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

New life style…

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 … Continue reading New life style…

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

Home made Tofu!

How to make Tofu at home

The biggest wood speaker in the world!!

The biggest wooden speaker in the world

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

Breakfast Scones with Mortadella Bologna IGP and Grana Padano Cheese

Buon Giorgno! Today, I was in need of some freshly baked comfort food for breakfast, but instead of the regular sweet breakfast, I was craving something savory and with a bit more of a kick to it. My wife normally bakes plain or chocolate chip scones for the family, that are then slathered with butter/clotted cream … Continue reading Breakfast Scones with Mortadella Bologna IGP and Grana Padano Cheese