食事の最後にチーズを楽しむというイタリアとフランスの習慣は、単なる味覚の楽しみ以上のものです。これは文化、消化科学、ワインペアリングの知恵が見事に融合した伝統なのです。何世紀にもわたって受け継がれてきたこの習慣の理由と、消化を助けながら最後のワイングラスを完璧に引き立てる秘密を探ってみましょう。 Why Do Italy and France Eat Cheese at the End of a Meal? History, Tradition and Digestive BenefitsThe tradition of enjoying cheese at the end of a meal in Italy and France isn’t just about flavor – it’s a brilliant combination of culture, digestion science, and wine pairing wisdom. Let’s explore why this custom…
カンカルの牡蠣の持続可能性：伝統と環境の調和を実現したモデル
私は生牡蠣の愛好家であり、最近カンカルの牡蠣が育つ生態系の探求に訪れました。この地で、牡蠣養殖と環境保護がどのように両立されているかを学び、他の地域でも応用可能なプロジェクトのヒントを得ました。 Oyster Sustainability in CANCALE : A Model for Harmonizing Tradition and Environment: My Passion for Raw Oysters I am a fan of raw oysters, and recently I decided to explore the fascinating ecosystem of oysters in CANCALE. During my visit, I discovered how the production of these mollusks can be combined with environmental protection….
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Saumur: The Timeless Allure of Tuffeau Stone – From Ancient Ovens to Cave Dwellings
ソーミュール：トゥファ石の時を超えた魅力 – 古代の窯から洞窟住居へ 私のソーミュールへの旅は非常に個人的なものでした。私は特に、何年も私を魅了してきた伝説のトゥファ石を学ぶために来ました。伝統的な薪窯の建設者として、この素晴らしい素材を窯のドームに長い間使用してきました。そして、フランスの建築におけるその歴史的な応用を目の当たりにすることは、非常に感動的でした。 Journey to Saumur was deeply personal – I came specifically to study the legendary tuffeau stone that has fascinated me for years. As a builder of traditional wood-fired ovens, I’ve long used this remarkable material in oven domes, and seeing its historical applications in French architecture was profoundly inspiring. Tuffeau: A Stone Through the Ages:…
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美味しい料理と歴史的空間を楽しむカーサ・クオモ
このたび、私が手がけた新しいプロジェクト「カーサ・クオモ」を皆さまにご紹介できることを、とても嬉しく思います。 Introducing a new project: Ukiha City, Fukuoka Prefecture: “CASA CUOMO CAFE”: I am very excited to present to you my new project, Casa Cuomo. 約4か月前、福岡県うきは市という美しい自然に囲まれた地に、私たちのカフェはオープンしました。この特別な空間を、ぜひ多くの方に体験していただきたいと思っています！ Our cafe opened about four months ago in Ukiha City, Fukuoka Prefecture, a place surrounded by beautiful nature. We hope many people will come and experience this special space!…
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イースターの昼食in フランス：ナポリ風ロースト子ヤギの思い出（食材も伝統も諦めない！）
はじめに：ナポリとプロヴァンスの間で Introduction: Between Naples and Provence 「フランスに引っ越した時、イースターの食事の準備は大変だろうと思っていました。でも、最初の春のマーケットで発見したのは、ここでも子ヤギのローストがナポリと同じように愛されていること！故郷の香りは恋しいけれど、ヨーロッパのカトリック圏ではどこでも、イースターは『分かち合い』『子羊（または子ヤギ）』『食卓を囲む幸せ』という共通の味わいがあるのだと気づきました」 “When I moved to France, I thought preparing Easter meals would be a lot of work. But when I went to the first spring market, I discovered that roast kid is just as popular here as it is in Naples! I missed the aromas of home, but I…
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Mozzarella vs. Aged Cheeses: Why Are They Served at Different Times During a Meal?
Mozzarella vs. Aged Cheeses: Why Are They Served at Different Times During a Meal? Italian cuisine, rich in flavors and traditions, places great importance on cheese, which appears at various points in the meal but plays different roles. One of the classic examples is mozzarella, often served as an appetizer, while aged cheeses, like Parmigiano…
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Casa Cuomo Pizzeria project:
When I talk about a pizzeria, everyone assumes I’m about to open a new store or launch a new pizza brand. But this time, it’s a completely different project we are talking about “FROZEN PIZZA” After the long crisis caused by Covid-19, we all went through a very strange period, which, for better or worse,…
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Mushroom Cultivation in the Tuffeau Caves of Saumur (Loire Valley France)
In the beautiful Loire Valley, the tradition of mushroom cultivation is closely linked to the unique territory of Saumur. In this region, caves carved into tuffeau, a porous limestone rock, offer ideal conditions for mushroom production, particularly champignon de Paris. This agricultural practice, deeply rooted in local history, continues to thrive thanks to the extraordinary…
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Wild Blackberry Jam:
A Natural Treasure During a walk near a forest in beautiful central France, I stumbled upon a real treasure: wild blackberries! I couldn’t resist picking them and turning them into a delicious homemade jam made with just sugar and lemon. Ingredients: 200 g of wild blackberries 70 g of sugar Juice of 1/4 lemon Method…
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My New Favorite Sparkling Drink to Beat the Summer Heat!
This Spaghetti with Tuna in Olive Oil and Fresh Tomato is perfect for the hotter season, as we are already seeing days hitting the high 20’s – low 30’s. This pasta, though served hot, is topped with fresh sweet cherry tomatoes and purple mizuna (a peppery Japanese vegetable), and a drizzle of my homemade “Rosso”…
