Chef Marco’s distinctive Northern Italian culinary and cultural background is already making its mark on the menu at Il Frantoio, where he has introduced more than a dozen inventive takes on traditional Italian dishes. Working with simple foods, wholesome ingredients and different spices, he creates gastronomic experiences for Resort guests.

The first tastes of an evening at Il Frantoio are of pan-seared scallops, artichokes and duck breast, followed by a homemade ricotta ravioli garnished with smoked eggplant cream, cherry tomatoes and vanilla oil. Equally fine is the rosemary and sparkling wine risotto with honey-soy marinated sea scallops. Chef Marco experiments and refines existing dishes to surprise even the most sophisticated palates.

Chef Marco has travelled the world since his culinary career began in 1983, but he has never lost sight of his roots in Northern Italy, where he was born in the city of Genoa and also spent time in the kitchens of legendary Executive Chef Sergio Mei of Il Teatro at Four Seasons Hotel Milano. He has also held the role of chef de partie at Hotel Locunda dell’Amorosa, Sinalunga, in Tuscany and travelled in France, England, Germany and the United States.

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