Start to Cut all’Guanciale Ham and sautée in Pan without oil on low heat until translucent.
グアンチャレハーム切ってから弱火でフライパンの中で炒めます。
Add halved tomatoes and sautée for 5 minutes. Then add one cup of hot water and continue to sautée for another 5 minutes.
切ってあるトマト入れて5分ソーテしてからカップ1のお湯入れてからあと5分煮込みます。
Start to boil pasta in hot water with salt.
パスタをあらかじめ塩をしておいてお湯の中で茹で置いてください。
Add a ladel full of pasta water and a drizzle of olive oil to the sauce. Drain cooked pasta and add to sauce together with Asiago & Provolone cheese & sautée for 1minute. Serve with black pepper.
Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother.
Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection.
A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza."
Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.
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