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Marco

Marco S.

Cusago (MI) - Lombardia

Marco, one of our Cesarine, welcomes us in a gorgeous country house not far from Milan. It’s a quiet area, immersed in greenery, where we can sample genuine, creative dishes which have been made with ingredients sourced exclusively from the local Po Valley territory.

“My constant search for the primary ingredients of the land started in my many travels.” In his modern and spacious kitchen, which is also perfect for cooking classes, Marco loves to cook and tell us little anecdotes and stories about his childhood that have sparked his passion for cooking. “My grandparents who owned a delicatessen, my dad who still cooks aged 84, and my innately fine palate are the founding roots of my interest and passion.” A passion which later was able to evolve thanks to long sojourns in various parts of the world, from Japan to USA and India to England; which have made him discover new flavors and culinary traditions.

Once Upon a Time there was the Po Valley…

From the risotto with gorgonzola to the Valtellina apple pie

This Cesarino offers us a taste experience that is intrinsically tied in to the Po Valley territory.

We begin with a tray of mixed cold cuts from the Piacentino and Brianza (nearby) areas, accompanied by some local pickled peppers which are long and tapered, light green in color and delicate in taste. By serving risotto with gorgonzola cheese, Marco brings to the table a typical dish of the region which is very appetizing and has a pungent, sumptuous taste. Next up is a free-range pork tenderloin flavored with mustard grains. The tenderloin is one of the most valuable cuts of the pig as it is low in fats. The pork is perfectly complemented by the side dish consisting of radicchio and potatoes, both of which are farm-to-table ingredients.

We end with an apple pie, a classic dish beloved by everyone, especially if the apples used are from the Valtellina valley north of Milan, and if the pie is drizzled with a tasty vanilla sauce.

 

  • Platter of salami from Brianza and Piacenza with lombardian bell peppers
  • Gorgonzola risotto
  • Farm-raised pork fillet with mustard sauce 
  • Radicchio and potatoes 
  • Apple tart 'alla Valtellina' with vanilla sauce