MARKUS FOOD EXPERIENCE, POP DE CUISINE OF MAURITIUS RIGGI
In the last five years we have been able to appreciate the inspiration and the chef's creations Maurizio De Riggi at a number of food and wine events.
We also followed the company in April 2017, attending the inauguration of the new headquarters of his restaurant Markus that was moving after 6 years in a historical building San Paolo Bel Sito, nell'Agro Nolan.
It was therefore a pleasure for us to go there to eat a full meal and live the "Food Experience" of Markus in its entirety.
The style of the restaurant is modern but intimate at the same time, with a main room cloaked in gray and wood is accented with large clock and decorative plates; The smaller room is characterized by a green wall of inspiration and a large convivial table.
Scattered around, some elements of the memory, as the old cabinet, the sewing machine that acts as a desk and the old XIX wash cement in the bathroom.
Twenty of the covered, under the care of the head waiter Annalisa Small.
La mise en place is the classic mold, with porcelain plates from golden edge and the crystal glasses, but do not you think that cooking it is equally: tutt’altro!
To begin, the menu there is the traditional division between starters, first and second courses, to give guests the freedom to experiment as he prefers.
And when the food comes to the table, you discover a disruptive kitchen!
The welcome is to be enjoyed almost everything with your hands, except for the home made pickles; i grissini, the tarallini integral sfogliette can be dipped in the sauce puttanesca or sprinkled with French butter flavored with shrimp and parsley.
To be savored in a few bites even the "bread and pickles", in which the vegetables are in the form of creams.
The philosophy of Maurizio apparent nell'identitario "Accomplice My Grandfather": Tomato S. Marzano Agro Sarnese-Nocerino DOP creamy filling to oysters and Winter Apple of soil on cereals and small basil sarnese.
A successful set of traditions, creativity and local ingredients.
The popular "Spaghetti and clam" Markus here to become street food in walking container, a crackling soup spoon: Spaghettone Monograno Senator hats with lemon scent in small clams and Greek di Tufo, covered with crunchy crumbs and popcorn clams with green pepper.
Played on childhood memories "Mio": bavette risottos durum wheat, with fresh cheese, creamy porcini, trout roe and sea urchin, to water with broth.
Who has not eaten by little the broth with cheese?
Definitely pop "Markerita - Looks like pizza but it is not": a lasagna "surrealist" stuffed with Mozzarella di Bufala Campana DOP San Marzano tomato pulp with the Agro Sarnese-Nocerino DOP and basil sprouts biological sarnese, in which the sheet of pasta and the sauce perfectly simulate a pizza margherita.
Do not miss even the burns, recreated with the torch!
The result of collaboration with the Norwegian company Lofoten Seafood new recipe "Eat Nature": Marinated salmon heart in sea water, citrus and aromatic herbs, seared over high heat.
The cooperation started last year has seen Maurizio stay in Leknes discovering Cod, Stockfish IGP Lofoten Islands and Salmon, products from sustainable aquaculture that the chef has imported in its menu.
From his Norwegian experience Mauritius has borrowed the basics of ethical fishing and strengthened its focus on ecological issues.
To end the meal, "Migliaccio": Balls pudding with crispy Sampaolesi nuts and flakes of sea salt on veil of Sacher tart with cream and custard perfumed with citrus fruits, jam bio Aglianico, chestnuts with mulled wine, coconut mousse and fudge 67%, frutti di bosco, polvere di capperi.
The tasting routes have price starts from 45 Euro.
At Markus food is an experience outside of the canonical schemes. A kitchen in which the ingredients and technique go along with the surprise and the game.
For those who love the good in a form not obvious, and also the substance.
The entire brigade Markus is away to the Lofoten Islands to 12 September for the project, "Lofoten Seafood Center", a center of culture and production sustainability linked to the sea and fishing.
We are confident that the team will play a great job in Norway and who will return to earth bell further enhanced by this exchange.
Markus Food Experience
Via Ferdinando Scala 94 – San Paolo Bel Sito, Naples
such. 081/18540847
www.ristorantemarkus.com