Chef of the week up First&Food è the pastry chef Maurizio Santin: son of one of the fathers of Italian cuisine, he received a vocation from an early age, that of pastry making, and he remained faithful to it throughout his life, reaping successes. A new stimulating chapter has opened in Pompeii: we present the De Vivo cake, a tribute to the desserts of ancient Rome, conceived and created by Santin precisely to celebrate his "marriage" with the De Vivo pastry shop in Pompeii.
However, the rich menu of the FIRSTonline site dedicated to the world of food does not end here: in fact, First&Food is also on thenews of the coronavirus, which, albeit in a less dramatic way than other sectors of social and economic life, is also overwhelming the agri-food made in Italy of Northern Italy, in particular of the farms of the Veneto and Lombardy. The northern regions affected by the contagion alone produce 1/3 of Italian agri-food, and over 500 companies are at risk of paralysis.
Then there is an insight into the gluten industry and a gem: rock star Jon Bon Jovi opened in Newark, near a university where 60% of the students have clear-cut economic difficulties, his third restaurant Soul Kitchen. Funded by his foundation, there are only two rules: you eat well (with km0 products) and for free. Those who can afford it pay 12 dollars for a full meal, otherwise, if they want, they can decide to reciprocate the solidarity by giving a hand in the kitchen or in the garden.
