The historic Milanese hotelier was founded in 1860. Later, thanks to the skills of Pasquale Medagliani, a very young tinsmith who started working in the workshop in Via Borgospesso at the age of seven, the fame spread to such an extent that Pasquale decided to open a workshop for the production of household goods, and later the shop, in order to satisfy all the demands.

The company soon became one of the most prestigious in the city, attracting the attention of top chefs and clients from Milan's wealthiest families. This is evidenced by an invoice from 1913 for some deliveries to the Palazzo Orsini in Milan, owned by Prince Pio Falco di Savoia. This was the beginning of the family's journey to spread the culture of Italian cuisine and international gastronomy.

At the end of the First World War, the company continued its development in a new location, extending its activities to all corners of Italy. This process of growth led the company to ally itself with the most important entities in the country, as evidenced by this postcard addressed to the Marzotto family of Vicenza.

After Pasquale, it’s his son Giannino who carries on the business and takes it to new heights during Italy’s post-war economic boom.

Giannino was one of the founding members of the Milanese Chefs Association and for 30 years he was the director of the magazine of the Italian Chefs Association.

In the 1947, the FIC awarded him the title of “Father of the Chefs” for his dedication and constant collaboration with the greatest chefs.

To manage the company's expansion, Giannino, recognising the importance of integrating new energies and visions to support the company's development, asked his son Eugenio, still a student, to join the company. Today, three generations of the Medagliani family are working together to return to where it all began.

With over a hundred years of experience, Medagliani is recognised as one of Milan's historic companies, the oldest in Europe alongside Dupont et Malgat in Paris. It's time to pass the torch from grandfather Pasquale to grandson Eugenio, with a heartfelt message

In the midst of an economic boom, Giannino inaugurated the new headquarters in Via Carlo Tenca. During this period, the company not only completed its commercial offer, but also significantly expanded it, diversifying both the types of customers and the target markets. This development was also made possible by the acquisition of exclusive rights for national and foreign products, enriching the product range and satisfying the increasingly diverse needs of the market.

Eugenio, Giannino's son, born in 1931, took over the management of the company. Intellectual and curious, he is currently studying chemistry and immediately began to study ancient culinary texts. He came to the conclusion that good and authentic cuisine required "tried and tested, more functional tools, the fruit of centuries of experience and constant collaboration between chefs and artisans in the aristocratic and princely courts".

Eugenio continued in the family business and for 42 years he was the managing director of the magazine "Il Cuoco", the official voice of the Italian Chefs Federation. In 2017 he was appointed Honorary President of the FIC.

“A pewterer like me, albeit a humanist, can certainly advise the chef on which procelain dishes, made from the finest kaolin, are best suited to showcase his ingenious culinary creations”.

A true friend and advisor to the most famous Italian chefs, his passion for enogastronomy led him, while still a student in 1952, to establish close relationships with the most famous Italian chefs. For decades, he has studied every aspect of gastronomy and, thanks to his knowledge and ingenuity, he has developed custom-made kitchen utensils and given valuable advice on how to optimise daily work in professional kitchens.

In the articles he has published over the years, Eugenio has explained the genesis of culinary tools, the physical changes that food undergoes during cooking, and the many anecdotes that are the result of his relationships with great Italian and international chefs.

His dedication to research culminated in 2016 with the publication of "The History of the Pot", written in collaboration with Carlo Valli. It is a veritable encyclopaedia of knowledge in which Eugenio skilfully summarises all his knowledge of the world of kitchen utensils.

Medagliani moves from its historic headquarters in Via Tenca to a new, more spacious location in Via San Gregorio. Eugenio decides to dedicate a large area to the bookshop, offering customers the opportunity to consult prestigious recipe books by famous French chefs. It's a period of great excitement, curiosity and enthusiasm: the greatest chefs actively visit the shop and collaborate in the search for new recipes and the subsequent publication of new Italian cookbooks. It's a real literary movement, in which prestigious names stand out: Missani, Marchesi and Sergio Mei.

The new location on Via Oslavia has the advantage of pssesing a space dedicated to cooking classes and product presentations, created for all restaurateurs and gourmets who want to evaluate a product or learn about professional innovations to be able to use them fully.

This new way of communicating with the customer, invented by Eugenio, now commonly used, includes exclusive courses on both modern and ancient niche products. 

The new location on Via Oslavia has the advantage of possessing a space dedicated to cooking classes and product presentations, created for all restaurateurs and gourmets who want to evaluate a product or learn about professional innovations to be able to use them fully.

 This new way of communicating with the customer, invented by Eugenio, now commonly used, includes exclusive courses on both modern and ancient niche products.

The acquisition of Aberghiera by Eurocoltellerie, a leading Lombard company in the rental, sale and maintenance of cutting equipment since 1988, marks a meeting between tradition and innovation.

The acquisition has allowed the company to adapt to the modern needs of the HO.RE.CA sector, guaranteeing qualified assistance in the selection of quality products. Although Medagliani has evolved, it has not lost its essence and remains a "wonder workshop" for inspiration, advice and discovery in the culinary world.

Eurocoltellerie has enhanced Medagliani by moving to a new, modern headquarters in Via Curiel.

Spread over 1500 square metres on three floors, this location has been designed to showcase the wonders of Medagliani, including a revamped show cooking area for culinary experiences and the reintroduction of the company's signature courses.

The friendship between Eugenio Medagliani and Gualtiero Marchesi goes beyond mere professional collaboration. This unique bond has had a significant impact on the industry, demonstrating how two visionaries, united by friendship and common goals, can revolutionize the way we conceive cuisine and inspire future generations in the field of gastronomy.

Together, they have explored new culinary possibilities, challenging conventional culinary patterns and demonstrating that it is possible to be faithful to tradition while innovating. Their alliance has influenced not only contemporary chefs but also a broader audience, educating them to a deep appreciation of culinary art.

The story of their friendship represents the importance of personal relationships in the professional world. By working together, they have left a lasting legacy that continues to influence the culinary world, demonstrating how mutual respect, shared vision, and friendship can transform an entire industry. Celebrating the friendship between Medagliani and Marchesi means recognizing not only their individual contributions but also the power of human unity in promoting innovation and excellence.

"Our paths crossed when we both became involved in our fathers’ businesses. Gualtiero’s father had always been an innkeeper and restaurateur by tradition; mine had always been an artisan producer and seller of kitchen utensils and tools for chefs. Natural affinities, the same passion for art and music, transformed a working relationship into a friendship. I don’t want to define as extraordinary, but which, out of realism, I will simply call 'solid'." – Eugenio Medagliani