Edoardo Celadon

Edoardo Celadon

freelance journalist

Born in Italy in 1997, Edoardo promotes a tasty, complete, happy, natural and sustainable table. He focuses his studies on his own origin land, looking towards “Graceful ingredients, cooked with love, nourishing your soul."

28 July 2022

Marco Ambrosino: On Populations, Origins and Lands

Chef Marco Ambrosino on the meaning of the Mediterranean approach in contemporary society, in truly sustainable cuisine and in daily life.

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17 June 2022

Floriddia: Custodians of the Past

We talked with Rosario Floriddia, owner of the homonymous legendary Tuscan farm, about ancient grains, health, sustainability and landscape.

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16 June 2022

Damiano Donati: Interpreting Nature’s Cycle

Damiano Donati, Chef-winemaker at Fattoria Sardi, talks about seasonality, his interpretation cuisine, agricultural brutality and natural wine.

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26 May 2022

Zia: The Roots of Harmony

We entered the world of Rome’s Michelin-starred Zia Restaurant, while talking about mutual wellness and team unity with Chef and Owner Antonio Ziantoni and Pastry Chef Christian Marasca.

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23 May 2022

Flavio Viacava: Bees, Honey, Black and Gold

A day with Flavio Viacava at his Piccola Fattoria di Flavio, virtuous Tuscan farm between cows, ricotta, bees and honeys.

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23 May 2022

Simon Rogan: The Journey of a Seed

We met the 3 Michelin starred Chef behind L’Enclume, discussing human value, circular sustainability and creativity.

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13 May 2022

Pulicaro: A New Love for the Earth

A special day with Marco Carbonara of Pulicaro, the famous organic livestock farm between happy animals, biodiversity and love.

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22 April 2022

Caterina Ceraudo: Essence and Nature

Meeting Caterina Ceraudo, Michelin red and green star chef of Dattilo restaurant, between essence and nature.

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08 April 2022

Ángel León: The Poetry of the Sea

A dialogue with the revolutionary “Chef of the Sea” around marine grain, fish mortadella and the future of waters.

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31 March 2022

Sayuri Tanaka & Shimpei Moriyama: The Joy of Simplicity

Shimpei Moriyama and Sayuri Tanaka are the couple of Japanese chefs who decided to move to the heart of the Tuscan coast, in San Vincenzo. This is their story.

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28 March 2022

Solaika Marrocco: The Power of Youth

Solaika Marrocco, chef of “Primo Restaurant” in Lecce, Puglia, is young, brave and recently earned her first Michelin star.

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22 March 2022

Michele Valotti: Imperfection is Life

We talked about ethics, life and sustainability with Chef Michele Valotti, author of the famous “Manifesto di Cucina Viva” (literally, “Alive Cuisine Manifesto”).

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09 March 2022

Rasmus Munk: Future and Ethics

A conversation with Rasmus Munk, the visionary Chef and Creative Director of Alchemist, around the future of food.

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07 March 2022

Mariangela Susigan: Sustainability as a Maternal Heritage

We talked about sustainability, Michelin green star, memories and new generations with Chef Mariangela Susigan, queen of her Piedmontese “Gardenia” restaurant.

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23 February 2022

Carlo Nesler: The Value of Time

Opening the door of Carlo Nesler’s CibOfficina, the temple of fermentation.

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21 February 2022

Domenico Marotta: Curiosity and Produce

As he often likes to repeat, he “was born” in a restaurant. Playing with pans and joking with the clients of his parents’ pizzeria, was an everyday entertainment during his childhood.

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14 February 2022

Chiara Pavan: The Meaning of Courage

A talk with the prodigious Veronese Chef who puts radical food sustainability at the core of her philosophy, using creativity to fight climate change.

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07 January 2022

Arso by Tommaso Tonioni: Contemporary Rituals

The last bites of the magical young chef between fire and sacrifice, planning the new Italian salumeria.

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15 December 2021

The Chef’s Legacy: What will we leave to future generations?

Five great mentors answer to the question no one asks, structuring the rite of identity passage in the kitchen.

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12 November 2021

The Retrobottega Universe, discovered with Alessandro Miocchi & Giuseppe Lo Iudice

A step inside Retrobottega, Retrovino&Caffè and Retropasta&Pane, some of Rome’s hottest destinations.

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21 April 2021

Listening to Food

Can Clubhouse change the restaurant world?

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