His direct experience with illustrious chefs on the Italian and international scene helped him to better express the flavors and colors of his land. He is highly fond of his origins and his surroundings, as well as those inspirations of the sea which, as he always likes to repeat, represent the main inspiration for his menus. However, the chef does not disdain the healthy contamination between raw materials and technological innovation, so much so that he makes use of the Cuomo Method through the Pescugatore®. With this advanced equipment Palamaro finalizes his creations letting his seafood cured meats mature.
Palamaro is very fond of researching new cooking techniques to use with the raw materials of our seas and his main goal is to narrate the rich deposits of southern Italy through his dishes. Using the Cuomo Method®, inventor of this intelligent pH controlled fish care and maturing device, which uses natural methods without the addition of artificial chemicals, cutting edge for smoking and preparing seafood salami, also cooked at low temperatures or vacuum-packed, such as seafood mortadella and tuna ham or amberjack sopressata and sea bass' Nduja, Palamaro has studied, applied and put together an interesting Seafood Charcuterie delicatessen.
Chef Palamaro, like the Cuomo Method®, embraces the philosophy that has as its objective the protection and encouragement of the production and consumption of typical and traditional foods. Thanks to Palamaro's experience in choosing the raw material and creating the appropriate recipes for each product, the chef has chosen the Pescuigatore® to complete the refinement of seafood: a guaranteed, patented device 100% produced in Italy , capable of producing fish products of the highest nutraceutical levels, as well as of excellent workmanship and wholesome, organoleptic and flavors.