"THE NAPLES CHEF COOKS" - NEW EDITION

The board of directors of UCMed - Università della Cucina Mediterranea this year honored me by re-publishing the second edition of my last Cook Book: " The Naples Chef Cooks - Pasta & first courses: 51 Italian Recipes".

If you are interested in purchasing one or more copies please contact me directly at the following e-mail address: sergiocorbino(at)gmail(dot)com and I will be very glad to send you all the details (25% off) .

A few hundreds copies are already "at work" in american kitchens, as a Christmas gift by a leading Italo - Californian wine producer!

Here you are a brief description of the book and of.. myself!

The Naples Chef Cooks: Pasta and First Course – 51 Italian Recipes is the result of Sergio Corbino’s vast experience as a cookbook author, food columnist, television commentator, and – above all – a veteran chef. Here Sergio Corbino has chosen from the hundreds of recipes in his six published cookbooks, fifty-one pasta and first course dishes that are both delicious and simple to prepare. Special attention has been paid to selecting recipes whose ingredients are easy to find, and a helpful glossary offers shopping advice, cooking tips and other practical information. As an added convenience for the cook each recipe also provides measurements in both the metric and America systems, a difficulty level and an estimate of preparation and cooking times. The Naples Chef Cooks is intended for all those who love Italian food, and especially for those who already know (or are about to have the pleasure of discovering) the flair that Neapolitans bring to the kitchen.

That's me with my top level cooking students



Sergio Corbino was born in Naples in 1935. He’s a former marketing manager and a member of Rotary International since 1969, which named him a “Paul Harris Fellow” six times. In the early 1980s has began to dedicate himself to rediscovering and promoting the cuisine of Campania region and of Italy in general. In 1989, he established the Campania Region delegation of the Paris – based Chaîne de Rôtisseurs – Confrérie Mondiale de la Gastronomie, the world’s oldest culinary organization, which he served as Culinary Advisor for Italy from 1993 to 2001. A pupil of the famous cookbook author Jeanne Carola Francesconi, in 1984 he joined the Accademia Italiana della Cucina (Italian Culinary Academy) leading the Penisola Sorrentina and Positano delegation ever since 2001. Along with other cooking professionals he was chosen to represent the Campania regional cuisine in New York in 2005. He contributes regularly to national and international periodicals such as Civiltà della Tavola and has published over 120 article and 30 short stories.

He’s the author of six cook books and of the blog “La cucina di Sergio” (http://cucinaamica.blogspot.com).

For his books, in 2009 he was awarded with the “Orio Vergani” prize and the City of Staffolo “Verdicchio d’Oro” prize.

He’s the co-founder and director of UCMed – Università della Cucina Mediterranea, a vocational training centre for gastronomy experts , based in Sorrento at Hotel Conca Park**** (www.ucmed.it)