Marco Acquaroli was first introduced to the world of cooking as a child, when he learned breadmaking from his father, the owner of a bakery. After studying at various culinary institutes, he worked in the kitchens of some of Lombardia’s most renowned restaurants, including Miramonti L’Altro, Il Capriccio, and Il Volto.
He then arrived at Dispensa Pani e Vini where he flanked chef VIttorio Fusari for three years.
Experiences abroad at Four Seasons and Ginevra in Egypt followed. In 2016 he won the Bocuse d’Or Italia. By 2017 he had returned to his homeland of Franciacorta and Dispensa Pane e Vini, where he became head chef. Since his promotion, he has transformed Dispensa into a brand with a range of different activities, including a historic osteria, restaurant Natura, and a catering company.
Delicate freshwater fish enhanced with a note of saffron, an homage to Lake Iseo and the Lombardian hills of Marco Acquaroli.
A taste of true Mediterranean cuisine: a stew of octopus, tomato, capers and olives. Tender and fresh. Marco Pelizzari – Cappuccini Resort | Franciacorta
Ragu alla Bolognese, a timeless classic, reinterpreted in a “street” key by chef Daniele Bendanti – ristorante Oltre | Bologna.