining room brigades, composed of students from the Maestro Martino Food Academy and assisted by young professionals who have an international background behind them, turn their skills into a work of research and innovation that finds expression in an unmistakable food and wine offer every day, based on the valorization of every single proposal brought to the table.
The Restaurant is open every evening from Thursday to Sunday, as well as on weekends for lunch. Villa Terzaghi is located in Robecco sul Naviglio, just 30 minutes from Milan.
TOG Bistrot
TOG Bistrot is the solidarity restaurant that combines contemporary and sophisticated food offerings with the needs of those who live the hectic pace of the city, whether it be for a business lunch or a candlelit dinner.
A place where innovation, art and culture come together to give guests a completely new dining experience that is not only high quality but also inclusive and supportive. Part of the proceeds from the bistrot and the solidarity catering initiatives are in fact aimed at supporting the activities of the TOG Foundation and the educational paths to facilitate, through fine dining, the insertion into the working world of the TOG Center’s youth.
A staff with international experience will combine accuracy of service, welcoming atmosphere and innovative and original signature proposals, offering a whole new taste to the public.
The bistrot also runs a cafeteria service and is open to the public from 8 a.m. to 6 p.m. daily, Monday through Friday, and for dinner on Thursdays and Fridays.
The bistrot is located at 1 Via Livigno, Milan, in the new TOG center dedicated to care and assistance for children with neurological disorders.
THE PRODUCTION AND EDUCATIONAL WORKSHOPS
Functional production workshops are operational within the teaching restaurants for the needs of the restaurant and for contract productions, with the aim of deepening certain areas of student expertise and to contribute to the economic sustainability of the educational model.
Mise en Place
A workshop dedicated to the care, management, and maintenance of the different components that make the mise en place and the dining room competitive factors for the catering industry. The project is the result of Villa Terzaghi’s collaboration with some of the excellences of Italian and international industry: Beltrami for fabrics, Ellero for seating, Molino Secondo for floral arrangements, Winterhalter for plonge, Imesa for industrial laundry, Afidamp for hygiene, Paredes for professional safety, Hoshizaki for ice and refrigeration, IP Industrie for preservation systems, and Tentikle Italia for dehors.
“Arte Bianca”
From pastry to bakery, from ice cream to jams: the Maestro Martino Food Academy promotes different educational modules capable of exploring, through the study of raw materials and technologies, the vast world of “Arte Bianca”. The lectures, held by top experts and professionals in the field, will be preparatory to the creation of the gastronomic line of educational restaurants and other products to be marketed through different channels, such as panettone, doves, mustards, jams, and creams. Among these workshops we can find the one related to the perfect brioche, the one dedicated to the Easter dove and much more.
Mixology and Bar
Another workshop is on the art of mixology.
Through master classes and lectures with leading professionals nationwide, we teach our aspiring bartenders and bartenders how to recreate through a cocktail an all-encompassing tasting experience that engages all the senses.
The workshop includes the study of dilutions and interactions between spirits and drinks, but we also explore the art of mixing by introducing creative elements such as spices, spirits and more.
Sommellerie
Our sommellerie workshop, through master classes with leading industry professionals, offers students a comprehensive education on enology and enogastronomy. The curriculum provides access to the world of wine in all its nuances: from a historical and cultural aspect to a more purely sensory one. Wine culture is passed on to restaurant customers through the skills acquired in the field by new recruits in the restaurant industry.
Kitchen
Our culinary students have the opportunity to actively participate in both the conception and preparation of the lines of the two teaching restaurants.
All this by working alongside not only the Villa Terzaghi chefs in the day-to-day running of the restaurant but also by working alongside the most important Italian and international chefs during the many events that the Maestro Martino Food Academy promotes each year.
There is also no shortage of opportunities to practice outdoors, collaborating in the management, coordination and service of the various caterings that our two restaurants offer to individuals, companies or institutions.
Mise en Place
A workshop dedicated to the care, management, and maintenance of the different components that make the mise en place and the dining room competitive factors for the catering industry. The project is the result of Villa Terzaghi’s collaboration with some of the excellences of Italian and international industry: Beltrami for fabrics, Ellero for seating, Molino Secondo for floral arrangements, Winterhalter for plonge, Imesa for industrial laundry, Afidamp for hygiene, Paredes for professional safety, Hoshizaki for ice and refrigeration, IP Industrie for preservation systems, and Tentikle Italia for dehors.
“Arte Bianca”
From pastry to bakery, from ice cream to jams: the Maestro Martino Food Academy promotes different educational modules capable of exploring, through the study of raw materials and technologies, the vast world of “Arte Bianca”. The lectures, held by top experts and professionals in the field, will be preparatory to the creation of the gastronomic line of educational restaurants and other products to be marketed through different channels, such as panettone, doves, mustards, jams, and creams. Among these workshops we can find the one related to the perfect brioche, the one dedicated to the Easter dove and much more.
Mixology
Another workshop is on the art of mixology. Through master classes and lectures with leading professionals nationwide, we teach our aspiring barmen and bartenders how to recreate, through a cocktail, an all-encompassing tasting experience that engages all the senses. The workshop includes the study of dilutions and interactions between spirits and drinks, but we also explore the art of mixing by introducing creative elements such as spices, spirits and more.
Kitchen
Our culinary students have the opportunity to actively participate in both the conception and preparation of the lines of the two teaching restaurants.
All this by working alongside not only the Villa Terzaghi chefs in the day-to-day running of the restaurant but also by working alongside the most important Italian and international chefs during the many events that the Maestro Martino Food Academy promotes each year.
There is also no shortage of opportunities to practice outdoors, collaborating in the management, coordination and service of the various caterings that our two restaurants offer to individuals, companies or institutions.
