Encuentro de los mares


Made in Sannio

The main features of Giuseppe Iannotti’s cuisine are the circular economy, maximum utilisation of products, and a clear focus on research. He will tell us all about it at the Meeting of the Seas.

Iannottilab, an experimental laboratory created by this Italian chef in 2018, concentrates on innovation and research as a driver of gastronomic creation, alongside a sense of ethical and sustainable responsibility that led Iannotti and his team to carry out projects such as 8pus, a sustainable delivery based 100% on fish.

These initiatives, how to base a delivery on the sole basis of fish, with the essential criteria of local produce and zero wastage of products and fermentation techniques applied to fish, will be covered by this young chef, who is going out on a limb with a concept of circular gastronomy and economy.