Round table
The prodigal sons of country cooking
In recent years, many young chefs have decided to return to their roots and, after exploring the world and broadening their knowledge and gastronomic horizons, have chosen to open their restaurants or continue the family tradition in the villages where they were born.
With the protagonists of this movement - whether it is a fashion or a commitment - we will analyse the advantages and disadvantages of this choice, as well as their commitment to local producers.
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