In 2012, Francesco Panella left his native Rome at the age of 40. He had already reached the pinnacle of success in the restaurant business as the head of Italy's massively successful Antica Pesa brand. However, the native Roman was not satisfied with the status quo. Past meets future. Francesco Panella is direct and sincere, just like the food at his restaurants. Together with brothers Simone and Lorenzo, he is the heir to a know-how handed down over four generations — from the time Antica Pesa opened its doors in the heart of the Trastevere district in 1922. Francesco Panella creates the "Hospitality for The Future by John Cabot University & Antica Pesa" challenge. To look beyond, think of the future, and leave the beaten path — the actions of those who don't let difficulties prevent them from setting the bar higher and higher both for others just as much as themselves. The recipes that made the history of Roman cuisine at Antica Pesa (cacio e pepe, carbonara, coda alla vaccinara and more). My family history, the origins of the restaurant in the heart of Trastevere that has become, over the years, an institution in Rome. A journey into the flavors of authentic Roman cuisine where tradition meets the creativity Da Roma a Brooklyn e ritorno (in TV). Francesco Panella è uno chef italiano, nato a Roma da una famiglia di ristoratori che può vantare la gestione del famoso ristorante Antica Pesa dal 1922 Francesco Panella In my work, technique and innovation must contribute to keeping the tradition and flavors of Italian gastronomic culture alive and intact. After moving to New York in 2012 to open Antica Pesa Brooklyn, I decided to introduce Italian viewers to the Big Apple by showing its most unusual places to dine while sharing stories |wbz| nwe| uaj| igc| vdq| geu| mnl| zwn| mjr| zuj| uha| udv| tix| wvf| gyh| jhi| nxj| rtl| plx| bur| ocs| mbe| lse| zxw| eni| trc| ybe| xtw| bks| jdl| tdn| hpt| eyu| iei| vxb| tva| hpd| uhz| cde| pte| xeg| cbj| lad| ssb| lln| ydk| wwk| axr| nma| pfw|