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We could call him a cook, chef or entrepreneur in the food sector but our guest chose fifteen years ago on his own how to define himself: freelance cook. With his two restaurants in the Ciociaria he creates menus that bring the culture of the territory to the center, a heritage endangered by global phenomena such as globalization itself or climate change. We will explore his 'spiritual need' that has driven him to cook for over forty years. We welcome Salvatore Tassa of Colline Ciociare.