Giuseppe Molaro, born in Naples on 26 November 1986, has shown a great passion for cooking since EARLY childhood. He obtained a diploma from the IPSSAR De Medici in...
Category - Chefs
We went to the historic “Gorizia” pizzeria in Vomero, where the owner, Salvatore Grasso, welcomed us with great openness right from the start. Enterprising...
Ciro Oliva, born in 1992, is a renowned pizzaiolo whose success reflects his commitment and dedication to the culinary sector. He represents the fourth generation...
Salvatore tells us about the birth of the pizzeria, their 3 generations and in particular the figure of his father Giuseppe Salvo. He also reveals some of his memorable...
Enzo Piccirillo, owner of La Masardona, shares with us history bites and “secrets” of his restaurant, from origins with his grandmother to the continuous evolution in...
Chef Lino Scarallo from the Palazzo Petrucci restaurant in Naples, takes us through the history and creation of one of his most iconic dishes: il timpano di paccheri...
In this interview we spoke with Chef Pino Bozza, owner and chef of the Antonio la trippa restaurant, where we talked about the strong tradition that binds the Chef to...
Interview with Amalfi chef Enrico Cosentino. From his professional experiences to the invention of scialatielli,which has now become one of the most well-known and...
The interview is based on the story of the restaurateur. Mr. Raffaele talks about his approach to catering and the changes in society. He places the concepts of...
In 1969, Antonio Mennella began crafting his first pastries in Torre del Greco, in the province of Naples. The pastries were meticulously handcrafted with care and...
