News
20 February 2023
In Southern Italy, during the Kingdom of the Two Sicilies, from Naples to Palermo, included Puglia, with little differences from a region to the other, the Chefs of the noble families used to prepare wonderful, elaborated dishes, often derived from France. The Master Chefs from Naples to Palermo were called “Monsieur”, name converted and italianized in “Monzù” or “Monsù”.