Salvatore Cuomo

コンテンツ種別

関連都道府県

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Guys, today I want to introduce you to a place in Japan that has now become one of my fundamental bases for creating my recipes... yes, I fell in love with this small city so much that I created my own research laboratory there, yes, it is a magical place for its water sources essential for the preparation of my dishes... but this time, if you want to visit this place, I want to give you two dates to make you feel even more at home in the city of Hita!! As you can see in this video, on July 26th and 27th there will be the Ghion Matsuri of Hita. I don't know if you still have time to book your hotel, in any case, we are 70 km from Fukuoka so it's just a moment!!! Happy Matsuri!! https://www.city.hita.oita.jp . . #visithita #visitoita #visitjapan #chefsalvatorecuomo #salvatorecuomo #lab3680 #casacuomoproject

2025/07/20に公開Hita, Oita 日本大分県

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We’re to find this masterpiece in Tokyo?? Now if you stay at @the_blossom_hibiya Hotel you can! Just for customer lounge at 19th.floor we serving this product, is the most simple pizza but made with all best ingredients, the dough is made with Spelt flour from Hokkaido and other special blend tipe of original flour mixed with Ukiha Isonosawa Water, topping we choice the best mini tomato from Napoli area, Italian olives, Anchovie, Cappers & Oita prefecture Garlic, then finishing with organic Oregano & Extra Vergine Olive Oil #8 means is made with top 8 select ingredients!! Buon Appetito & have a wonderful Sunday!! . . #salvatorecuomo #chefsalvatorecuomo #casacuomo #casacuomopizzeria

2025/07/20に公開The Blossom Hibiya（ザブラッサム日比谷）日本東京都

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Have you prepared for tomorrow??? Sunday for me, wherever it is, is a Neapolitan day!! I was accustomed to eating this dish by my grandmother and it was the very beginning of my career in the kitchen, I remember waking up very early with my grandmother to prepare the meatballs that were then cooked in the ragù sauce and served with paccheri or other types of pasta! It’s a truly retro and historic dish but it always remains my Sunday. And then what more than this (Paccheri) Rummo pasta shape? I close my eyes and go back in time!!! Happy Sunday! @pasta_rummo . #chefsalvatorecuomo #salvatorecuomo #casacuomo #rummobrandambassador #brandambassadors #casacuomocafe #サルバトーレクオモ #pastarummo #paccheri #meatballpasta #meatball #nonna

2025/07/19に公開CASA CUOMO by Salvatore Cuomo 日本大分県

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おはようございます。皆様の舌を満足させるために作った商品をご紹介します。このピザはナポリピッツァではなく、小麦粉の製法、水、トッピングの材料に至るまで、まさにオリジナル商品です。つまり、最高の品質を凝縮し、いつでもご自宅で8分でお楽しみいただけるようにしました！もうすぐオンラインサイトで日本全国どこからでもご注文いただけるようになりますので、お楽しみに！ (近々大阪万博でもお楽しみいただけます) . . #chefsalvatorecuomo #salvatorecuomo #casacuomo #casacuomopizzeria #サルバトーレクオモ #サルヴァトーレクオモ #ピッツァ #お家でピッツァ #8分ピッツァ

2025/07/19に公開CASA CUOMO by Salvatore Cuomo 日本大分県

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本日のレシピ:赤エビのカルパッチョとパプリカと柚子胡椒ソースかけです！「夏を皿の上で、そして一口で！」🌞🍤 私の赤エビのカルパッチョと柚子胡椒ソースは、この時期にぴったりの夏レシピ。さっぱり、軽やか、そして色鮮やか！さらに美味しさを引き立てるのが、サンペレグリノ・グレープフルーツとのペアリング✨ エビの甘みと柚子のエキゾチックな香りを、爽やかな炭酸とほのかな苦みが引き立てます。太陽の下で味わう、最高のひとときをどうぞ！テラスランチにも、おしゃれなアペリティフにも、友達との夕食にも… シンプルでスタイリッシュな夏の楽しみ方🌊💛 @sanpellegrino_jp @sanpellegrino_official @bibitesanpellegrino #sanpellegrinobrandambassador #Sanpellegrino #bibitesanpellegrino #pompelmo #SanPellegrinoPompelmo #夏レシピ #サンペレグリノ #グルメペアリング

2025/07/18に公開CASA CUOMO by Salvatore Cuomo 日本大分県

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The reason I chose this location to set up my laboratory (LAB3680) is that to create high-quality products, I needed to be somewhere where I could use the type of water considered some of the best in Japan. That’s why I chose this place. It’s true that it’s located on a mountain and isn’t centrally located, but I’m confident I made the best choice for this project! . #chefsalvatorecuomo #salvatorecuomo #casacuomo #サルバトーレクオモ #madeinjapan #lab3680 #casacuomo

2025/07/15に公開LAB 3680 日本大分県

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🇺🇸Thank you all for the birthday wishes. I hope to meet you all in person one day and thank you again! Yes, today I turn 53 and I still have so many projects to develop with all of you. Thank you always for your support and I love you all. Thank you! Thank you! Thank you! 🇯🇵 誕生日のお祝いをありがとうございます。いつか皆さんに直接お会いできるのを楽しみにしています。改めてお礼申し上げます！そう、今日で53歳になりました。皆さんと一緒に進めていくプロジェクトがまだまだたくさんあります。いつも応援してくれてありがとう。皆さん大好きです。ありがとうございます！ありがとうございます！ありがとうございます！ 🇮🇹 Grazie a tutti per gli auguri di buon compleanno spero un giorno di potervi incontrare direttamente e ringraziare ancora!! Ebbene sì oggi compio 53 anni e ho ancora tantissimi progetti da sviluppare con tutti voi grazie sempre per il supporto e vi voglio bene grazie!! grazie!! grazie!!!

2025/07/14に公開- 指定なし

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今回は、イベントの準備とテストのための私の一日の様子をお見せしたいと思います。今回は、2025年大阪万博でプレゼンテーションを行うイタリア館「カンパニア州」のガラディナーです。朝7時に東京を出発し、大阪へ移動して、同日中に福岡へ向かいます。3つの都市をまたいで1300kmを移動します。大変なことのように思えますが、私にとってはほぼ毎日のことです。実際、10年前と比べて移動が減ったおかげで、以前よりずっとリラックスして過ごせています。 . EN 🇺🇸 I want to show you how one of my days goes for the preparations of some events and testing, this time it is a Gala Dinner for the Italian Pavilion "Campania region" during which we will present during the Expo Osaka 2025. A day that starts at 7 in the morning from Tokyo and then moves to Osaka and then heads to Fukuoka on the same day... 1300km divided between three cities, I know it seems crazy but it's almost a daily thing for me, in fact to tell you the truth I'm much more relaxed for having reduced my travels compared to 10 years ago. @regione.campania @apn_pizzaiuolinapoletani @50topitaly . . #chef #chefsalvatorecuomo #salvatorecuomo #osakaexpo2025 #xex #xexwest #apn #top50italy #top50pizza #サルヴァトーレクオモ #サルバトーレクオモ　#大阪万博

2025/07/13に公開Tokyo 東京, Japan 日本東京都

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Let me Explain about my new Project CASA CUOMO CAFE IN UKIHA: https://www.ucccoffeeprofessional.co.jp/largo/moving-you/partners/7/ (Checkout the bio link) . . #chefsalvatorecuomo #salvatorecuomo #casacuomocafe #casacuomo

2025/07/11に公開- 指定なし

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Guy’s was try to introduce one of the my best pizza today from my Pizza Vending Machine in Tokyo at Hotel Hibiya Blossom 19fl. at Lounge but unfortunately was sold out 😓… anyway all best product is always sold out means is very good 😊 Thank’s to choice my product!!! . . #chefsalvatorecuomo #salvatorecuomo #casacuomo #サルバトーレクオモ #casacuomoproject #madeinjapan #HibiyaBlossom #CasaCuomoPizzeria

2025/07/10に公開The Blossom Hibiya（ザブラッサム日比谷）日本東京都

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Let me introduce a piece of Japanese culinary history: Asakusa Imahan, the oldest sukiyaki restaurant in Japan. I’m truly fortunate to be friends with the CEO of this renowned group, which boasts 130 years of history They exclusively select champion-grade Wagyu for their dishes, making their beef selection the absolute best in Japan! If you ever have the chance, you must try it at least once in your lifetime! now let me introduce a bit of history: Asakusa Imahan: A Piece of Japanese Culinary History Founded in 1895 during the Meiji era, Asakusa Imahan is one of Japan’s oldest and most revered “sukiyaki” restaurants. Its history is intertwined with the rise of beef cuisine in Japan once reserved for the elite but popularized by establishments like this. From Origins to Family Division 1895 The first Imahan restaurant opened in Nihonbashi as a beef hotpot restaurant, serving innovative dishes like sukiyaki, which was then considered a symbol of modernity. 1923 The Great Kantō Earthquake destroyed the original location, forcing the Takaoka family to rebuild. In 1928 it reopened as Asakusa Imahan along the bustling Kokusai Dori, the heart of Tokyo’s shitamachi (working-class district). 1952-1956 The family split into two branches—the eldest heir managed (The Real One) Asakusa Imahan while the younger sibling founded Ningyocho Imahan. Tradition and Innovation Asakusa Imahan is famous for: Meat selection It exclusively uses female wagyu from the Kuroge (Japanese Black) breed, including prized Kobe beef from two certified Hyogo farms. The fat must “melt in your mouth.” The warishita “A secret sukiyaki” broth made with soy sauce and sugar, enhancing the flavors of the meat and vegetables (like Senju leeks, known as the “king of leeks”). Authentic experience Kimono-clad servers, tatami seating, and the ritual of cooking the first slice of meat at your table—unchanged for decades. During WWII, the third owner created Gyuniku Tsukudani a preserved sukiyaki dish so customers could enjoy its taste at home. Today, it’s a must-visit for tourists and locals, with multilingual menus and takeaway bento boxes. @asakusaimahan

2025/07/08に公開浅草今半日本東京都

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Congratulations to all finalists of Salvatore Cuomo Cup 2025 in Japan! Every year my team have this competition. Every year we have this competition that lasts about 3 months starting from the regional championship for all of japan and then getting to the finals where the six finalists fight!! The first three are not only rewarded with promotions and bonuses but also have a gift trip to Italy to study pizza in depth! I am increasingly happy every year for the results of the theme that we impose every year but most of all it is the evolution of my team!! Congratulations to all the Finalists!!!! #chefsalvatorecuomo #salvatorecuomo #casacuomo #サルバトーレクオモ #madeinjapan #pizzacompetition #SalvatoreCuomoCup #サルヴァトーレクオモ

2025/07/05に公開PIZZERIA MANCINI TOKYO 日本東京都

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Guys today I want to introduce you to a really special place: Umeshu Gura Umehibiki, chef Yamane and I went to visit the distillery because we are planning the Gala dinner that we will have in November in Italy in Milan at the Nobuya restaurant. This umeshu left to rest in whiskey barrels for three years will be the grand finale of our gala!! Get ready and stay tuned for more information!! @umehibiki . . #chefsalvatorecuomo #unehibiki #umeshu #nobuyamilano #galadinner #bestumeshu #oitaprefecture #oyama

2025/07/03に公開奥日田温泉うめひびき日本大分県

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🇮🇹🇯🇵 Casa Cuomo Farm by Hasseya: Where Agriculture Meets the Future (An Italian-Japanese Dream) Imagine a corner of Kyushu, nestled in the green mountains of Taketa, where time seems to stand still. Here, alongside the visionary Mr. Hasegawa, we’re bringing to life something far greater than a simple farm: Casa Cuomo Farm by Hasseya is a shared dream, a project blending tradition, innovation, and sustainability. 🌱 More Than Local Produce—A New Way of Living with the Land We’re not just growing vegetables or preserving heirloom crops. We’re redefining the relationship between people and nature, building a virtuous network with local farmers, reducing waste, and breathing new life into enchanting villages that are slowly fading due to depopulation. 🏡 Sleeping Among the Fields: An Italian-Style “Albergo Diffuso” Comes to Japan And why stop there? Together with Hasegawa, we’re transforming this vision into a one-of-a-kind travel experience: a scattered hotel (Albergo Diffuso) that immerses guests in the authentic heart of rural Japan. Not just a farm stay, but a true journey into the soul of the countryside, where visitors can work the land alongside farmers, taste freshly harvested produce, and rediscover forgotten rhythms of life. ✨ The Future of Tourism? It’s Here, Far from the Cities Tokyo, Kyoto, Osaka… they’re magnificent, but the real Japan lies elsewhere. It’s in the silent landscapes, the stories of elders guarding ancient wisdom, the scent of freshly harvested rice. We believe tomorrow’s travel will be about genuine connections, cultural exchange, and places that welcome you like family. #CasaCuomoFarm #hasseya #chefsalvatorecuomo #madeinkyushu #AlbergoDiffusoJapan #zerowastefood #savethefarmers #japanfoodtown #ADI #CasaCuomoProject #SalvatoreCuomo

2025/07/02に公開Taketa, Oita 日本大分県

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Thank you Europe this time too.. (Italy, Spain, Swiss, France) always make me discover so many new project, i’m in fase of life to keep study about all my new projects & discover so many new idea . This year start with Expo Osaka Project in April until next October then immediately in Osaka one more big Event in November then immediately in Italy for the Cuomo Family presents Unforget-Table Gala Dinner in Milano….. then hope for new year the big one….. is secret 🤫 stay tuned Guy’s stay tuned!! . . #chefsalvatorecuomo #salvatorecuomo #casacuomoproject #casacuomoexpo #casacuomoristorante #casacuomocafe

2025/06/27に公開- 指定なし

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🌊✨ ルンモ社スパゲッティN.3 マグロのタルタル、ボッタルガ(イタリアカラスミ)、レモン風味 ✨🌊 🍝 なぜルンモ社のスパゲッティN.3を選んだのか？この夏にぴったりのレシピだからです！軽やかで、完璧な茹で上がり、にんにく、オリーブオイル、アンチョビのソースと見事に絡みます。さらに、このサイズは風味豊かでさっぱりとした夏向けのパスタに理想的です！ 📌 材料: - ルンモ社スパゲッティN.3 - 新鮮なマグロのタルタル (レモンの皮、オリーブオイル、塩、刻んだパセリでマリネ) - 削ったボッタルガ - レモンの皮と果汁 - にんにく、オリーブオイル、アンチョビ - 新鮮なパセリ 🔥 作り方: 1. マグロのタルタルをレモンの皮、オリーブオイル、塩、刻んだパセリで15分以上マリネします。この一手間でさわやかで香り高いタルタルに仕上がり、夏にぴったりの爽やかな味わいが生まれます！ 2. スパゲッティをアルデンテに茹で、にんにく、オリーブオイル、溶かしたアンチョビでソテーします。 3. マリネしたタルタルと削ったボッタルガを加えます。 4. レモンの絞り汁と新鮮なパセリで仕上げます！ 💡 なぜこの組み合わせが素晴らしいのか？ N.3の形状はソースをしっかり絡めながらも軽やかで、レモン風味のマグロタルタルとボッタルガが完璧なコントラストを生み出します。海の風味と夏の香りが広がる一皿！ 🍋🌿 夏の夜に最適な#完璧パスタ、鮮やかな味わいとシンプルさが光ります。ぜひ作ってみてください！ @pasta_rummo #ルンモ #パスタ #スパゲッティ3 #マグロタルタル #ボッタルガ #レモン風味 #夏レシピ #イタリアン料理 #海の幸 #さわやかパスタ#サルバトーレクオモ #シェフサルバトーレクオモ 🇺🇸English: Rummo Spaghetti N.3 with Tuna Tartare, Bottarga & Lemon ✨🌊 🍝 Why Rummo Spaghetti N.3? Because they're perfect for this summer recipe! A light format with impeccable texture that pairs magically with garlic, olive oil, and anchovy sauce. Plus, the size is ideal for a dish that's flavorful yet refreshing! 📌 INGREDIENTS: - Rummo Spaghetti N.3 - Fresh tuna tartare (marinated with lemon zest, olive oil, salt, and chopped parsley) - Grated bottarga - Lemon zest and juice - Garlic, olive oil, anchovies - Fresh parsley 🔥 METHOD: 1. Marinate the tuna tartare with lemon zest, olive oil, salt, and chopped parsley for at least 15 minutes—this step makes it fresh and fragrant, turning the dish into a true summer explosion! 2. Sauté the al dente spaghetti with garlic, olive oil, and melted anchovies. 3. Add the marinated tuna tartare and a sprinkle of bottarga. 4. Finish with a squeeze of lemon and fresh parsley! 💡 WHY IT WORKS: The N.3 shape holds the sauce without feeling heavy, while the lemon-marinated tuna and bottarga create a perfect contrast: fresh, savory, and rich. A dish that tastes like the sea and summer! 🍋🌿 The #PerfectPasta for warm evenings—bright flavors and simplicity at their best. Try it and let me know what you think! #salvatorecuomo #chefsalvatorecuomo #Rummobrandambassador

2025/06/22に公開Parigi フランス

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🌿 今日はお家でイタリアンガーデン！庭の野菜とハーブで作ったカポナータを、ガーリックトーストとモッツァレラ、バジルで仕上げました。夏らしい、シンプルだけど深い味わいです♪ 暑さで食欲が落ちる時こそ、サンペレグリノのアランチャータ・ロッサが救世主に！🍊✨ - 柑橘の苦みと甘みがカポナータと絶妙にハーモニー。 - 爽やかな炭酸がハーブの香りを引き立て、食卓を鮮やかに。 - 軽やかな口当たりで、夏の疲れも吹き飛びます。シンプル料理も、これで特別な時間に。ぜひ試してみて！みなさんの夏の定番組み合わせは？🍽️💚 サルヴァトーレクオモ 🇬🇧 English 🌿 Home today? I turned my garden into lunch! Picked fresh veggies and herbs to make aromatic caponata, then paired it with garlic toast, mozzarella, and homegrown basil. Simple, but tastes like summer! When the heat kills your cooking mood, San Pellegrino’s Aranciata Rossa is the answer 🍊✨: - Its citrusy bitterness balances the caponata’s sweetness. - Bubbly zest lifts the herbs and refreshes every bite. - Light and crisp, perfect for effortless summer meals. A pairing that turns lunch into a flavor getaway. Try it! How do you beat the heat at the table? 🍽️💚 Salvatore Cuomo #サンペレグリノ #アランチャータロッサ #夏のレシピ #サルヴァトーレクオモ #サルバトーレクオモ #SanPellegrino #AranciataRossa #SummerOnAPlate #salvatorecuomo #chefsalvatorecuomo #brandambassador #sanpellegrinoofficial

2025/06/21に公開Tours, France フランス

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Super News Guy’s!! One of our business partner mr.Jiro Nakagawa give to us this wonderful news. The sake Shun produced by Isonosawa @isonosawa_syun group won the Gold Medal at the Kura Master competition held in Paris, France. We had already chosen this great sake to present at our Gala Dinner that we will have in Milan at Restaurant Nobuya @nobuya.milano collaborated with chef @niimorinobuya on middle of November, and I am sure that it will become an unforgettable evening for everyone!! Anyway, Best wishes and well done to the entire Isonosawa team, especially to the President @nakagawajiro 👏👏!! Guy’s we are work on to export to Italy a soon as possible this amazing Sake stay tuned!! . . #Isonosawa #ShunIsonosawa #goldmedal #bestsake #isonosawashungoldmedal ##2025 #galadinnermilano #nobuya #madeinkyushu #bestsakeintheworld #pariskuramaster2025

2025/06/20に公開うきは酒宿いそのさわ日本福岡県

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Ladies & Gentlemen let me introduce to you Chef Nobuya Nimori (Owner Ristorante Nobuya Milano) one of my descendants chefs that we started working together 20 years ago in Tokyo in my first restaurant Salvatore Cuomo Bros with chef Yamane & Chef Yoshino at (XEX Daikanyama), let me said Chef Nimori currently one of the most famous Japanese chefs in Milan and I am really proud of it. This time in November we decided to get together and have a Gala evening in Milan in his restaurant to introduce you to my Team Salvatore Cuomo and the whole evolution of our history explained with our Italian-Japanese dishes this time accompanied by a selection of Sake that we want you to taste live…. in short we are preparing for an “Unforget-Table” evening stay tuned and soon I will give you all the rest of the information!!! . . . @niimorinobuya @nobuya.milano @yuurimikajun @ken5yoshino . . #CuomoFamily #teamSalvatoreCuomo #NobuyaMilano #SalvatoreCuomoFamily #nobuyaniimori #GalaDinnerin Milano #milano #Japolitan #2025NovemberEventinMilan

2025/06/17に公開Nobuya イタリア

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Guy’s let me introduce some special dish made with Casa Cuomo Farm vegetables created at @ristopizzatokyo by chef @peppe_napoli_sta_ca : 1) Tonnarelli ( pasta fresca ) Genovese di Mare Riduzione di San Marzano con Ventresca di Tonno fresco Fior di panna e cipolla Tropea acida 2) Fusillo Calabrese (fresh pasta) Creamy of smooth escarole And Alice sauce Amaguri and Clams To finish, Bottarga powder!! enjoy all the best ingredients from Casa Cuomo Farm by Hasseya also in Tokyo at RistoPizza by Giuseppe Errichiello. . . . #ristopizza #peppeerrichiello #giuseppeerichiello #peppenapolistaca #tokyo #casacuomofarm #italianrestaurant #dineintokyo #50toppizza #bestpizzaintokyo #italianrestaurant #chefsalvatorecuomo #salvatorecuomo #casacuomobysalvatorecuomo

2025/06/14に公開麻布台ヒルズ（Azabudai Hills）日本東京都

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