France: cuisine and science, to promote the best of Italy – World

The Italian Embassy in Paris presents the ‘La Science à la Carte’ initiative, a series of interviews carried out in collaboration with the Naós Communication agency with the aim of promoting Italian excellence in France. In each episode, an Italian researcher who made a career in France is interviewed in an Italian restaurant.

The protagonists of the first episode, which can be consulted, among other things, on the YouTube channel of the Italian Cultural Institute in France, are the doctor Daniele De Luca and the chef Nicola Pisu of the restaurant “Il Fico”.


Originally from Rome, Daniele De Luca is Head of Neonatal Reanimation and Professor at the Paris Saclay University Hospital. Arriving in Paris in 2013, at the age of only 34 he became director of neonatal and pediatric resuscitation at the Antoine-Béclère Hospital, in Clamart. Daniele is also president of ESPNIC (European Society for Pediatrics and Neonatal Intensive Care) and directs the scientific journal “European Journal of Pediatrics”.

His research activities mainly concern respiratory tract diseases in newborns and the development of medical techniques for diagnostics and treatment. Daniele is known for inventing and developing the lung ultrasound technique for newborns. Originally from Nurallao, in Sardinia, Nicola Pisu has always been passionate about cooking. He worked in large restaurants in various Italian regions, before arriving in Paris and opening his own restaurant, ‘Il Fico’, one of the most popular Italian restaurants in the Ville Lumière where he offers revisited Sardinian specialties. His cuisine is inspired by traditions from his childhood enriched by what he learned during his professional career through the Italian regions. The next episode of the “Science à la Carte” series will be released on Friday 2 April.

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