THE BTALY TEAM EXPANDS WITH TWO NEW COLLABORATIONS

Federico Ferraro (chef) & Riccardo Negro (scientific popularizer) 

 

RICCARDO NEGRO: BTALY’S SCIENTIFIC POPULARIZER

Let me introduce myself: I am Riccardo Negro, born in 1996. My story began in a small town in Piedmont, near Liguria, Italy. At the age of 16, I discovered weight training. I immediately started to see positive results by following a self-made training and nutrition program, where I put into practice and experimented with what I read in fitness magazines and books. This is how my passion for nutrition and fitness began.

Soon, I decided to make a career out of this new lifestyle. Immediately after I graduated from high school, I decided to continue my studies and applied to university. I majored in Sports Science, and I attended more than 10 courses at the International Sports Science Association and the European Sport Nutrition Society. Additionally, I pursued 16 scientific certifications including CONI’s (Italian National Olympic Committee).

During my academic career, I was also chosen to join the staff of the Sporting Club Leonardo da Vinci in downtown Milan as a personal trainer. I studied and worked simultaneously, combining theory with practice and testing it in the field: first on myself, and then on my clients, always with an approach based on scientific evidence.

I never stopped studying. I am currently getting a master’s degree in Nutritional Science while, at the same time, I attend numerous refresher courses. Every aspect of my life is dedicated to fitness. I help  my clients to improve their health, take care of their shape, and enhance their performance. For years now, I have been a member of ANTEAS, an association involved in promoting health. Our goal is to build a solid culture of self care, through meetings about food education, correct lifestyles, and gym courses.

My collaboration with Btaly is a work opportunity for me, but more than that it is a pleasure, because I strongly believe in the project created by two people I know very well.

 

Look me up on Instagram: riccardonegro_fitness

 

 

FEDERICO FERRARO: BTALY’S CHEF

My name is Federico Ferraro, and I was born in Savona, Italy in 1996. ever since I was a child, I had a passion for cooking. For this reason, after middle school, I started my training at the Culinary Institute of Mondovì. First, I learnt the basics, the fundamentals of cooking. Then, over the 5 years of study, I learnt the finest techniques and improved my skills.

I also had the chance to practice my culinary skills during school. My first internship was at MSE Tutta, a historic niche restaurant in Millesimo, province of Savona. Then, at the five-star Grand Hotel Savoy, in Cortina d’Ampezzo, where I learned how to work in a large brigade: you help each other as a team, but everyone has their own specific tasks to complete. The most influential experience that I had was at the Locanda dell’Angelo, a one-star Michelin restaurant in Millesimo, where I started as a commis, and then became sous chef. There, I had the honour to work alongside Chef Massimiliano Torterolo, who taught me most of what I know about cooking today. For four years now, I have been managing the kitchen of the restaurant La Staffa in Roccavignale, province of Savona, where I offer a traditional cuisine revisited in a modern key.

I really enjoy experimenting with new ingredients to satisfy my special customers. One of my favourite dishes I have created is Spaghetti di Gragnano sauteed in beetroot extract, Sardinian pecorino cheese and crispy guanciale.

I immediately took advantage of Btaly’s proposal to collaborate with them, as I passionately believe in the project.

Look me up on Instagram: Fede in cucina