Food & Fun > Tastes

The exquisite touch of a woman

The meal is not only palate, not only flavours and perfumes. The sensivity of Rosanna Marziale can create a special atmosphere. She organizes real "psychoactive dinners"

by Monica Sommacampagna

"Obviously there's a woman in the kitchen!" So often Rosanna Marziale, the chef at The Columns in Caserta, listen this phrase. But this beautiful and good cook, every time hears these words does not capacity, "What does that mean? I have seen so much sensitivity in some of my fellow male chefs.” As the interview proceeds we realize that we are facing a woman whose culinary passion has always found unique ways to express themselves - even outside the walls of the kitchen.
With the utmost simplicity Rosanna says that organized "psychoactive dinners" to appreciate his recipes in a multisensory, enjoying a concert, a poem, a small perfomance. Waiting for a first course, In addition, you can "taste" a visually-tasting drink in MP3, a mouthful after another leads the palate to perceive not only the delicacy of the recipe but also to know the characteristics of foods with which it is made.
Consensus has recently levied special dinner in the dark, where service personnel blind brought an audience of admirers unusual combinations such as buffalo meat and dried cod, saffron risotto with mozzarella cheese fondue, a strictly darkened room.
Rosanna Martial came to the kitchen after having experienced all areas related to the restaurant: "I am dedicated to pastries, I made the cashier, I became a professional sommelier."
Rosanna continues the work of his father Gaetano and his brother and sister Maria Loreto.
Several projects are active: from participating in training days to highlight to the catering PDO cheeses like Parmigiano-Reggiano, mozzarella and Asiago, in collaboration with the franchise for which Fratelli La Bufala Rosanna has created mouth-watering recipes inspired by traditional bell. Among the rewards being a part of the two Italian chefs - the other was Nicholas Potinari - to be selected for international competition Mehor La Cuisine de Alicante in early November.

My kitchen is a modern version of the cuisine of Campania, which favors products like the famous mozzarella di bufala, ricotta, meat ... Among the special signal the ball of mozzarella, pasta stuffed with melted mozzarella and then fried or gray - Pearl, an "envelope" with a heart of cottage cheese risotto.

What must find my client. Different foods, which do not have the opportunity to savor at home.

Italian cuisine abroad. To raise its image, the chefs Italian should do team more. We have to understand that Italian cuisine is not only tagliatelle alla bolognese ...

My dream. Change the decor of the restaurant, now it has an ancient approach that doesn’t represent myself. I'd like to make it more modern, with areas divided and visible from the public. I much rather meet our country house St. Bartholomew, with a 4-hectare park that my brother Loreto is populated by animals, flowers. Think, would also reintroduce the storks ...it is a space that used to events.

Wine. Our wine list is divided by regions and includes about 300 labels Relate to the suggestions in the menu. Too many wines would be unmanageable!

Extra virgin. We use it in a thousand ways to raw. We also enable our customers to enjoy tasting different kinds through which we organize a free taste before meals, combined with bread "peasant" on sourdough hinterland Caserta.

Ristorante Le Colonne
Viale G. Douhet 7 - 81100 Caserta
Telefono 0039.823.467494
www.lecolonnemarziale.it

by Monica Sommacampagna
07 December 2009 Teatro Naturale International n. 11 Year 1

^© REPRODUCTION RESERVED