this is the local chef, who is giuseppe rogero? i saw him, he didn't expect this level at all.we said in the correspondence before that that we would to prepare such dishes there is a book there. look at this one. yes, well , but when in italy he started using it. that is, it was restaurant food, it was not home cooking, it was with the use of various technological devices . i looked at some things, you know, we have this idea that all the foreign researchers or chefs there are a head higher than the ukrainian ones, there is such a prejudice. i have encountered this. what things do i want to borrow in my culinary practice from yours the ukrainian chef, and i could see from him that they were not ready at all, that is, they were probably ready for the fact that we will come there , we will chop the cabbage, we will cut the bread, they will have to tell god how delicious it is, i will have to say something there, yes, but in general, this is probably such a primitive kitchen they will cook something there and it will be fine, but of course when vitaliy began to pour something int