Maccaro

It's never easy to talk about yourself. My name is Guido Palladino, I come from Campania, I was born and lived in Cava de Tirreni, a stone's throw from the Amalfi Coast.

I'm one of those people who approached cooking out of sheer passion.

I'm one of those people who got close to cooking out of sheer passion. Even if I didn't follow a classic career path, I've managed to compensate through the years with my experience in the field, starting at the bottom with the desire to create a link between my acquired skills and how to therefore put them into practice in new contexts.

My mobility, constant research and desire to integrate a real professional project, have led me to develop and perfect myself in other types of levitation such as gluten-free levitation, traditional cooking but also, in low-temperature cooking which applies in the " nouvelle cuisine ".

I define myself as self-taught, always seeking to improve and open to new, innovative techniques.

I think I can also describe myself as an enterprising and creative person, I love new challenges and I take pleasure in shaping new things. Through my cooking, I hope to be able to offer you a new experience based on the fundamentals of Italian cuisine, but with a focus on the gourmet universe. I hope this journey will provide you with both gustatory and visual emotions.