Marco Rispo in Paestum
Delicate touch yet confident in gestures, sublime technique and creative interpretation. In summary, this is the description of the cuisine and methods of handling the raw materials of the chef Marco Rispo from the starred restaurant “Le Trabe” in Paestum, in the heart of Cilento (SA).
He started in the brigade of the restaurant “Don Alfonso”, with the Maestro Alfonso Iaccarino; and then he has carried on his career with a 2 Michelin star experience alongside the chef Fernando Arellano at the “Zaranda” restaurant, where he has improved his knowledge in some cooking techniques such as the vacuum-sealed cooking and the low temperature one. Between the Master and Expo 2015 in Milan, the journey continues with the collaboration in the kitchens of the 2-star Michelin restaurant “Piccolo Lago” in Verbania, with the chef Marco Sacco. From Milan here he is now back to the South, to discover the starred restaurant “Le Trabe”, where for a year he has created new menus in the name of the territory, with creative recipes that enhance the typical products of Cilento combined with an international cuisine, capable of conquering every palate.