{"id":1411,"date":"2026-02-18T10:11:55","date_gmt":"2026-02-18T10:11:55","guid":{"rendered":"https:\/\/salvatorebianco.it\/?page_id=1411"},"modified":"2026-05-07T09:40:35","modified_gmt":"2026-05-07T09:40:35","slug":"il-mare-in-materia","status":"publish","type":"page","link":"https:\/\/salvatorebianco.it\/en\/il-mare-in-materia\/","title":{"rendered":"The Sea in Matter"},"content":{"rendered":"
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Materia, Mare, Visione<\/p><\/div>\n<\/div>\n\n\n\n

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The Sea in Matter<\/h1><\/div>\n\n\n\n

The sea and art have always been among the constants of my life. I often wondered, and still wonder today, what it takes to be a great chef, and I often found, and still find, the answer in the sea and in art, with their energy, beauty and mystery.

As the son of a people of seafarers, I asked myself what the right course was to grow and learn the craft: I wanted to explore, understand and see. I have been to many places and have had the fortune of working with great masters.

One in particular became my mentor from the very beginning, because in him I recognised the modern chef. From Gualtiero Marchesi I learned that cooking is art and craftsmanship, technique and knowledge, but also research and tradition. But above all, the importance of teaching that starts from within ourselves and is then passed on to others: \"Sapere Aude\" \u2014 dare to know.

Having travelled so much has led me to love my land ever more, rediscovering and researching my roots, giving value and art to ingredients and traditions.<\/p><\/div>\n<\/div>\n\n\n\n