Chef Pasquale Marino, the Chef at Da Marino, has announced new tastes to some of his traditional dishes available at the restaurant. These traditional dishes have been improved through the use of several innovative techniques, though Chef Pasquale would only share how he values the use of the freshest and best ingredients in every meal offered at the restaurant.
New York, NY (PRWEB) May 10, 2014
Pasquale Marino, Chef at Da Marino, has announced the addition of new tastes to traditional menu items at the restaurant’s Times Square location. Chef Pasquale Marino has achieved these new tastes through a number of different methods, including the use of his own hand-grown ingredients from his personal garden in Connecticut. These new tastes are available immediately at Da Marino, as Chef Pasquale has already begun incorporating these dishes into the menu at the restaurant.
Chef Pasquale has long-honored the Old World traditions that were imbued in him as a youth in Calabria, Italy. Having lived and worked in places such as Italy, France, Denmark and Finland, the chef has learned a great deal about the traditional methods used in preparing Italian cuisine. Along the way, however, Chef Pasquale has sought new ways to improve many areas of the cuisine through the use of several innovative techniques. These techniques have resulted in the new tastes and dishes that are now available at Da Marino.
While Chef Pasquale was hesitant to discuss some of these innovative techniques, he did cite the importance of using the best and freshest ingredients, even if that means that he must personally grow them in his own garden. Each spring, the Da Marino chef uses ingredients that he has grown and harvested from his Connecticut garden for use in the restaurant. When the chef is not using his own hand-grown ingredients, he frequents the same Bronx marketplace each morning, a tradition that began 16 years ago.
While the fresh ingredients in the menu items are locally sourced, there are certain items that Chef Pasquale imports from Italy. The mozzarella, for example, is imported from Naples, as the chef believes that this is the finest mozzarella available. The tomatoes arrive from Italian vines as well, and Chef Pasquale has made it a priority to ensure that all of the bread and pasta is made right in the restaurant. It is these standards that have made Da Marino one of the most popular restaurants in all of New York City, and visitors to Times Square know that there is always a fine meal waiting for them in this convenient location. Reported by PRWeb 7 hours ago.
New York, NY (PRWEB) May 10, 2014
Pasquale Marino, Chef at Da Marino, has announced the addition of new tastes to traditional menu items at the restaurant’s Times Square location. Chef Pasquale Marino has achieved these new tastes through a number of different methods, including the use of his own hand-grown ingredients from his personal garden in Connecticut. These new tastes are available immediately at Da Marino, as Chef Pasquale has already begun incorporating these dishes into the menu at the restaurant.
Chef Pasquale has long-honored the Old World traditions that were imbued in him as a youth in Calabria, Italy. Having lived and worked in places such as Italy, France, Denmark and Finland, the chef has learned a great deal about the traditional methods used in preparing Italian cuisine. Along the way, however, Chef Pasquale has sought new ways to improve many areas of the cuisine through the use of several innovative techniques. These techniques have resulted in the new tastes and dishes that are now available at Da Marino.
While Chef Pasquale was hesitant to discuss some of these innovative techniques, he did cite the importance of using the best and freshest ingredients, even if that means that he must personally grow them in his own garden. Each spring, the Da Marino chef uses ingredients that he has grown and harvested from his Connecticut garden for use in the restaurant. When the chef is not using his own hand-grown ingredients, he frequents the same Bronx marketplace each morning, a tradition that began 16 years ago.
While the fresh ingredients in the menu items are locally sourced, there are certain items that Chef Pasquale imports from Italy. The mozzarella, for example, is imported from Naples, as the chef believes that this is the finest mozzarella available. The tomatoes arrive from Italian vines as well, and Chef Pasquale has made it a priority to ensure that all of the bread and pasta is made right in the restaurant. It is these standards that have made Da Marino one of the most popular restaurants in all of New York City, and visitors to Times Square know that there is always a fine meal waiting for them in this convenient location. Reported by PRWeb 7 hours ago.