MICHELIN STARRED CHEF IN CYPRUS
FROM THE CHEF’S TABLE WITH MICHELIN-STARRED CHEF – MARCO BISTARELLI VISITS CYPRUS
CONSULTANT CHEF, MARTEONA ITALIAN RESTAURANT, PAPHOS
MARCO BISTARELLI CREATES MENU FOR NEW ITALIAN RESTAURANT IN PAPHOS
MICHELIN-STARRED CHEF IN CYPRUS – The award-winning Michelin-starred Italian chef, Marco Bistarelli, has arrived in Cyprus this month for the opening of a new Italian restaurant called Marteona in Paphos. We took the opportunity to speak with Marco about his career, his role as Consultant Chef and his future plans at this Italian restaurant. We also asked him to share one of his exceptional recipes with us.
STARRED TASTING DINNER AT MARTEONA ITALIAN RESTAURANT – 17th April, 2021
The evening will start with an incredible selection of Apéritifs and Canapés. There will be the opportunity to taste wines from some of the leading cellars in Italy, including Marramiero, Jacopo Biondi Santi, La Palerna and Fattoria Bonaparte. Then the Five-Course Tasting Dinner, created by Marco, will commence. The meal will end with Coffee and a Digestif. There will be a great variety of entertainment planned for the opening, most notably, the unique opportunity to listen to the international singer, Rossitza Bordjieva. All wines are also included.
To book, click here: marteona.com or call 99 187 365
ABOUT MARCO BISTARELLI
Marco started his career as a chef, in Italy, at an early age with his twin brother, who was also a chef. They both worked and gained experience in the family restaurant in Città di Castello in the heart of Umbria, and travelled the world extensively, learning about different cuisines. Tragically, at the young age of twenty-five, his twin brother was killed in an accident, and Marco sadly had to continue his career on his own.
WORKING WITH A TOP ITALIAN CHEF
After the accident, he was unsure as to what to do, but decided to take up an offer, from one of Italy’s leading chefs, Gualtiero Marchesi. The late Gualtiero is renowned in Italy, for his restaurant Il Marchesino at Milan’s La Scala Theatre. This experience formed the basis of Marco’s cooking style and led him to the decision that he wanted to open his own restaurant. In 1992, the opportunity arose to run the restaurant, with his wife, at the Hotel Tiferno, in his hometown of Città di Castello. This was a huge success and formed the foundation of his career.
ITALIAN RESTAURANT – IL POSTALE – AWARDED MICHELIN STAR
In 1997, Marco decided to open another restaurant and called it Il Postale. This was the restaurant that made his career. In 2000, he was awarded his first Michelin star. Diners flocked to it from across the world to enjoy his dishes, always combined with an Italian twist, and using the finest of ingredients. Sadly, due to the economic crisis in 2009, the restaurant was forced to close, but Marco relocated to Perugia and opened Il Postale II. Again, he was awarded another Michelin star and enjoyed continued success until 2016. Increasingly he was getting more and more commercial offers from restaurants across the world, so he decided to close Il Postale II and concentrate on consultancy and teaching.
TEACHING THE CHEFS FOR FUTURE ITALIAN RESTAURANTS
Marco was very keen to pass his knowledge onto the next generation of up-and-coming chefs throughout Italy. He worked at the Chef’s Academy in Terni in Southern Umbria and, again with his old friend, Gualtiero Marchesi, at La Scuola Internazionale di Cucina Italiana. These are two of the leading Culinary Arts Institutes in Italy, where they train chefs from all over the world. As well as advising Villa San Donino Hotel, he travelled the world, including South America, China, Japan and the United States, advising restaurants and consulting on new menus.
NEW ITALIAN RESTAURANT IN PAPHOS
This month sees him travel to Cyprus to participate in the opening celebrations of the new Italian Restaurant in Paphos, called Marteona. This has been a project which he has been working on since last year. He has known one of the owners, Youlian Peytechev, for several years, as they both grew up in the same town in Italy and were reconnected by another famous chef, Enzo Neri, when they were all in London.
DEVELOPMENT OF THE MENU AT NEW ITALIAN RESTAURANT IN PAPHOS
He is delighted to be creating the menu and cooking during his time here in Cyprus. During his visit, he will cook for some private and press dinners, and also their big opening night on the 17th of April. This event has been a long time in the planning, and Marcos, together with the Marteona Head Chef, Rodolfo Carrillo, have created an outstanding gastronomic experience for their diners. As Marco himself says, “My dishes are created from Italian culinary traditions and ongoing research which present an easel of flavours, shapes and colours. I am very much looking forward to my time in Cyprus and working now, and in the future, with the team at Marteona”.
RECIPE BY MICHELIN-STARRED CHEF – MARCO BISTARELLI
STUFFED PIGEON WITH TRUFFLE AND FOIE GRAS – served with vegetables
This recipe from Marco, originates from a Gastronomic Event that took place in Geneva, where he cooked for chefs who had flown in from all over the world. Pigeon is a dish that is notoriously tricky to cook but prepared this way, with the addition of Truffle and Foie Gras, is a luxurious and rich dish that is perfect for any occasion, including Easter celebrations.
- 1 Whole Pigeon
- 2 Slices – Bacon or Pancetta
- Sprigs of Thyme
- Sliced Garlic Cloves – to taste
- 1 piece of Black Truffle – 30 grams
- Olive Oil
- Double Cream – 30 grams
- Salt and Pepper – to taste
- Egg White – Use approximately ½ an egg white – 15 grams
- 1 Chicken Breast
- Foie Gras
- Jus – to taste
- Your choice of Vegetables
- Clean the Pigeon and set aside the liver. De-bone and remove the femur and separate the legs from the Breast, or you can get your butcher to do this for you.
- In a non-stick pan, fry together two Sprigs of Thyme and a Garlic Clove. Brown the Pigeon Liver on all sides, over a high flame, and then chop them up.
- In a second pan, together with a Garlic Clove, sauté the Chopped Truffle in a little Olive Oil.
- Blend for a few minutes: the diced Chicken Breast, the Cream, a little Oil, Salt, Pepper and the Egg white. Add the Liver mix from the first saucepan, and then the contents from the Truffle saucepan, and blend for another minute.
- Stuff the Pigeon Legs with the blended mixture and wrap well in the Bacon – tie together with some string. Season to taste.
- In another pan, heat a little oil with a Garlic Clove and, when the oil is hot, sauté first the Pigeon Breast, crisp the skin, and then second sauté the Stuffed Pigeon Legs until cooked through.
- Wrap the meat in foil and leave to rest for 5 minutes. Place in the oven for 5 minutes at 190 degrees (Fan Oven).
- Sauté the selected peeled vegetables in a pan with a little olive oil, two Sprigs of Thyme, Salt and Pepper. Remove the meat from the oven and slice the Pigeon Breast. Remove the string from the Pigeon Legs and divide them into two, by cutting at an angle.
- Cut the Foie Gras into slices and put it on a non-stick sheet in the oven. Cook for about 5 min at 200 degrees.
- For decoration, use a ring mould and fill it with vegetables. Top with a few fan-shaped slices of Pigeon Breast, remove the mould and top with a Pigeon Leg. Add Jus to taste and a drizzle of Olive Oil. Decorate with Aromatic Herbs and serve with a slice of Oven Roasted Foie Gras on the side, if desired. ENJOY!
To book for this culinary experience, click here: marteona.com or call 99 187 365
Published by Cyprus in Style Magazine April 2021 | #InStyleBusinessNetwork | Michelin Starred Chef in Cyprus
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