Grandpa Vittorio moved with his family to Sarmeola di Rubano, in the province of Padua, after purchasing the Hotel Aurora.

In 1981, his daughter, Rita Chimetto, together with her husband Erminio Alajmo, decided to take over the business, focusing on the hotel's restaurant and renaming it Le Calandre.

The name, which refers to a migratory bird capable of always finding its way home, became the symbol of their commitment and the indissoluble bond with their family roots.

As early as 1989, Raffaele began assisting his father Erminio in the dining room, deepening his knowledge of wine among the great terroirs of Italy and France.

In 1993, Massimiliano joined him. After his experiences abroad, he assisted his mother Rita in the kitchen, eventually taking full responsibility the following year, at just 20 years old.

And 1994 was indeed the turning point, when Erminio passed the torch of Le Calandre to Raf and Max, allowing their talent and vision to chart a new course.

Laura became the smiling face that welcomes guests for breakfast at Il Calandrino. To this day, she authentically embodies the Alajmo style and represents its values in her role as Brand Ambassador.

In 1992, Le Calandre received its first Michelin star. Rita Chimetto was among the first Italian female chefs to obtain this recognition thanks to her revolutionary approach to cooking, based on intuition and simplicity.

Erminio affectionately called her "the little star." Meanwhile, two of her children were already looking in the same direction.

In 2000, what is now known as La Dispensa Alajmo opened under the name "A Vittorio Alimentari."

A vibrant space that projects the tradition of a historic shop into a contemporary dimension, featuring gourmet specialties and design objects.

After receiving the second in 1997, on November 27, 2002, Le Calandre was awarded its third Michelin star. Max was 28 years old, making him the youngest chef in the world to have achieved this milestone.

An acknowledgment received without ever sacrificing his identity, experimenting and respecting the raw ingredients. Behind every gesture, every dish, a smile remains.

Il Calandrino is born, designed to translate the soul of Le Calandre into an informal and daily experience.

The menu draws from the same pantry as the Michelin-starred restaurant, accompanying guests from breakfast to dinner in a convivial and spontaneous atmosphere.

Also in the same year, during a charity food and wine evening, Raf and Max, together with Dr. Stefano Bellon, founded Il Gusto per la Ricerca, a non-profit organization supporting research into childhood neoplastic diseases.

Every year, a lunch or dinner is organized involving restaurateurs, wine producers, and friends who collaborate voluntarily and free of charge, making it possible to raise funds that are entirely donated.

In over twenty years, more than 2 million euros have been raised: a commitment that is renewed every year to transform solidarity into a gesture that nurtures hope.

The family acquires the historic café and restaurant in St. Mark's Square, an extraordinary place, rich in charm and memory.

On June 2, 2011, after the restoration of its rooms, Quadri officially reopens and, six months later, it is awarded a Michelin star, the fifth for the Alajmo family.

It all began with a friendship: the one with coffee roaster Gianni Frasi of Laboratorio di torrefazione Giamaica Caffè, who led the Alajmo brothers to 47 Passage des Panoramas. Here, within the walls of Paris's oldest covered passage, stood the historic engraving workshop of the Stern family.

Under the creative direction of Philippe Starck and the meticulous restoration by architect Dominique Averland, Restaurant Stern was reborn in September 2014 as a refined Italian-style café bistro. A place where art, once impressed on paper, is now expressed at the table.

The MammaRita Lab is born in Rubano: a pastry laboratory, research and development center, and headquarters. A place dedicated to Rita: cook, mother, passionate pastry chef.

A production space designed to supply all the Group's establishments with both sweet and savory preparations. This is where the leavened product line comes to life, distinguished by its balance and lightness, the result of a constantly evolving artisanal process, based on respect for ingredients, the natural leavening phases of sourdough, and the harmonious enhancement of flavors.

The Alajmo identity expands, seeking new places that resonate with its philosophy. In 2019, Sesamo was born within the Royal Mansour Marrakech, a meeting between Italian excellence and the authenticity of Moroccan craftsmanship.

The bond with Morocco was then strengthened in 2024 with the opening of Coccinella in Tamuda Bay, a hymn to Mediterranean simplicity and the great classics of Italian taste.

From the meeting with H-FARM comes a joint venture that combines innovation and food culture.

Alajmo takes the helm of the Campus's entire gastronomic offering, ranging from the country cuisine of Le Cementine to the fast-casual lightness of AMOR, bringing ethics and quality to the heart of a hub dedicated to the future of new generations.

2022 saw the opening of Alajmo Cortina: the soul of the historic El Toulà is reborn in a relaxed atmosphere, where vintage porcelain and traditional cuisine are revived with a contemporary twist.

A proposal that brings forgotten flavors back to life, allowing guests to rediscover the past with an entirely new pleasure.

Starting in summer 2025, the Alajmo vision will set sail aboard Crystal Cruises ships.

With the birth of Osteria d’Ovidio, Max's iconic creations and the refinement of Northern Italian cuisine will cross the oceans, bringing the excellence of Italian hospitality to new, extraordinary international destinations.