CHEF MARCO FOSSATI
CHEFS ’ TABLE
WE ASKED THESE INTERNATIONAL CHEFS WHO THEY WOULD INVITE TO THEIR TABLE FOR A MEMORABLE MEAL .
“ Chef Massimo Bottura from Osteria Francescana , a three-Michelin-star restaurant based in Modena , Italy ; Giuseppe Garibaldi , an Italian general , patriot and revolutionary ; and James Bond ”
- CHEF MARCO FOSSATI , SALAMANDER DC
For chef Marco Fossati , director of food & beverage operations at Salamander Washington DC , it is the scent of fresh basil cultivated in the coastal town of Pra ’, Italy ( nestled between the Ligurian Sea and the Ligurian Apennines mountain range ), where he grew up , that inspires him . “ Its medium-small curved green leaves , delicate scent and intense flavor distinguish it from other basil plants . The smell of fresh herbs – fresh basil , rosemary , sage and marjoram ( a popular herb in Liguria ) – seemed to always permeate the kitchen , the heart of our home ,” Fossati says . His passion for cooking was born standing in the kitchen beside his grandmother for hours at a time . “ Every Sunday , Nonna would go to mass , visit her loved ones in the cemetery and head home to make handmade potato gnocchi with basil pesto and green beans . She always purchased fresh ingredients the day prior ,” he notes . They tended to use older potatoes , giving them more time to store sugars and convert them into starch , with less water in their cells .
Spaghetti alle vongole ( spaghetti with clams ) was his father ’ s favorite for the end of the week . “ The simple preparation includes shaved red garlic , slow-cooked in extra virgin olive oil with fresh chile peperoncino . Next , stems of parsley , clams and pigato ( white wine from the Liguria coast ) is added – simply delicious ,” Fossati says .
These mountains inspire some of his favorite menu items , including ravioli with house-made ricotta plus three hour slow-roasted leeks , organic egg yolks , brown butter , sage and fresh Parmesan . “ All ingredients are locally sourced , except for our flour , which comes from Italy . The magic of authentic Italian cuisine is the simplicity and the freshest of ingredients , prepared with love ,” notes Fossati , who embarked on a remarkable career that included working at prestigious luxury hotels , renowned Michelinstarred restaurants including Il Carpaccio in Paris , and exclusive private clubs like Harry ’ s Bar and Annabel ’ s in London before gracing Salamander Washington DC with his finesse .
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