The apprenticeship is the container to bring food to work, but also the path you take to grow professionally. Marco's apprenticeship is full of experiences, different foods, lots of practice, small roles in big kitchens and big roles in small kitchens.
After graduating from hotel management, his taste and culinary philosophy were formed in Turin between Villa Sassi, the Pigna d'Oro, the restaurant of the Jolly Hotel and then the Lutece and the Locanda del Litro.
In 2011, Osteria Vanchiglia opened, a small restaurant with heart and few frills, where even the cutlery and glasses are a combination of different services, because the challenge is to mix without throwing anything away: full plates and an empty fridge every evening, but ready to be filled in the morning with a new, carefully considered shopping spree.
Dedicated menu:
APPETIZERS
Raw Fassona meat
Potato and porcini flan with fondue
Anchovies in green sauce
Harvest Salad
FIRST COURSES
Gnocchi with Val Variata
Sausage and porcini mushroom risotto
SECOND
meatballs in sauce with mashed potatoes
SWEET
Bone
Cost of dinner: €25
