The chef from Ascoli Giacomo Costantini on “Striscia la Notizia”

TELEVISION – He was a guest on the “Masterpieces of the world in the kitchen” section of the satirical program on Canale 5, proposing a revisitation of tuna Shokupan

A listener on TV. The chef Giacomo Costantiniwas the protagonist of the food and wine column “Masterpieces of the world in the kitchen” within the program Strip the News on Channel 5.

During the episode Giacomo Costantini, executive chef of the “Tetsu” restaurant in Ascoli, proposed a reinterpretation of the tuna Shokupan, the typical Japanese milk bread enriched with a double tuna tartare, wasabi sauces and grilled pak choi.

Born in 1986, a student of the Chefs Academy, Costantini grew up observing the recipes of typical Marche cuisine from the women of his family. After following various courses, seminars and experiences in many restaurants in the area and in central Italy, he stopped first in Japan and then in Brazil where he was enchanted by the Japanese culinary tradition so much so that he turned his passion into a job. And it was in Sao Paulo, alongside a Japanese-Brazilian star chef, that he experimented with a new approach to Japanese cuisine.

el.min.

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