Med Cooking 2019 – Chef Maicol Izzo of Piazzetta Milu

A great restaurant, but also a springboard for many young talents from the south. After Cristoforo Trapani and Luigi Salomone, in Piazzetta Milù, Castellammare di Stabia, it is the turn of the very young Maicol Izzo, born in 1993, who joined the brothers Emanuele and Valerio, sommelier and maître of the restaurant. The run-up, before the launch, was fast and well cadenced: Gennaro Esposito at the Torre del Saracino, Alain Ducasse at the Dorchester in London, David Muñoz at the StreetXo, but also Albert Adrià from Pakta, in the role of production sous-chef and assistant in the pastry-making inventive team; ending with Mauro Colagreco at the Mirazur, the world’s first 50 Best restaurant. The result is a mix of Mediterranean heart and products, rigor and transalpine bases, Spanish fantasy and freedom, where the technique is eclectic, with avant-garde and nickei points, as well as a large vegetable space. “From this spring we work together for the first time: my mother takes care of the reception, while my father cooks on the grill, in the tradition of the family restaurant. In my training I touched different shores of the Mediterranean and beyond, up to Japan, but still today my land fascinates me, having unique, beautiful products to work with. This is a small, near, warm sea. A wealth of all to save”.

Alessandra Meldolesi