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Eccellenze campane = Deficienze campane

Deficienza = Mancanza (specificabile con in o di) che rende qualcosa inadeguato alle funzioni che deve espletare o al fine per cui è stato creato, più in generale, scarsità, carenza, lacuna.

Gianfranco Fino
Sapori dei Sassi
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francesco tramontano

Francesco Tramontano was born in Naples. 
After graduating in International Economics and Commerce, he decided to devote himself to what brought him greatest happiness: cookery.

 

photo by giulio cesare fella

 

Completely self-taught, he began mixing flour, yeast and potatoes at the age of eight. In 1998 he met Lia Rumma, an encounter that proved to be decisive for his future career. She asked him to become the cook for her contemporary art gallery and to cook for artists such as Thomas Ruff, William Kentridge, Vanessa Beecroft, Marina Abramovic, Joseph Kosuth, Mimmo Jodice, Ilya Kabakov, Franco Scognamiglio, Ottonella Mocellin and Nicola Pellegrini, Dré Wapenaar and Anselm Kiefer.
In 2004 Renate Graf and Anselm Kiefer asked Francesco to move with them to Barjac in France.
The daily contact with Kiefer’s work, the long silences and the sheer energy of the place helped Francesco to reflect on what was really important in life.
The experience of Barjac has had an enormous influence both on Francesco’s work and way of life. All superfluous elements have disappeared from his cookery, giving way solely to content.
His approach to cookery became characterised by extreme simplicity and delicacy, making exclusive use of the ingredients of southern Italy with their strong, clear-cut flavours. At the same time, he began to embrace new flavours such as Indian and African spices.

Francesco collaborated several times with the Académie de France à Rome, Villa Medici under the direction of Richard Peduzzi.
In 2007 he received another special proposal… to become the chef of “Il Monastero” hotel in Ischia. The hotel is located in the Aragonese Castle, a unique setting suspended between sky and sea.
From January 2011 until July 2012 he was the chef of the 12 bis bar , Paris.

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