“I have the passion for many things.
And I feel privileged to have shared
these passions with beautiful people.”
Marco Carraro was born into a family of and he is the chef of Il Cecchini di Pasiano di Pordenone, one Michelin Star, and certainly a great lover of culinary challenges. Perhaps because of his indomitable character, that his strength is to experience an excellence cuisine, with quality raw materials, sometime considered “poor”, brought him to “play” with formulas on the verge of provocation.
As his “mackerel and scallops” or the “sea bruschetta with scallops, shrimps, prawns, sea bass and grenadine”, or again the “tartare of sea bass, tomato water and caviar”...
First of all and for tradition Marco Carraro is extraordinary interpreter of the sea cuisine, which he can always prepare with originality and elegance, never predictable.
