Cristian Marino is an Italian chef born in Milan in February 1982 who grew up between Calabria and the world ! Executive Chef who studied gastronomy at the prestigious Italian institute, ‘E. Maggia Stresa’ on the shores of Lake Maggiore in Northern Italy and with over 20 years’ experience gained across a range of highly…
Healthy Parmigiana-Not fried and easy to do at Home
An healthier tasty and easy to prepare at home alternative to Eggplant Parmigiana ” Two time baked, eggplant and zucchini Parmigiana ” – Not fried ! A tasty and healthy alternative to eggplant parmigiana , instead of frying the eggplant and the zucchini we bake them . The ingredients for 3 to 4 people are…
Calamari Ripieni
Oggi vi regalo una ricetta | Today I give you a recipe Ferragosto is coming soon a day of celebrating summer with friends and family. I give you as present my personal recipe of Calamari Ripieni ( stuffed calamari ) Ingredients:4 Calamari | 40 g of minced bread crumbs (from old bread) | 1 egg…
The CMM| Cristian Marino Mission
To create and implement a customised menu based on your company needs , by using the latest techniques, current trends whilst also respecting the main ingredients . I will use all of my knowledge and skills to maintain the authenticity of the final menu, using local sourced ingredients from trusted and certified suppliers as much…
Personalised services at your disposal
Flagship service of Cristian Marino is the “CMMenu” a signed menu by Chef Cristian Marino , an authentic Italian menu solely conceived for your business , where Chef Cristian undertakes to design , implement and maintain it with scheduled visits throughout the year. Consultation for pre- opening or re-opening of hotels and restaurants Examples of my services include : Menu design,…
La mia Carbonara sbagliata con asparagi
La mia Carbonara “Sbagliata” Cooking with Cristian during Quarantine now in You Tube . My small contribution during these difficult times .In honor of the carbonara day of the 6 th of April here is my revised recipe with asparagus instead of guanciale ( pork cheek )
