ONGOING PROJECTS

2019
new cooking and photography blog alongside the cooking school website

2019
launch of the new series of lamaCarbon knives with olive wood handle and forged and hand-hardened blades

PUBLISHING

2019
realization of the third book: The Ultimate Pasta Book (with the Sunday Cooking for a Week method)

2018
publication of the second Giuliano Cingoli’s book: Sunday Cooking for a Week

2018
the book Cucina Elementare is translated into english and published as Elemental Cooking – The Art of Cooking Separately

2017
presented at the Adi Design Index contest the book Cucina Elementare – La Separazione delle Cotture is not selected

2017 – 2018
design, implementation and training of personnel for a chain of fast food restaurants of Italian first courses (application of the Cooking Separately method in the professional field)

2016
The italian publishing house Hoepli buys and publishes the project of the book La Separazione delle Cotture, with the title Cucina Elementare – La Separazione delle Cotture



PRODUCT DESIGN

2016
design, production and distribution of lamaCarbon knives in collaboration with the Premana Based F.lli Rizzi knife factory, and the arch. Daniele Borin

2015
set up design and photographic exhibition from the book in Expo Gate + book presentation, in collaboration with designers Stefano Mandato and Pamela Visconti

2015
publication of the book La Separazione delle Cotture (italian version)

2010
design and production of a zero km market at Laboratorio Cingoli

2010
the second Laboratorio Cingoli website is launched + collaboration with graphic designer Riccardo Casiraghi (Gnambox)

CATERING / COOKING SCHOOL

2007
the first Laboratorio Cingoli website is launched

2007
cooking school at the Crals in Milan

2005
business catering

Promos official catering for the Milan Chamber of Commerce

2004
design and production of the Fondamaro line of chocolates, including graphics and packaging, in collaboration with the arch. Daniele Borin

2004
the cooking school Laboratorio Cingoli is founded in Via Tucidide 56, Milan, Italy

2002 – 2003
private catering: the project Cuochi a Domicilio starts

catering for private flights at Linate airport (Milan, Italy): preparation of lunches on private jets

RESTAURANTS

1997
chef in Le Scimmie restaurant, Milan, Italy

1995 – 1996
help cook in Da Berti restaurant, Algarotti street, Milan, Italy

1993 – 1995
experiences as a chef in mountain hotels during winter and summer holiday breaks

1991
Ami Berton’s (Remigio Berton) apprentice in via Goldoni, Milan (now Piccolo Sogno in via Lombroso)

Restaurant la Sagosta’s apprentice in via Gozzi, Milano

1980
I move my first steps in the kitchen at the age of six around Elena, the family cook at the time.