{"id":3203,"date":"2023-02-26T08:35:19","date_gmt":"2023-02-26T08:35:19","guid":{"rendered":"https:\/\/www.typigo.com\/?p=3203"},"modified":"2025-03-08T06:11:58","modified_gmt":"2025-03-08T06:11:58","slug":"dalla-cucina-al-racconto-di-federico-valicenti","status":"publish","type":"post","link":"https:\/\/www.typigo.com\/en\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/","title":{"rendered":"Dalla cucina al racconto di Federico Valicenti"},"content":{"rendered":"

With time the \"Masters of Cuisine<\/strong>\"have realised the indispensable opportunity to get out of the kitchens and ride the power of the dissemination of the 'recipe' of their trade<\/strong>. What does it mean to make known, what is the importance of 'making known'.<\/p>\n

Telling a dish is telling a territory<\/strong>the history of customs and traditions that generated customs that in turn evolved over time.<\/p>\n

And when the narrative emanates from a \"subject matter expert<\/strong>\" that is researched, selected and carefully processed to become food presentation you also have the opportunity to begin to realise that those who live in daily contact with food feel a responsibility to be ambassadors of the region.<\/p>\n

Because the variety of productions and traditions of which each place is rich and which tell its own story is incredibly extraordinary.<\/p>\n

This is what makes the connection between place, food, history, culture, craftsmanship magical. All elements of which our Belpaese is rich, complex and incredibly wonderful.<\/p>\n

And then it can happen that one finds oneself an observer of a moment of communication that leaves the kitchen and becomes dissemination. Protagonist Federico Valicenti<\/a><\/strong> - Restaurant Luna Ross<\/strong>a - who narrates his evolutions with the joy of a child who widens his eyes at every new sign of curiosity that has crossed the history of his cuisine and of Lucanian cuisine in particular.<\/p>\n

A welcoming land, as he recounts in his book \"Lucani per sempre. An emotional journey into the heart of Basilicata<\/strong><\/a>\"This is a land to be savoured, a land to be defended in its purity, a land to be healed in its wounds, a land to be abandoned, a land to be adored forever in its simplest and most marvellous Lucanian character. Lucani per sempre is a journey into the intimacy of Basilicata, its world, its villages and its people.<\/p>\n

\"\"<\/a><\/p>\n

And it does so by supporting the passion and will of the young boys of the Bramea Restaurant<\/a><\/strong> a Palazzo San Gervasio. Come tanti giovani talenti Francesco Lorusso<\/strong><\/a> e Antonio Menchise<\/strong><\/a> are taken by the hand by the desire for the 'return' and 'rebirth' of those territories rich in history.<\/p>\n

Italy is truly a beautiful discovery that is endlessly repeated.<\/p>","protected":false},"excerpt":{"rendered":"

Con il tempo i \u201cMaestri della cucina\u201d hanno compreso l\u2019indispensabile opportunit\u00e0 di uscire dalle cucine e cavalcare la potenza della divulgazione della \u201cricetta\u201d del loro mestiere. Cosa significa far conoscere, qual \u00e8 l\u2019importanza del \u201cfar sapere\u201d. Raccontare un piatto \u00e8 raccontare un territorio, la storia dei costumi e delle usanze che hanno generato consuetudini che […]<\/p>","protected":false},"author":1,"featured_media":3212,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[51,119,54],"post_flags":[85],"class_list":["post-3203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie","tag-bramea","tag-federico-valicenti","tag-palazzo-san-gervasio","post_flag-spotlight"],"acf":[],"yoast_head":"\nDalla cucina al racconto di Federico Valicenti - Typigo<\/title>\n<meta name=\"description\" content=\"I Maestri della cucina raccontano il territorio, la storia dei costumi e delle usanze che generano le consuetudini che ritroviamo in tavola.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.typigo.com\/en\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dalla cucina al racconto di Federico Valicenti\" \/>\n<meta property=\"og:description\" content=\"Federico Valicenti "cibosofo" racconta da Bramea la storia della sua cucina e le meraviglie del territorio che diventano ricette,\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.typigo.com\/en\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/\" \/>\n<meta property=\"og:site_name\" content=\"Typigo\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/typigo\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-02-26T08:35:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-08T06:11:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.typigo.com\/wp-content\/uploads\/2023\/02\/bramea-valicenti-02.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"typigo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:description\" content=\"Federico Valicenti "cibosofo" racconta da Bramea la storia della sua cucina e le meraviglie del territorio che diventano ricette,\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.typigo.com\/wp-content\/uploads\/2023\/02\/bramea-valicenti-02.jpg\" \/>\n<meta name=\"twitter:creator\" content=\"@typigo\" \/>\n<meta name=\"twitter:site\" content=\"@typigo\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"typigo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.typigo.com\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.typigo.com\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/\"},\"author\":{\"name\":\"typigo\",\"@id\":\"https:\/\/www.typigo.com\/#\/schema\/person\/266e0ad52c1398115b25ea57db7aee99\"},\"headline\":\"Dalla cucina al racconto di Federico Valicenti\",\"datePublished\":\"2023-02-26T08:35:19+00:00\",\"dateModified\":\"2025-03-08T06:11:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.typigo.com\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/\"},\"wordCount\":347,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.typigo.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.typigo.com\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.typigo.com\/wp-content\/uploads\/2023\/02\/bramea-valicenti-02.jpg\",\"keywords\":[\"Bramea\",\"Federico Valicenti\",\"Palazzo San Gervasio\"],\"articleSection\":[\"Notizie\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.typigo.com\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.typigo.com\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/\",\"url\":\"https:\/\/www.typigo.com\/notizie\/dalla-cucina-al-racconto-di-federico-valicenti\/\",\"name\":\"Dalla cucina al racconto di Federico Valicenti - 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