PAVIA. The nightmarish adventures around Italy of the starred chef Antonino Cannavacciuolo start again: they are the new ones Hells Kitchen, protagonists of the cycle of unpublished episodes expected from today exclusively on Sky Uno and Now. The episode on the Cà Bella tavern in via Ferrini 5 in Pavia will be broadcast on the evening of July 4th.
For the 7 Michelin Star chef (including three for his restaurant Villa Crespi) – the time has come to take on the role of the whip again: impossible missions in which he will visit restaurants with excellent service, style and quality of food which are judged disappointing by dissatisfied customers, and will meet restaurateurs and kitchen staff where arguments, improvisation and mismanagement reign. To avoid the risk of closure, Cannavacciuolo, with decision, creativity and empathy, will bring his experience as a chef and entrepreneur to advise managers and employees and help them find a solution. In this cycle of episodes, the mission impossible adventures will be in Tursi (Matera), Avezzano (L’Aquila), Rivoli (Turin), Modena, Tropea (Vibo Valentia) and Pavia. The first restaurant will be “Il Rifugio del Ghiottone”, a business in Scarlino Scalo, in the province of Grosseto, by Yaqueline born in Cuba and raised with the myth of Raffaella Carrà.
In Pavia Cannavacciuolo with the crew had come to Pavia last December to overhaul the kitchen in via Ferrini.
In each episode of Cucine da Incubo, a Sky Original show produced by Endemol Shine Italy – broadcast from today every Thursday for seven weeks, at 9.15pm – Chef Cannavacciuolo will arrive at the restaurant to try the menu first hand and evaluate the food and service, he will observe then the staff gets to work and, based on the problems that emerge, will give their advice, also providing advice for a new menu. The venue will undergo a complete renovation to be carried out in record time, to give a completely new look and atmosphere, more welcoming, functional and livable than the previous one: a structure that will now finally be customer-friendly. After these interventions, the staff will then be ready to start again: with the passion for restarting and the strength of the advice received from the chef, but also with the fundamental awareness of past mistakes, all the people working in the dining room and kitchen will be able to return to work , reopening the doors to customers.
