Renato Morisco inherits from his parents, skilled artisans in pastry and small restaurants, a growing passion for: cooking, art, science, tradition and innovation.

His gastronomic revolution is based on the introduction of innovative cooking systems he has experimented with.

He is currently busy with Rai TGR Puglia with the “ la salute nel piatto” program “TGR ETINERANTE” broadcast every Friday morning on RAI3.

Recently he was invited to be part of the prestigious Georgofili Academy and Pugliese Academy of Sciences, having shown constant commitment to enhancing Italian cuisine and agricultural products of the Puglia region at an international level.