The curriculum is very respectable: after the hotel manager in Torre del Greco, Nunzio Spagnuolo took his first steps with Enrico Cosentino; then the entrance to the court of Gualtiero Marchesi, at the Albereta, in Paris, Porto Cervo and finally Rome, as chef of Hostarie dell’Orso. In short, because the experiences gained are much more numerous and international, from London to St. Moritz. Up to the actual use as executive of the Rada of Positano, spectacular location overlooking the sea, which rewards twenty years of career. “Mine is a simple kitchen” – he says – “a mixture of raw materials of the territory and lots of love, under the sign of respect and non-interventionism, in a Mediterranean but modern way. I would say that the novelty is me, chef for the first year of a still recent structure, complete with everything. I have to congratulate Luisa Del Sorbo: Med Cooking is an extraordinary event, organized down to the smallest detail, with a large influx of people from the sector. For those who participate it is also a beautiful day of training, where we are all equal and at the center of attention are them: the products of the earth and the sea”.