Part 1 — First and Foremost, My Father When people ask me how I first became involved in cooking, I realise there isn't one particular moment I can point to. Cooking has always been part of my life, long before it became my profession. My first encounter with the restaurant world happened when I was very young. mio padre Guido Crepaldi My father was still a young man, probably not even thirty, when he decided to open a restaurant of his own in Chamois, a sma

Partire in un contesto turistico richiede tempo. E trovare una direzione ancora di più.

Salmon isn't caught in Lanzarote, and Uga isn't located by the sea. So what's the connection? On the island, there is a family-run business that smokes salmon, creating a gourmet product for discerning palates. The secret lies in the smoke. AHUMADERÍA DE UGA Ctra. Arrecife a Yaiza, Km 20 Yaiza, Canary Islands, Spain 35570

Tra Covid, burocrazia e restrizioni, la pizza ha tenuto in vita il progetto. Poi è iniziato il vero cambiamento.

Finché cerchi di cucinare quello che vuoi, non funziona. Devi partire da quello che hai.

Pensavo bastasse cambiare luogo per continuare a cucinare allo stesso modo. Mi sbagliavo.

Il problema non era capire i prodotti. Era come li usavo. E lì ho sbagliato tutto.

Lasciare tutto, cambiare vita e ricominciare da zero su un’isola. Non è stato come pensavo.

Today in Tenerife I shared a special day with special people, the people of the island of Graciosa, combining my culinary skills with the ancient recipes of the island, a small island with exceptional fishing potential, an island where fishing was the product that fed everyone, not only as food, but as a food exchange, an island full of quality, dignity, hospitality and sympathy, I thank all the gracioseros and all the gracioseras for this unforgettable experience

Vi racconto il piatto piú acclamato del mio ristorante