True blue Italian food from an Italian chef in Kuala Lumpur
(WorldNews Italy)

In many ways, it isn´t all that difficult to see how Giuseppe Lioce ended up becoming a chef. Growing up in his hometown of Bari in south Italy, Lioce spent a considerable amount of time in his grandmother´s restaurant (which was founded in 1925 by his great-grandmother). Under his grandmother´s tutelage, he learnt how to make south Italian pasta like cavatelli and oriechette and quickly fell under the spell of food. `None of the men in my family are chefs - everyone is involved in different activities - some are producing wine and some are in construction. So everyone thought I would be an architect or something like that. But I really enjoyed working with my grandmother,` says Lioce. When...