Giovanni Lullo
Chef Giovanni Lullo began his career by taking Niko Romito’s training course at Casadonna Reale in Castel di Sangro and then continued to work there when the restaurant was assigned…
Davide Giambruno
Davide Giambruno’s cooking philosophy is based on tradition, local products that are characteristic of a nation as strong as ours, enriching it all with modern techniques and giving an appearance…
Aldo Iannarella
He has a lot of experience in the field and a sincere passion for cooking that he says is part of his DNA. Born in Campania, and currently living in…
Antonio Di Maggio
According to Antonio Di Maggio, the traditional limitations of cooking are now in the past. In fact, a modern cook must be able to prepare anything, from starters to desserts.…
Davide Catalano
Davide Catalano was born chef almost by chance, observing his mother and great-aunt. The first experiences in Italy that in Northern Europe alongside illustrious chefs. The products and their seasonality…
Sandro Cicero
Sandro Cicero, 41, married with one child and another on the way, is a young chef with plenty of experience in Italy (Tuscany and Aosta Valley) and abroad (USA and…