The interview focuses on the personal and professional training of the chefs at Grand Hotel Parker’s. Chef Domenico Candela, defined by the newspaper...
Category - Chefs
This interview tells the story of chef Caterina Ceraudo, which began on her father’s farm. Caterina was born in Crotone in 1987 and attended scientific high school...
Carmela is the owner of the homonymous “Trattoria da Carmela,” located in the famous Tribunali’s street, in the heart of Naples. The interview focuses on the Genovese...
Chefs
Carmela Apicella, Luigi Di Ruocco
Carmela Apicella, Luigi Di Ruocco
The Cetara’s anchovies colatura between history and modern times
The interview aims to recount the production and use of colatura di alici di Cetara, from local production in the past to modern production, with an excursus on the main...
The testimony of the executive chef of the Quisisana in Capri. A journey through his memories, his masters, his origins and the history of the island and the hotel. A...
We analyze with chef Franca Di Mauro the importance of the territory and the traditions that bind us. We talk about the great importance of women and their great skills...
Giuseppe Iannotti was born in 1982 in Telese Terme. He attended secondary school liceo scientifico and for this reason he decidedto study computer engineering at the...
In order to rapresent the importance of the Mediterranean Diet, we decided to interview the chef Ernesto Iaccarino, from the star Micheline restaurant “Don Alfonso...
Peppe Zullo is a farmer chef who has been able to give back to his land the pride it deserves by taking it around the world. For Peppe Zullo, food is considered an...
This interview has been realized to track down a chef’s memory in order to know his relationship with the mediterranean diet and knowing the importance that it has in...
