The “Fenesta Verde” trattoria is part of the gastronomic history of Giugliano in Campania, a town that boasts an ancient culinary tradition rich in authentic flavours...
Category - Chefs
The interview with Fofò was an opportunity for growth and training for us. In fact, through his stories it is possible to retrace the various stages of Neapolitan...
The restaurant Nennella situated since 1949 in Spanish neighborhood, one of the most popular places of Naples. Daniele Vitiello, 4th generation, bring us with him in a...
Teresa Iorio was born in 1973 in Naples. Nineteenth of twenty children, She carries on the work of her father, the master pizza maker Ernesto Iorio, in her pizzeria...
Defined as ‘the man who whispers to the anchovies’, as well as the creator of the Genovese tuna, Pasquale Torrente narrates his culinary philosophy...
Pietro Parsi, aka cuoco contadino, with a strong bond with the land, has been appointed ambassador of the Mediterranean Diet in the world. With its initiatives and its...
Interview with chef Francesco Martucci, pioneer of contemporary pizza, owner of a pizzeria “I Masanielli” in Caserta. Interiew by: Jacopo PalumboVideo by:...
The purpose of the interview is to investigate what drives two young restaurateurs in their thirties to go against the current and invest in their own territory, despite...
Assunta Pacifico, born in 1962 into a family of fishermen, started working with her parents from the age of seven. As a child, her main task was cleaning mussels, which...
Ivano Veccia, a long-time pizza maker from Forio d’Ischia, fell in love with his art from a young age. His passion for traditional Campania cuisine and the...
