Schools. Stories of culinary masters and feasts

Marco Cervetti has made his way from his mother's kitchen to professional kitchens in many countries - from Venice to the Celestial Empire and back, and today you can find him in a basement bar in the center of Kyiv or at a winery in the middle of Bessarabia. "Everything is very simple, you just need to have the right ingredients, love humanity and respect traditions, like every chef"... Brazilian avocados and Mexican corn, the secrets of Italian butchers and the specifics of cooking black cuttlefish.