Marco being from Anzio Italy has got a keen eye for super fresh ingredients and making all kinds of fresh pasta with his eyes closed. He started young cooking with his grandmother and mother then his brother took him under his wing at his restaurant Cacciatori l’arco Muto serving up some of the freshest and finest food Anzio has to offer.
Before coming to London over 12 years ago Marco spent 3 years working on private yachts. When in London he has worked in some amazing Italian restaurants such as Bocca di Lupo and the River Café. He now works most of his time at an elite event catering company and also does private work for high profile clients.
If it’s fresh, simple and well-constructed food, Marco is usually at the helm.
Jersey Royal, Ham Hock, Watercross and Pea Salad, Sherry Dressing
French Onion Soup, Gruyere Crouton
Melon and Pama Ham
Pea Veloute, Chargrilled Sourdough
Smoked Haddock Frittata, Hollandaise Sauce
Classic Prawn Cocktail, Wheaten Bread
Confit Duck Leg, Puy Lentils, Red Cabbage, Thyme Sauce
Lavender and Honey Chicken, Pomegranate and Herb Couscous, Salsa Verde
Pan Fried Sea Bass, Garlic Spinach, Lemon Crushed Potato and Pesto
Mushroom and Parmesan Risotto
Seafood Linguini with Mussels and Brown Shrimp in a Spiced Tomato Sauce
Rump of Lamb, Pomme Puree, Buttered Kale and Lamb Sauce
Chocolate Fondant, Vanilla Ice-Cream
Blackberry Panna Cotta, Berry Compote
Vanilla Crème Brulee Shortbread
Sticky Toffee Pudding, Clotted Cream
Tropical Fruit Platter, Mango Sorbet
We thoroughly enjoyed the lesson with Marco, we felt really comfortable with him, even though we had just met. He explained everything really well and made it easy to follow his instructions. We would definitely do this again.