Pizza eternal study!!

One of the most difficult parts of my work and maintaining consistency and be able to create the logistics channel to be able to import the chosen products and then make the recipes chosen for the restaurants. I can say that every country has a different problem, but one of the biggest problems facing countries…

Caviar House Prunier

One of the most frequent questions to me from almost everyone is: What is your favorite dish?? The my favorite dish is all tipe of egg & specially “Caviar” I’m based in Hong Kong now then in this city & i think everybody know about this restaurant: Caviar House Prunier Hong Kong Airport Have few…

Napoli Pizza Village 2018

Napoli Pizza Village 2018: Also this year the Napoli Pizza Village surpasses itself, recording a record of attendance compared to previous editions: 1,047,000 people come at Napoli in Via Caracciolo to visit the biggest street pizza events in the world!! See you next year at #NapoliPizzaVillage

The home made Fast Food

It’s almost inevitable that most kids will ask for burgers, hot dogs & other fast food dishes… After all, they taste so darn good! Amost addictive! However, if we start to cook these types of dishes ourselves at home, it will no longer be considered as fast food or “junk food”. You can choose the…

New ingredients from Korean market!!

This time I’m in Seoul Korea for only 2 days, short stop – to set up my wine dinner with Marchesi Antinori Winary next week at The Kitchen Salvatore Cuomo Shinsa-Dong Seoul. I managed to spare a little time during the preparation of the menu, so I decided to visit a food market close to…

See You Next sunday in Manila!!

I’m getting ready for my departure to Manila Philippines, I’ll be at my restaurant on Sunday evening to prepare few spring dish!! I want to see everyone at my restaurant Salvatore Cuomo & Bar Up Town Parade BGC Chef Salvatore Cuomo is coming to Manila this Sunday! Link: http://salvatorecuomoph.com For reservations and inquiries, call 946-3072/…

Meaningless changes…

After traveling around the world, trying and tasting various cuisines, I came to realise that it is far more difficult to recreate authentic dishes and pass the know-how to other cooks.  Many chefs strive to create something new or innovative based on the traditional recipes, however, I find this trend is quickly fading. I too have…

New Zeland project.

Good Morning guy’s Recently, I have received many personal messages asking why I was in New Zealand. Some have asked if I have plans to open a pizzeria there, but for now, that is not the case. I have been frequently traveling to New Zealand because I have started producing some food products there, for…