San Pellegrino – Easy Blinis with Smoked Salmon and Caviar

The New Year is fast approaching – in less than a couple of days in fact!  And what a year it has been! I’m not sure about you, but I am terribly eager to be rid of ‘20 and to ring in a hopefully brighter year of ’21!  “Out with the old and in with the new” has … Continue reading San Pellegrino – Easy Blinis with Smoked Salmon and Caviar

Yeast making at LAB3680

It was not easy to decide what to do during this bad pandemic period. After my return to Japan in March from the Philippines I realized that it was not a virus like a normal cold but that it was getting much more serious. I started thinking about how to develop products with a long … Continue reading Yeast making at LAB3680

Recipe: Spaghetti with Guanciale Ham, Tomato and Provolone.

Recipe: Spaghetti with Guanciale & Provolone cheese, グアンチャレハームとプロボロネチーズのスパゲティ

Neapolitan Pizza at Home!

Chef Salvatore Cuomo Making a Neapolitan Pizza at Home

Recipe: Italian style Truffle Fondue

Making a cheese fondue with truffle at home!

Tokyo tour November 2020

Cuomo Family Tokyo tour. Hello everyone I just returned from Tokyo completing mine tour probabbly the last one of 2020. 4 days of very intense work we did the stage at XEX Atago Green hills -Salvatore Cuomo Bros- the white truffle night, and we went to the kitchen Salvatore Cuomo Ginza -The Porcini mushroom night- … Continue reading Tokyo tour November 2020

Hokkaido oysters with San Pellegrino water and parsley sauce

Hokkaido Oysters with San Pellegrino & green sauce

Chef Chele Gonzales

Who does not know the name of this chef in the Philippines: Chele Gonzales, I say Philippine but in reality he is a International famous chef also to be one on the list of the Best50 in Asia. he is not only a very good chef but he is also a friend of mine and … Continue reading Chef Chele Gonzales

Casatiello Napoletano Recipe

Ingredients: For the dough:1KG. flour (Caputo Sacco Rosso)580ml..Water 150gr. Lard3gr. fresh yeast20gr.Salt and pepper80g grated parmesan cheese (optional) For the filling:250gr.Salame Cacciatore DOP (Cube Cut) 250gr.Prosciutto Parma (Cube Cut) 200gr.Pork ham (can be Porchetta,Ciccioli etc.) 200gr. mix Provolone & Parmiggiano (Cube) 4 Boiled Egg (minced Cut) For the topping:6 whole eggs (In shell) Preparation: In … Continue reading Casatiello Napoletano Recipe

Imamura Manila-Okada

Absolutely the best Japanese restaurant in Manila! This restaurant never ceases to remind me how lucky and proud I am to be part Japanese. Chef Imamura's skill and sophistication is felt in every dish... The delicate flavors are discrete, yet powerful... The foie gras simply melts in your mouth! For lunch, they offer a comprehensive … Continue reading Imamura Manila-Okada