{"id":7790,"date":"2018-02-17T15:43:56","date_gmt":"2018-02-17T15:43:56","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=7790"},"modified":"2018-02-20T11:15:42","modified_gmt":"2018-02-20T11:15:42","slug":"chefemaitrelab-nando-melileo-emozionando-salerno","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-nando-melileo-emozionando-salerno\/","title":{"rendered":"Nando Melileo &#8211; Emozionando, Salerno"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7791\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-nando-melileo-emozionando-salerno\/image-3133\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-75.jpeg?fit=450%2C675&amp;ssl=1\" data-orig-size=\"450,675\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-75.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-75.jpeg?fit=450%2C675&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7791 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-75-200x300.jpeg?resize=200%2C300\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-75.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-75.jpeg?w=450&amp;ssl=1 450w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>Nando Melileo<\/strong><br \/>\n<em>La mia storia nel mondo dell&#8217;arte culinaria ha inizio prestissimo: nasce subito in me l\u2019amore per i fornelli e le mie origini elvetiche, in tal senso, hanno rappresentato una tappa breve ma intensa. Ho il mio primo approccio con la cucina, infatti, sin da piccolo: mia madre in Svizzera lavorava come cuoca all&#8217;interno del plesso dell&#8217;infanzia da me frequentato e, di conseguenza, inizia gi\u00e0 in quel periodo quella forma di contagio che mi sta accompagnando per tutta la vita. In particolare, si rafforza sempre pi\u00f9 la passione per tutto ci\u00f2 che viene prodotto con l&#8217;eccellenza delle materie prime. Una passione che rimane tale in Italia dove, all&#8217;et\u00e0 di sei anni, ritorno a vivere presso i nonni materni. Qui, nell\u2019Agro Nocerino Sarnese, arrivo con entusiasmo all&#8217;Istituto Alberghiero I.p.s.s.a.r. di Nocera Inferiore, dove conseguir\u00f2 il diploma.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7801\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-nando-melileo-emozionando-salerno\/image-3139\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-81.jpeg?fit=640%2C960&amp;ssl=1\" data-orig-size=\"640,960\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-81.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-81.jpeg?fit=640%2C960&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7801 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-81-200x300.jpeg?resize=200%2C300\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-81.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-81.jpeg?w=640&amp;ssl=1 640w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/em><br \/>\n<em>Contemporaneamente, in quegli anni, lavoro in vari ristoranti della provincia di Salerno in qualit\u00e0 di Commis in cucina, soprattutto nei mesi estivi. Ho ricordi ben precisi di quel periodo, prevalentemente piacevoli ma a tratti anche meno. Mi impegnavo duramente mentre i miei coetanei si divertivano, ma per me in fondo andava bene cos\u00ec: volevo apprendere e avevo tutto ci\u00f2 che volevo, il mio ambiente e gli attrezzi del lavoro, ma qualche rinuncia di troppo a volte si faceva sentire. Solo oggi per\u00f2 comprendo pienamente l&#8217;importanza di quei momenti per la mia crescita professionale.<\/em><br \/>\n<em>Anche le mie brevi vacanze sin da ragazzino sono contrassegnate dai fornelli. Spesso e volentieri mi reco in provincia di Lecce e frequento il ristorante dei miei nonni paterni dove apprendo le tecniche della tradizione pugliese e mi rendo utile come meglio posso.<\/em><br \/>\n<em>La mia crescita \u00e8 passata attraverso numerose esperienze e viaggi, ognuno rivelatosi tassello essenziale per la mia formazione: da Leicester in Inghilterra a Diano Marina, dal La Langouste a Bologna alla Lanterna di Salerno.<\/em><br \/>\n<em>Il resto \u00e8 la mia storia recente: Chef di Cucina ed addetto agli acquisti del ristorante La Cantinella sul Mare di Villammare dove il mio obiettivo primario \u00e8 rivolto a portare una ristorazione di alto livello in una piccola realt\u00e0 con il futuro conseguimento della Stella Michelin grazie all\u2019impegno mio e dell\u2019intero staff che contribuisce al favorevole riscontro dei clienti. Il lavoro di squadra \u00e8 infatti fondamentale ed io mi ritengo particolarmente incline a concretizzarlo in ogni occasione.<\/em><br \/>\n<em>Le mie specializzazioni nel corso degli anni: nel 2006 la lavorazione di zucchero e cioccolato, pasticceria di base, piccola pasticceria, decorazioni con pasta di mandorle, dessert al piatto, etc. con il maestro Giuseppe Manilia dell\u2019Accademia Pasticceria Italiana.<\/em><br \/>\n<em>Corso sulla panificazione e lievitazione naturale, cucina sottovuoto, il food cost, cucina per banchetti, buffet aperitivi e antipasti, finger food e tapas a cura dell\u2019Associazione Cuochi Salernitana nel 2007-8-9-10.<\/em><br \/>\n<em>Corso da Sommelier che sto completando&#8230;<\/em><\/p>\n<p style=\"text-align: center;\"><strong>EMOZIONANDO<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7794\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-nando-melileo-emozionando-salerno\/image-3136\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-78.jpeg?fit=720%2C960&amp;ssl=1\" data-orig-size=\"720,960\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-78.jpeg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-78.jpeg?fit=640%2C853&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7794 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-78-225x300.jpeg?resize=225%2C300\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-78.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-78.jpeg?w=720&amp;ssl=1 720w\" sizes=\"(max-width: 225px) 100vw, 225px\" data-recalc-dims=\"1\" \/><br \/>\nIl ristorante \u201cEmozionando\u201d nasce per trasmettere emozioni, le stesse che hanno guidato ogni mio passo in questo fantastico mondo.<\/p>\n<p>Esso per me rappresenta la sintesi finale di ogni esperienza vissuta finora, di ogni passione che vivo, di ogni inclinazione che coltivo.<\/p>\n<p>La proposta gastronomica sar\u00e0 piuttosto articolata e verr\u00e0 incontro alle diverse esigenze della clientela; il fulcro di ogni scelta sar\u00e0 comunque la materia prima, per la quale non solo ho il massimo rispetto, ma a cui dedico una ricerca continua, attingendo a piene mani dalla ricchissima variet\u00e0 che i nostri territori ci mettono a disposizione.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7793\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-nando-melileo-emozionando-salerno\/image-3135\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77.jpeg?fit=1548%2C1548&amp;ssl=1\" data-orig-size=\"1548,1548\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7793 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77.jpeg?w=1548&amp;ssl=1 1548w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-77.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nIl rispetto poi sta nell\u2019evitare di stravolgerne le essenze, con preparazioni troppo elaborate o cotture eccessive: la mia ricerca punta piuttosto all\u2019accostamento dei sapori, delle consistenze, ai contrasti ed alle concordanze, affinch\u00e8 ogni ingrediente possa esaltarsi ed esprimersi al meglio.<br \/>\nA tal fine, la stagionalit\u00e0 \u00e8 essenziale: ecco perch\u00e9 ogni tre mesi rivoluzioniamo integralmente il men\u00f9, includendo cos\u00ec i prodotti che il periodo dell&#8217;anno ha da offrire.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7795\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-nando-melileo-emozionando-salerno\/image-3137\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-79.jpeg?fit=540%2C540&amp;ssl=1\" data-orig-size=\"540,540\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-79.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-79.jpeg?fit=540%2C540&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7795 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-79-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-79.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-79.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-79.jpeg?w=540&amp;ssl=1 540w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nFermo restando questo principio di base, il men\u00f9 di stagione non sar\u00e0 mai statico, ma varier\u00e0 a seconda della disponibilit\u00e0 dei prodotti che saranno sempre e solo freschi, e mai congelati o surgelati: ecco perch\u00e8 il mio consiglio \u00e8 quello di venirci a trovare e di lasciarvi guidare, nella scelta delle portate, dall&#8217;istinto del momento e, se me lo permetterete, dai consigli che posso darvi.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7792\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-nando-melileo-emozionando-salerno\/image-3134\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-76.jpeg?fit=720%2C232&amp;ssl=1\" data-orig-size=\"720,232\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-76.jpeg?fit=300%2C97&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-76.jpeg?fit=640%2C206&amp;ssl=1\" class=\"aligncenter wp-image-7792 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-76-300x97.jpeg?resize=300%2C97\" alt=\"\" width=\"300\" height=\"97\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-76.jpeg?resize=300%2C97&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-76.jpeg?w=720&amp;ssl=1 720w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><a href=\"http:\/\/www.emozionandosalerno.it\/\"><span style=\"color: #0000ff;\"><strong>RISTORANTE EMOZIONANDO<\/strong><\/span><\/a><\/p>\n<p style=\"text-align: center;\">Via Montestella di Ogliara<br \/>\nSalerno<br \/>\nTraversa di fronte al civico 21<br \/>\nTel. 089 2854945<br \/>\nE-mail:<a href=\"mailto:info@emozionandosalerno.it\"><span style=\"color: #0000ff;\"> info@emozionandosalerno.it<\/span><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/www.emozionandosalerno.it\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-150x150.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><a href=\"https:\/\/www.instagram.com\/ristorante_emozionando\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-ciaccio-assaggia-roma\/image-3056\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-7630\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11-150x150.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" 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