The recipe for aubergines, anchovies and crusco pepper: the exaltation of "poor" products by Giovanni Bavuso, chef of the kitchen of the glamorous hotel La Palma in Capri
Executive Chef of the La Palma restaurant, the oldest hotel in Naples, managed by Gennaro Esposito with two Michelin stars, Bavuso proposes a recipe that indicates the direction of the new cuisine: tradition and territoriality conceived in a new dimension of values