Identità di Pasta - Marco Martini

29-05-2015 | 05:00 PM


Identità di Pasta arrives at Expo Milano 2015. The event with which great chefs are challenged with the most popular Italian ingredients had to have a space during the six months’ programme of Identità Expo. Every week a young chef will face 100% pasta techniques and preparations, on Friday nights, while once a month an already established chef will liven up a second special event.

This week the protagonist is young chef who is certainly emerging, Marco Martini of Stazione di Posta in Rome. Martini worked at length with Antonello Colonna and then in London as sous chef at Heinz Beck’s Apsleys and with Tom Aikens. Cooking form him means: «provoking, study, technique, but most of all humility and commitment. A cuisine based on tradition, a dish you wouldn’t expect. I want to return to old flavours, I prefer roasted meat to Roner ovens, I like to smell the aroma while I’m cooking».