May
26
The innovation of Cuomo Method®️ enters the menu of chef Marco Visciola
The phenomenon of seafood cured meats is promoted in the Il Marin restaurant in Genoa, through the use of Pesciugatore®️. A project starts from Calabria that puts fish under the spotlight, revived in all its species and in every possible declination of use. It is an apparently unusual encounter between taste and innovation, between hi-tech […]
