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The Caraponzolo
For many, the ability to cook food has become an exhibition, promotion or sale of something that has nothing to do with one of the highest daily expressions of human creativity.
The Caraponzolo
We mistakenly think of haute cuisine in the same way as haute couture or luxury cars: to produce excellence at all costs. This phenomenon leads, as a logical consequence, to an undemocratic cuisine made up of exclusive products from markets all over the world, with enormous costs and embarrassing waste.
The Caraponzolo
The ability of a chef must be such as to suggest true, sometimes complex, flavors of his own territory, also starting from simple, fresh and genuine ingredients.
Carlo Tonnarini, cook for passion
