Claudio Stefani Giusti CEO of Acetaia Giusti
Born in 1973, Claudio Stefani Giusti graduated in management engineering at the University of Bologna and worked for the first 8 years of his career as a Business Consultant in Accenture. This experience led him to travel around Europe and the world working with important multinationals such as Nestlè, Barilla, Johnson & Johnson, Illy Caffè and many others. In 2005 he decided to join the family business, bringing his knowledge and expertise to the growth of Acetaia Giusti. A choice that led him to become CEO of Acetaia Giusti in 2007 and take it over in 2014. Today, Claudio represents the 17th generation of the Giusti family and he continues his work of brand development and business growth through a young and flexible entrepreneurial vision, with a team of more than 50 people with an average age of 30 years, a Museum, three flagship boutiques in the historic centers of Modena, Milan and Bologna, and four commercial branches abroad (United States, Hong Kong, Germany and South Korea).
Mirella & Carlo Galloni of Galloni Prosciutto
The Galloni Family
Led by siblings Carlo and Mirella, supported by Carlo’s sons – Federico, Francesco and Luca – is active throughout Italy. The straightforward manner in which we have handled all our business activities, has allowed the company to obtain the authorizations to export to countries with particularly strict health legislations, such as United States and Japan, where Galloni is the market leader for quality and volumes. The company is also authorized to produce Prosciutto intended for Canada, Mexico, Brazil, Chile, China, Singapore and Australia.The commitment of the company is not only towards business profitability, but also towards environmental and social sustainability through the implementation of tangible actions and good practices with all its stakeholders, hence its commitment also to achieving the Sustainable Development Goals of Agenda 2030, promoted by the United Nations, for a more sustainable global economy.
Our Mission: prosciutto, company, family Fratelli Galloni is a family-run company and it has decided to remain such throughout its business life. To this day, the key roles are entrusted to family members. This approach is the reason behind our family choice not to adopt production models that inevitably lead to trivial standardization of the product. All research and innovation aimed at improving product and process take place along our shared intention of respecting and enhancing our tradition. We share deep ties, ideas that become a tangible experience every time our Prosciutto reaches the table of those who prefer excellence.
Silvana Chiappelloni of Alberto Restaurant
Silvana Chiappeloni was born and raised in a small village called Mareto, in the province of Piacenza, in Emilia-Romagna.
Silvana’s parents, Angela and Agostino, were loving and talented people who infused their children, Silvana and her brother, Roberto, with a sense of courage, hospitality, and a strong work ethic. Silvana learned the value of fresh, local foods from Emilia Romagna, and inherited her mother’s fine cooking skills. Prosciutto di Parma, Parmigiano Reggiano, and fine aged balsamico were cherished and enjoyed by the Chiappelloni family.
As an excellent student, Silvana earned a diploma in Hospitality, Tourism, and Travel. She became fluent in English and French when she was employed by a family, and afterward, at a private school in England. Bright and eager to learn, Silvana accepted an opportunity to travel to Switzerland, which profoundly influenced her professional and personal life.
As a 19-year-old employee of The Golf Club of Geneva, Switzerland, Silvana learned valuable management and hospitality skills. Always a polite and gracious young lady, Silvana thrived in the Club’s cultured and refined atmosphere.
In 1976, Silvana moved to New York, where she joined her brother, Roberto, in managing Alberto Restaurant in Forest Hills, Queens, New York. When Roberto left to pursue other endeavors, Silvana remained to develop Alberto as a destination for fine Italian cuisine in Forest Hills and cultivate a loyal clientele.
Silvana’s outstanding culinary skills, her broad knowledge of wines, her gift of gracious hospitality, and her strong work ethic were key elements in the success of Alberto Restaurant. Handmade tortelli pasta with three cheeses became one of the signature dishes of Alberto, together with the other distinctive and delicious dishes on the authentically Italian menu. Diners entering Alberto’s elegant dining room were always welcomed by Silvana’s warm smile, and her dedication to her clients’ outstanding dining experience. Alberto earned high praise for its fine cuisine, outstanding service, and especially, for its gracious host and executive chef, Silvana Chiappelloni.Silvana’s commitment to excellence allowed Alberto Restaurant to thrive for decades.
In January,2023, after 49 years of a successful business, and having survived a pandemic and the changing dining habits of New Yorkers, Alberto Restaurant was sold.
Silvana is beloved by scores of loyal clients, many of whom have become her dear friends.
Gifted with intelligence, grace, kindness and sensitivity, Silvana Chiappelloni has earned the admiration and affection of demanding New York diners. We salute Silvana as a “woman for all seasons,” who has begun an exciting new chapter in her life.