AUTHENTIC ROME BY CHEF MATTIA MARCELLI

At our August 20, 2016 pop-up dinner, Chef Mattia Marcelli, Executive Chef at San Francisco's 54 Mint, served a 5-course meal of traditional Roman cuisine featuring his signature handmade pasta. 

Growing up in Rome, Chef Marcelli developed a passion for food at a young age, learning traditional Roman recipes and techniques from the women in his family. He entered culinary school at the age of 13 and made the move to the Bay Area shortly after graduation, where he is now one of San Francisco's most promising young chefs.

Through our film, Chef Marcelli's food, and some lively discussion, we explored the chef's culinary roots and his transition from Rome to California.


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Panzanella

Heirloom tomato, cucumber, red onion, croutons, burrata, red wine vinaigrette

Wine Pairing: Satrico, Casale del Giglio Lazio 2014

Ravioli

Buffalo mozzarella-spinach filled pasta, brown butter, sage, parmigiano reggiano

Wine Pairing: Bellone, Casale Del Giglio Lazio 2014

Amatriciana

Home made potato gnocchi, guanciale, cherry tomato, pecorino romano

Wine Pairing: Cesanese, Casale del Giglio Lazio 2013

Coda alla Vaccinara

Low temperature braised oxtail, chard “aglio e olio,” rosemary potato

Wine Pairing: Petit Verdot, Casale del Giglio Lazio 2013

Crostata

Short crust, homemade strawberry jam, sheep milk ricotta, dark chocolate

Wine Pairing: Afrodisium, Casale del Giglio Lazio 2013