Some advice from Johnny Micalusi on how to understand if the fish is fresh or not.
Fisherman, fishmonger finally fish restaurateur, a unique story
As a child I unloaded the boxes of fish that arrived with the Ponza lamps every day on…
Porta a porta on Rai 1: advice from Johnny Micalusi
How I became the BEST seafood RESTAURANT
Thinking like a fish distributor and not a restaurateur is the secret of the success of all my…
The 3 COMMANDMENTS for the success of a restaurant
SPEED: when a person sits at a restaurant table you have to be quick to bring him the…
