After almost 9 monts of Covid19 crisis i decide to start a new project in Japan, plan to create a Laboratory for ingredients resarch and new creation of yeast starter from local fruit in Oita (Kyushu) area. My work connected with my restaurants will remain the same it is not a phase of abandonment indeed I am trying to do this to improve my doughs my recipes and give a place where they can study all my chef in Japan and from other country. I do not hide the fact that I am very excited by the project of having to renovate an ancient Japanese house and then have it transformed into a Agriturismo style farmhouse, home and workshop I should probably spend a little time but it’s worth it because it’s something I like and then having the fundamental bases of our ingredients is always a very positive thing.
The Covid 19 crisis it made us all change a little bit, the lifestyle, the job, the habits in a very negative direction but I want to try to find an opportunity within all these problems something that keeps me busy and doesn’t make me think in a negative way and I advise you all to do the same … it doesn’t matter the size of the projects or the type of project but I think it is important to find a basis that makes us adapt during this bad period and try not to think about a negative future that it only leads to depression.
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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