Recipe for Picarones from Peru
January 21, 2023
To whet your appetite for our newest tour, Exploring Andean Cuisine in Peru & Bolivia, we are featuring a classic Peruvian dessert: picarones. These fried…Read This Post
The natural beauty of Abruzzo is astounding. With more than 30 natural reserves, there’s endless opportunities to experience the breathtaking countryside. It’s in the heart of this region that Chef Marino moved to fulfill a dream: starting a small organic farm.
It’s at this farm where he now raises pigs, sheep, chickens, and bees. It’s also a charming agriturismo where he welcomes guests for a rustic cooking vacation, Authentic Abruzzo Cooking. In our latest chef interview, Marino shares a bit more about himself.
When did you first start cooking? What’s your first cooking memory?
For hobby since young age. For business since 1994. My first memory is an important dinner with the teachers of the school.
Where (and from who) did you learn about cooking?
In home, from my Grandmother. Later two years of cooking school.
What’s your favorite ingredient or food to cook with? Favorite dish to make?
Favorite ingredient, the flour. Favorite dish is pasta alla chitarra with lamb sauce.
What’s the best piece of advice you’d give to someone just starting to cook?
You have to love cooking using genuine products.
What do you hope people gain from your cooking programs/classes?
Send the message that everyone can cook without difficulty, using good products and having fun.
Anything else you’d like to share with clients of The International Kitchen?
Share the serenity and the joy of my choice of life in this place that I have created.
During our Authentic Abruzzo Cooking vacation, Marino leads three hands-on cooking classes, as well as excursions to nearby points of interest, including a family-run olive oil mill, the coast of the Adriatic Sea to see a trabocco, and more.
By Liz Hall
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