About us
Marta Pulini and the excellence of her cuisine, together with the creative fantasy of Sabrina Lazzereschi, comprise the soul of Bibendum, or what we like to call, "food experience".
For over 20 years we undertook the mission to spread the culture and pleasure of food during our events events, whether they are private, corporate or institutional.Our continual endeavor to offer you our institutional solutions, the painstaking selection of wines, meticulous service and, particularly, creativity in the food staging and culinary creations are the fundaments of our food offers.
Bibendum's figures
Over the last 12 months we held over 265 events, hosting 38,000 people (1,400 guests in a sole occasion!) and travelling 200,000 km starting from Modena going towards Turin, Taormina, Rome, Florence and Venice, transporting a total of 500 tons of goods among which were food, beverages, and equipment, and using 180,000 ice cubes.
We prepared 1,200 dedicated recipes and served 24,600 drinks and sent more than 21,600 mails to organize the perfect event!
GAIA LAPINI
General Manager
Bibendum’s mission is to make the goals and significant events of a single person or of an organization unique, perfect and unforgettable. Love for food and the practice of art guide the work of a staff composed of chefs, food managers, creative flower designers, wedding planners, and logistics and customer care personnel. The management of the projects, guided by Gaia Lapini, enables lean operations with scopes and figures of all types and dimensions, because the ability to blend rationale, creativity and passion is in Bibendum’s DNA.
MARTA PULINI
Executive chef
The creative mind of Bibendum cuisine, Marta was trained at some of the most prestigious international schools of high cuisine, gaining such renown in the United States, that she received in 1999 the award of “Best Female Chef” of the Veronelli Guide. She has organized prestigious events for celebrities of the world of art and show biz. Ethics, territoriality, seasonality and respect for those who produce the best raw materials makes Marta’s dishes a canvas on which she manages to portray the philosophy and passion that has been her driving force all these years.
SABRINA LAZZERESCHI
Experience Art Director
Co-founder of Bibendum, alongside chef Marta Pulini, Sabrina Lazzereschi is the creative mind of the set-ups which make of Bibendum a reality with an unmistakable style, and succeeds in perfectly interpreting the needs of the clientele and making food not only a taste experience but a visual emotion. By adapting the presentation and food servicing to the stylistic demands of the client as if one was sewing a tailored outfit, she makes what is usually considered only an accessory attractive and incisive.
MARTA PULINI
Executive chef
The creative mind of Bibendum cuisine, Marta was trained at some of the most prestigious international schools of high cuisine, gaining such renown in the United States, that she received in 1999 the award of “Best Female Chef” of the Veronelli Guide. She has organized prestigious events for celebrities of the world of art and show biz. Ethics, territoriality, seasonality and respect for those who produce the best raw materials makes Marta’s dishes a canvas on which she manages to portray the philosophy and passion that has been her driving force all these years.
GAIA LAPINI
General Manager
Bibendum’s mission is to make the goals and significant events of a single person or of an organization unique, perfect and unforgettable. Love for food and the practice of art guide the work of a staff composed of chefs, food managers, creative flower designers, wedding planners, and logistics and customer care personnel. The management of the projects, guided by Gaia Lapini, enables lean operations with scopes and figures of all types and dimensions, because the ability to blend rationale, creativity and passion is in Bibendum’s DNA.
SABRINA LAZZERESCHI
Experience Art Director
Co-founder of Bibendum, alongside chef Marta Pulini, Sabrina Lazzereschi is the creative mind of the set-ups which make of Bibendum a reality with an unmistakable style, and succeeds in perfectly interpreting the needs of the clientele and making food not only a taste experience but a visual emotion. By adapting the presentation and food servicing to the stylistic demands of the client as if one was sewing a tailored outfit, she makes what is usually considered only an accessory attractive and incisive.
Headquarters
To celebrate our first 20 years we gave ourselves a new, more roomy, and multi-functional headquarters, to create, envisage and pursue the most overwhelming and passionate food experiences.
A totally equipped kitchen of 280 m² dotted by 18 m² of kitchen hoods spread out among ovens, blast chillers, induction plates complete with accessories will make unique recipes blend tradition and innovation.
A 1,800 m³ warehouse stores and gathers the result of extenuating efforts to bring unique pieces to the table and create absolutely memorable set-ups that differ each time, and lastly, 250 m² is dedicated to the offices.
To celebrate our first 20 years we gave ourselves a new, more roomy, and multi-functional headquarters, to create, envisage and pursue the most overwhelming and passionate food experiences.
A totally equipped kitchen of 280 m² dotted by 18 m² of kitchen hoods spread out among ovens, blast chillers, induction plates complete with accessories will make unique recipes blend tradition and innovation.
A 1,800 m³ warehouse stores and gathers the result of extenuating efforts to bring unique pieces to the table and create absolutely memorable set-ups that differ each time, and lastly, 250 m² is dedicated to the offices.
