{"id":5123,"date":"2025-04-23T06:18:51","date_gmt":"2025-04-23T06:18:51","guid":{"rendered":"https:\/\/www.positivemayo.com\/?post_type=chefs&#038;p=5123"},"modified":"2025-04-23T06:18:54","modified_gmt":"2025-04-23T06:18:54","slug":"antonio-ciotola","status":"publish","type":"chefs","link":"https:\/\/www.positivemayo.com\/en\/chefs\/antonio-ciotola\/","title":{"rendered":"Antonio Ciotola"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><em>&#8220;When I walk into the kitchen, I say hello to my tools. I still use the knife, the slicer and the meat grinder. Paradoxically, I cut myself less now than I used to.<\/em>  Antonio Ciotola is a singular Italian chef. A graduate of the Sorrento Hotel School, he founded his own restaurant in 2001: <strong>La Taverna degli Archi<\/strong>, where he reinvented the flavors of the Marche and Campania regions. Until that New Year&#8217;s Day in 2005, when an accidental firework explosion robbed him of his sight.  <\/p>\n\n<p class=\"wp-block-paragraph\">Now blind, but refusing to give up his vocation, Antonio reinvents his way of cooking.  <em>&#8220;I reopened the place because cooking is my life. There&#8217;s nothing I can do about it. You don&#8217;t cook with your eyes. You cook with your hands, with your sense of smell, but above all with your heart.<\/em>  So it&#8217;s with his other senses that he invents perfectly balanced dishes, blending high-quality produce with unexpected flavors. In addition to continuing to run his restaurant, ranked one of the world&#8217;s 50 best in 2014, the chef never ceases to share messages of resilience, notably during training sessions with children, proving to them that<em>&#8220;passion knows no obstacles<\/em>&#8220;. And it&#8217;s no doubt for this reason that he has been named honorary president of the Federation of Italian Chefs&#8217; Department of Emergency Solidarity, which aims in particular to set up emergency collective catering as part of civil protection.  <\/p>\n","protected":false},"featured_media":5129,"template":"","pays":[49],"class_list":["post-5123","chefs","type-chefs","status-publish","has-post-thumbnail","hentry","pays-italy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.1 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Antonio Ciotola - Positive Mayo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.positivemayo.com\/en\/chefs\/antonio-ciotola\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Antonio Ciotola\" \/>\n<meta property=\"og:description\" content=\"&#8220;When I walk into the kitchen, I say hello to my tools. 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