(AGENPARL) – Rome, 3 June 2024
(AGENPARL) – Mon 03 June 2024 Press Release
Chef&Co. – Table crafts
edited by Licia Granello
Officine San Carlo
Stradone Vigliena 23/A, 80146, Naples (NA)
from May 7th to June 4th
5 Tuesday | 5 meetings | 5 chefs
Last meeting: Liberato and Raffaele Cuomo
Final meeting for “Chef&Co. – The professions of the table”, the project curated by Licia Granello created to talk about the culture of food. On Tuesday 4 June, from 10:00 to 13:00, Liberato and Raffaele Cuomo will reveal the magic of their wonderful ice creams, which attract tourists from all over the coast to the “Gabriele” ice cream shop in Vico Equense.
The new format brings the world of food to San Carlo for the first time, in a fascinating and delicious combination. The stage will once again be Officine San Carlo, the urban factory of creativity born from the conversion of the former Cirio factories on the industrial port of Vigliena, in the district of San Giovanni a Teduccio.
Once upon a time there was a small dairy in the Pignasecca neighborhood that sold products from the dairy it owned in Vico Equense. But in the summer Naples emptied and the milk surpluses weighed on the company budget. Thus, the owner Gabriele Cuomo, son of the founder Liberato, began preparing ice creams and selling them in the Vico shop which he baptized with his own name. Special ice creams, made with delicious milk and embellished with high quality ingredients, sometimes with unusual and original combinations. The ice cream is accompanied by cheese creams and lemon delights, magnificent leavened products and the best cream in the world. It is 1968. Gabriele’s sons, Liberato and Raffaele, have expanded the offer: the ice creams, which attract enthusiasts and gourmands from all over the coast, have flavors that range from annurca apple to babà, in a continuous search for the best products of the territory. And then jams, pastries, and the gastronomic gems that make Campania great.
Participation is free by booking at the following link:
https://officine-san-carlo.eventcube.io/events/61031/chef-e-co-contro-con-liberato-e-raffaele-cuomo/.
The meeting will be accompanied by delicious readings, suspended between literature and gastronomy, by Antonella Romano, teacher of the Weaving Workshop at Officine San Carlo.
The “Chef&Co.” project is created with the support of Pastificio G. Di Martino, Gianfranco D’Amato and L’oro di Capri – Association for the protection of the Capri olive tree, Wine&TheCity.
Chef&Co – The professions of the table
by Licia Granello
The founding idea is that of the story and transmission of food culture through dialogue with its protagonists, starting with the chefs. If food is value and not a commodity, then it is worth knowing the story of those who embody that value every day with their work, from rags to riches.
Starting from the stars – in the sense of fine dining and similar – means attracting more of the attention of the Masterchef generation, investigating the lives and choices beyond the thousand lights of the cameras. Inspirational stories, seasoned with the spices of a recipe revealed for the occasion, so as to start the weaving of a new relationship between culinary art and theatre. Partly because, in the wake of what has been happening around the world for years, in Italy too, museums, theaters and public buildings are becoming opportunities for interesting gastronomic experiences. Partly because the history of opera theater is literally full of food references. And finally because cooking has its own music, from the pipping of the ragù to the sizzling of the bacon, all the way up to the splash of the pasta water and the banging of the lids.
All of this, experienced and narrated in a city that is an enormous container complete with fire on the side (Vesuvius).
Five meetings, told and cooked. Declined according to the food, but also according to the five senses (all absolutely involved in the food experience). Five recipes created for the San Carlo Theater, to fill the first pages of an original and exclusive gastronomic notebook.
The names of the five interviewees are those of the young Neapolitan super chefs Marianna Vitale, Marco Ambrosino and Giuseppe Iannotti. They are joined by a pair of talented pizza chefs on the launch pad – Gianni Barone and Marcello Fontana – and the ice cream makers-chefs Liberato and Raffaele Cuomo. According to a Bocconi study, in fact, the investments with the highest returns in the world of food are pizzerias and ice cream parlors: low cost of raw materials, high yield of the finished product, reduced use of workforce, constantly rising prices.
Food is culture. Where to tell it, if not in the laboratory of one of the most beautiful theaters in the world?
Chef&Co. – Table crafts
Officine San Carlo
May 7, 10:00 – 13:00 | Marianna Vitale
May 14, 10:00 – 13:00 | Marco Ambrosino
May 21, 10:00 – 13:00 | Giuseppe Iannotti
May 28, 10:00 – 13:00 | Gianni Barone and Marcello Fontana
June 4, 10:00 – 13:00 | Liberato and Raffaele Cuomo
With the support of
Pastificio G. Di MartinoGianfranco D’AmatoThe gold of Capri – Association for the protection of the Olive Tree of CapriWine&TheCity
