Table 426

Marisa’s parents Margherita and Ettore, did imprint into their belief system that the freshest foods came from their home grown vegetable garden.  Whatever was in season was planted and grown: including all kinds of herbs and lettuces, spinach, broccoli, cucumbers, zucchini and their flowers (considered an expensive delicacy in today’s fruit markets and restaurants).

Tomatoes were planted to make the tomato puree used in “sugo” an Italian tomato sauce and inevitably there were always a few orange and lemon trees dotted about the small parcel of land. This is where Marisa learnt about the most important thing in cooking: The quality and goodness of food comes from the freshness of its ingredients!

Throughout her years of cooking in restaurants, Marisa has worked her way from a great cook to an excellent head chef, who has passion and loves what she does as her profession. Her top class skills, creativity, knowledge and professionalism are an asset that she has willingly shared to the next apprentice chef, fortunate for sure to be a student of a true master.