Today we are talking about the chef Francesco Giuseppe Luci“The ability of a cook rests on two pillars: the knowledge of the material and the ways of treating it in respect of its nature”. Chef Francesco’s words encapsulate the essence of his cuisine: “I expanded my knowledge by having a long and important experience also outside the region, where I had the pleasure of becoming part of a large family that is the Professional Association of Italian Chefs, then becoming regional councilor of the Calabrian delegation. I don’t like to talk about zero km, but I declare myself for the “right kilometer”, since with good ingredients, through the kitchen, you can tell the story of a people with its uses. I also like to think about people’s wellbeing and health using non-invasive cooking methods “