WHO IS LORENZO TOTO'?
  

Lorenzo Toto, born in a small agricultural village in Marche, Monsampietro Morico (AP), April 19, 1930, finished primary school, he studied in college the first at Cingoli, then in Fermo, then at Fano until the third year of grammar school. Then because of war he returned to help the family in the countryside, committed to the front due to the shortage of manpower. Toto and his family left the great countryside for one more smaller. A youth marked by war and hunger. In 1947 he decided to enlist as a volunteer in the Policeforce, where he remained until 1950. In 1950: The Holy Year. Arrivals began of tourists and pilgrims for Rome.He found a job as a porter cooking in a Sienese restaurant.
The kitchen was his passion ever since he was a child, watching his grandmother when she was preparing "good things" during happy period from "big farmers", or when in the period most poor, he loved to realise delicacies with the simplest ingredients. Or yet when he himself became a protagonist in preparing homemade pasta, based on the recommendations of women at that time working in the fields replacing men engaged in war. They would collect  herbs that, in the evening, would perfume soups, salads and omelettes.
After a brief apprenticeship between the kitchen and diningroom, he moved to Trentino Alto Adige for the summer seasons. Aquiring experience thanks to the old Maitres, rich in wisdom, and learnt every day new habits and customs, not neglecting the art of ancient farming cultures.

  
  There are, in fact, her stories of food, recipe books (published by Rusconi, Oasis, Vallecchi, Taro,…) to enhance and not forgetting the peasant cuisine.
He teaches in some primary school, which Levico, Passo della Mendola, CastelFusano before you own with a small Tavern (without noble H) followed by the opening of other premises.
The choice of cuisine and areas in which the premises are open (never on the streets of major traffic) testify to the clear intent of Toto means customers will come because attracted by scents and tastes lost.
The Japanese are beginning to discover the traditional Italian cuisine: asking Totò insegnarne of their secrets. Then begins a partnership that still lasts. In 1987 he was the cook official transmission One Morning in 1988 "debuts" in Japanese television where, in a broadcast NHK Channel 1, presents dishes with herbs and ancient recipes. After one month back in Italy where he devoted himself both television broadcasts as "The Old Farm", both to knowledge and use of wild herbs to Italians, Americans and Japanese, ...
Create recipes for spice oils and vinegars for meat, fish, vegetables,… for a large Tuscan company that exports worldwide.
 

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