Tag: Travel

イースターの昼食in フランス：ナポリ風ロースト子ヤギの思い出（食材も伝統も諦めない！）

はじめに：ナポリとプロヴァンスの間で Introduction: Between Naples and Provence 「フランスに引っ越した時、イースターの食事の準備は大変だろうと思っていました。でも、最初の春のマーケットで発見したのは、ここでも子ヤギのローストがナポリと同じように愛されていること！故郷の香りは恋しいけれど、ヨーロッパのカトリック圏ではどこでも、イースターは『分かち合い』『子羊（または子ヤギ）』『食卓を囲む幸せ』という共通の味わいがあるのだと気づきました」 “When I moved to France, I thought preparing Easter meals would be a lot of work. But when I went to the first spring market, I discovered that roast kid is just as popular here as it is in Naples! I missed the aromas of home, but I…

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Mozzarella vs. Aged Cheeses: Why Are They Served at Different Times During a Meal?

Mozzarella vs. Aged Cheeses: Why Are They Served at Different Times During a Meal? Italian cuisine, rich in flavors and traditions, places great importance on cheese, which appears at various points in the meal but plays different roles. One of the classic examples is mozzarella, often served as an appetizer, while aged cheeses, like Parmigiano…

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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…

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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…

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Tokyo tour November 2020

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- and another two day…

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