Marco Domenella – Truffle Innovation
Hello let’s welcome Marco Domenella chef of Hosteria La Marca in Camerano (Ancona. Le Marche region )You have done a very interesting cultural journey inside your region. You have been totally concerned about healthy food, “the good food for everybody from the territory “even if the ones with some food intolerances. Can you shortly tell us the philosophy of your kitchen and also your idea of territory towards a “kitchen without”?
My underlying philosophy can create tasty recipes and, at the same time for everybody, even for those who are lactose and gluten intolerant. My philosophy has the inclusivity at the center because I normally use local products and I study their preparation under every aspects. I consider every facet of intolerance and I balance consistency, flavours, perfumes and colors. My menù at Hosteria La Marca is based on totally seasonal ingredients, and also I check and choose Slow Food addresses to evaluate the job of little suppliers who put into practice traditional processing methods to save our bio diversity.
Among your training experiences you have mentioned the one at Passetto restaurant in Ancona with Ideale Carini chef. Can you explain to us what did you learn with him?And, also, who has been and who are nowadays your cultural references?
All my training experiences have been very important. I have been at Passetto restaurant in Ancona in my twenties, and I have had the big opportunities to be part of the kitchen brigade of ideale Carini chef. I learnt from him first of all the huge importance of choosing ingredients from the quality and seasonality point of view.I also learnt the creativity in changing menu during the month and the organizational aspects during the preparation and also during the service in restaurant. Also today I received from that experience the respectful attitude to the ingredients,the passion for my job in kitchen with a lot of sacrifices and also my great responsibility towards people who taste my recipes.
Nothing is more biological and healthy than truffle. Recently a research made on White Truffle from Acqualagna demonstrated that it has some important nutraceutical characteristics.Truffle grows only inside healthy territories with uncontaminated water and hearth.
You have created a recipe for the 2025 T&C project very close to your philosophy and to the quality of T&C truffle products. Can you tell us something about this recipe?My recipe is based on using row material of high quality:first of all T&C Truffle Honey and T&c TRUFFLE almonds and last but not least, pink apple from Monti Sibillini a slow food area. I love to try new processes in cooking keeping the naturalness of ingredients.
So I started grilling thin slices with peel of pink Apple from Monti Sibillini (Slow food )and I smoked them with anise seeds, that’s to give a nice anis flavour to apple slices. Pink Apple slices from Monti Sibillini are overlapped one another by T&C truffle almonds cut with knife to give crunchiness to the soft texture of grilled apple. At the end I added T&C truffle honey to my composition to exalt the taste of truffle while keeping the sugary sweetness of honey. This recipe totally reflects my philosophy about kitchen that is completely vegetarian and it creates a union between high quality seasonal products of the territory and different processes as grilling and smoking.
