“I’m not flattered nor am I interested in being fashionable, I work hard to promote my land and the DOP buffalo mozzarella from Campania”
An excellent product, the mozzarella cheese, and the daring skills to preparate it in a creative way are the distinctive traits of the ever-smiling Chef. Her walks in the Royal Palace of Caserta, her desire to recount the food and her knowledge of the products, do the rest.
Article on “Blue Air Magazine” august-september 2018
You’ll find on: https://inflightmagazine.blueairweb.com/italia-beblueair-no9/
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- restaurants / by Gabriel laurent
