the taggart table

Chef Pellegrini Brings Fresh Pasta, Passion, Pesto and Prestigious Efforts to the Taggart Table.

“The frequently excellent, always seasonal cooking 
is thanks to chef Marco Pellegrini.” - Newsday

Raised in the ancient, picturesque town of Foligno, in central Italy, Executive Chef Marco Pellegrini decided around age 14 that his destiny was to become a chef.

Executive Chef Marco Pellegrini’s, first restaurant job as a teenager was at Montefalco’s Ristorante il Coccorone, in Montefalco, Italy. Before coming to Long Island, Marco spent time at Castello di Reschio, a province of Perugia, Italy. Chef Marco says he only cooks with fresh ingredients; if something isn’t in season, he won’t use it. His emphisis is on fresh meat, seafood and homemade pasta, simply but elegantly prepared.

Chef Marco studied culinary arts intensively in high school, taking a job at Ristorante Coccorone in Montefalco when he was just 15. There he learned how to make homemade pasta, and became more creative with many different pastas.

At age 18, before beginning a then-mandatory year of Italian military service, Pellegrini spent five months working in a bakery, where he was taught how to make his own yeast. At Caci North Fork, (on the north fork of Long Island), Chef Marco and his team bake fresh bread, and rosemary focaccia, every day.

After leaving the military, Pellegrini dove in to what he called “one of the most important experiences” of his life, starting as a line cook at the acclaimed Villa Roncalli, a fine-dining restaurant situated in a 17th-century palace in Foligno, known as one of the 20 best restaurants in Italy. 

In 1994, while still at Villa Roncalli, Pellegrini’s wife, Sabrina, opened a market in Foligno called Le Delizie. Between shifts at the restaurant, Marco worked at Le Delizie as a butcher. Later, he became second chef at Montefalco’s Villa Pambuffetti, another upscale establishment, where he was given the freedom to invent dishes like cacao with tagliatelle (chocolate pasta...The tagliatelle are made with pasta dough containing a certain amount of cacao-powder) and wild pigeon with coffee crust.

After Villa Pambuffetti, Pellegrini became head chef at another upscale restaurant located inside Assissi’s Dal Moro Gallery Hotel. Around 2004, he was the executive chef at the osteria at Castello di Reschio, (http://www.reschio.com) near Perugia. Owned by Count Antonio Bolza, Castello di Reschio is a luxurious, 2,000-acre estate on the border of Umbria and Tuscany that offers an assortment of rentable villas.

It was in 2012, while Pellegrini was working at Castello di Reschio, that he happened to meet the Caci North Fork owners from Southold, who were there on vacation.  

Getting Marco, his wife and their two sons, Matteo, 14, and Filippo, 12, to the United States required 40 letters of recommendation. Marco and his family moved to the North Fork in 2013. after receiving an O-1 visa, which is issued to people the U.S. government describes as “Individuals with Extraordinary Ability or Achievement,” 

He regularly orders imported chocolate, assorted cheeses, olive oil and fresh truffles, incorporating the latter into dishes like buffalo milk ricotta ravioli with black summer truffle sauce.

Customer favorites, include the 32-ounce grilled Fiorentina steak, calamari skewers with seasoned breadcrumbs, and homemade tiramisu with hazelnut praline.

Caci North Fork Restaurant opened in September 2014, and is housed in the former Albertson Farmstead at  56125 Main Rd, Southold. 

Visit Chef Marco Pellegrini at:
www.cacinorthfork.com
enjoy the ambiance...
631.765.4383

Chef Marco Pellegrini has had the friendly courtesy to share some creative thoughts with Frank Duffy from the Taggart Table..... 

The Taggart Table: So, what was breakfast today?
Marco Pellegrini: Black Espresso and Homemade Biscotti (Italian almond biscuits that originated in the city of Prato.)

Taggart: Family roots, ancestors?
Marco: My family dates back to Umbrian descent. The last 4 generations were born and raised in Umbria

Taggart: If I pick you up in 10 minutes, for lunch, where do we go?
Marco: My house! My wife Sabrina makes amazing Spaghetti
with fresh tomatoes and mozzarella. 

Taggart: You grew up in Umbria, Italy. There was a lot  of early training in your career. You should maybe teach one day?
Marco: I teach every day at Caci North Fork. It is a passion of mine to teach and guide young chefs to find their own culinary style while always respecting tradition and quality of ingredients. Teaching in a culinary school is definitely something I would consider down the road.

Taggart: At a young age, you knew you wanted to be a chef. If you were not a chef, what would you be doing?
Marco: It’s hard for me to think of a life without cooking. I do really enjoy planning large upscale events. I would have to say, an event coordinator. I have planned very elaborate weddings and really loved it. 

Taggart: Any favorite soups? 
Marco: Lentil Soup with Sausage & Bruschetta. I have fond memories of warming up on a cold day with my wife and children. 

Taggart: Favorite cheeses? Favorite spices?
Marco: Buffalo Mozzarella. I like the freshness and quality of that cheese, it is a versatile cheese that I can pair with a lot of dishes. I don’t really like spices, I am more of a fan of fresh aromatic herbs that elevate the flavor of the dish. Most spices are very strong and cover the flavor of the ingredients. But if I had to choose, the most used in my kitchen that I like are Saffron and Nutmeg because they marry well with amazing dishes like saffron in Risotto Milanese and Nutmeg goes really well with ricotta and spinach. 

Taggart: You do use pesto? Lots of fresh basil in your area. 
Marco: I love pesto, (real pesto)! It is probably one of my favorite things in the kitchen. You can use for more dishes and combinations than you can imagine. You can change the physical structure of it and use for different dishes. At Caci North Fork we have an entire area dedicated to grow our own Basil. 

Taggart: Any favorite seafood or shellfish? Plenty to pick from on Long Island.
Marco: Little Neck Clams & Peconic Bay Scallops. I love the sweeter flavor of the Peconic Bay Scallops and how passionate people in the area are for them. On our current menu I created a really unique dish that combines both North Fork and Umbrian Cuisine. We use pan seared Peconic Bay Scallops, over a White Bean Puree, topped with Fresh Umbrian Black Summer Truffles and Coppert Cress Micro Greens and a touch of Saffron from Cascia (Italy). It’s a really wonderfuil representation of both cultures. 

Taggart: Name a few popular dishes on your menu.
Marco: One of the most popular is our Grilled Calamari. We season calamari filets with house made bread crumbs and prepare on our wood fire grill. Our Fiorentina Steak for Two is also very popular. It is a 32 oz PorterHouse steak that we prepare on the wood fire grill, it is then topped with organic arugula, fresh shaved parmigiano reggiano and aged balsamic vinegar, it is a very authentic dish that really showcases the wood fire grill. Of course our pastas are very popular as well. Our Buffalo Milk Ricotta Ravioli with an Umbrian Black Summer Truffle Sauce is definitely a fan favorite. We add the fresh black truffles with a touch of cream and it compliments the ravioli perfectly.

Taggart: Why is everyone taking pictures of their food?
(A chef’s perspective)
Marco: Food is a form of art. As Chef’s we are artists and unlike other artists like singers and painters once our dishes are consumed they are a memory, they cannot be replayed over and over again. I think it is a way for people to capture the artwork of the Chef and keep it. Food is also becoming a hobby for people. They are passionate about eating high quality, beautiful food. Taking pictures of the dishes is a way for them to remember an experience.    

Taggart: Do you spend leisure time in NY? Restaurants? Theatre?
Museums, Galleries?
Marco: Yes, I like to spend time in NY, especially around the holidays. My family and I often visit museums and attend Broadway plays. My favorite restaurants in NY are Lusardi’s (1492 2nd Ave @ 78th St) and il Gattopardo, (13-15 West 54th St) they are very good Italian restaurants.  

Taggart: Whats your favorite area of New York or Long Island?
Marco: I really love the North Fork, it is so beautiful. I am looking forward to exploring new areas of Long Island in the future. I have only been in the United States for two years, so I have a lot to see!

Taggart: With time, I hope you influence and inspire the American culinary atmosphere.
Marco: Thank you. I know that it can be really difficult to do but I hope that Chefs and restaurants will take the time to really research high end quality ingredients. If you really search you can find wonderful ingredients both imported and local and then learn techniques around those flavors to really showcase the ingredients. 
That is a main philosophy of mine. 

Taggart: What is your favorite vacation spot?
Marco: I like bigger cities. I have tried vacationing on Tropical Islands but I get so bored after just a day or two. I like visiting museums, parks etc. 

Taggart: Name a few creative and inspirational heros:
Marco: Pope Francis, because he is a real man trying to bring the church to reality, to every day life. Any astronauts because I think it’s amazing that they put themselves in a small capsule or area and go into space just to experience and learn something. 

Taggart: What ticks you off in the kitchen?
Marco: Not just in the kitchen but in life when people don’t take care in what they are doing. They don’t have passion in their jobs or people who just don’t have passion for anything. People without passion are pollution for the planet. 

Taggart: The Long Island restaurant atmosphere has come a long way. Serious variety, serious choices, and serious competition. Sad to see some come and go. I wish there was less fast food.
Marco: So many fast food restaurants. It is rare to find places that do everything homemade. You see a lot of the business side taking over instead of people caring about the quality of food.

Taggart: What do you do for fun away from cooking?
Marco: Spending time with my children and wife. We go kayaking together, go to the city, or having dinner outside together. 

Taggart: Who in the food world do you most admire?
Marco: Chef Gianfranco Vissani. I had the pleasure of helping him in some elements of the kitchen when I was very young. He is the most important man in the food industry in Italy. He taught me real creativity as a chef.

Taggart: Favorite foods to cook with?
Marco: Truffles! I love using white truffles, black truffles and porcini mushrooms. Of course fresh truffles and porcini's. 

Taggart: What do you like to eat when you’re at home?
Marco: Umbrian Style Sausage. There is a big tradition in Salumerias, dried and fresh sausage we learned this tradition from a young age. 

Taggart: Are there any foods you just don’t like?
Marco: No, I like to try everything and different combinations of food. 

Taggart: Backyard tomatoes are enjoyable. I hope the term “Farm to Table” and “Organic” is accurately used.
Marco: Yes, me too I also hope. Many people use those words but a lot of places say “fresh” but the ingredients they use are in season on the other side of the planet. 

Taggart: Favorite cookbooks?
Marco: La Grande Cucina di Gianfranco Vissani.
(http://casavissani.it/en/gianfranco-vissani)

Taggart: Any books that you may write?
Marco: Yes, I would love to write a cookbook. Focusing on the research and importance of quality ingredients and healthy techniques.

Taggart: The Hargrave winery was the first on Long Island in 1973, and some thought it would not work, risks and opticals were plenty. They were not even farmers. According to the Long Island Wine Council, there are now over 50 wineries located on Long Island. Trailblazers and visionaries… yes?
Marco: Yes absolutely they had great vision. The wine industry has transformed the North Fork and made it a destination. Because of the wineries we are able to showcase our fresh ingredients, open amazing restaurants and continuously grow. We owe many thanks to the Hargrave's and to the wine industry. That is why we made a big investment to carry only North Fork and Italian wines. We set out on a huge project to visit every local winery and test all their wines. We are extremely proud to carry 35 local wineries on our wine list. 

Taggart: What do you most love about your job/career?
Marco: The capacity and the freedom to create. 

Taggart: What’s your proudest accomplishment?
Marco: Being Executive Chef at Castello di Reschio. It’s one of the most high end places in Europe. I created so many things from zero there, right from the start. Being Chef at Reschio allowed me to meet the Cacioppo’s and move across the world to live my dream of being a Chef in America. 

Taggart: Any fun food moments with a celebrity?
Marco: In my position at Reschio I had the chance to stay very close to work with very important business men and celebrities across the world. The most fun part was making dinner at their villa because they wanted to participate with me. It was like a cooking class, very fun. 

Taggart: Any TV chef(s) that you admire?
Marco: No, I don’t really watch TV so I am not very familiar. 

Taggart: Gordon Ramsey…entertainment, or helpful knowledge?
Marco: I am not familiar but from what I heard this is a man who yells a lot. I remember Italians are famous for yelling too!  

Taggart: Do you give cooking demos or do cooking events? Location is not an issue.
Marco: I would love to do, it is a lot of fun. We donated cooking classes to Eastern Long Island Hospital for their event and I am looking forward to having the winners in!

Taggart: I spent time, years ago with Harry Chapin at his house. Would you do a cooking demo for Long Island Cares? Location is not important.
Marco: Of course, I love to do cooking demos and always support a good cause. I love that the charity supports our area, they help people close to us in our own neighborhoods. 

Taggart: What else is there that readers might be interested in. What do people not know about you that you wish they did?
Marco: I am very passionate about creating dishes. I will research and study new techniques and ingredients not just for the restaurant but I really enjoy to do, it makes me happy to discover or create a new technique and see it succeed. 

Taggart: What’s next on your creative agenda?
Marco: Our new winter menu! January 7th it is released. I am also really excited to create a new bread program using our natural grown yeast. I am also working on a new, more elegant coffee program. I don’t want our coffee to be an afterthought, I want it to elevate the whole experience of the meal.  

Taggart: Marco, thank you for giving me this rewarding opportunity. I hope the “Pellegrini Popularity” flourishes, here and everywhere. I also hope you find time to enjoy our country (near and far) with it’s enormous culture, history and diverse entertainment. When you can, read about Norman Rockwell and Andrew Wyeth. Perhaps you may like Elvis...the Simpsons, Sinatra or Seinfeld? 
Marco: Yes, I would love to learn and experience American history more. 

Taggart: Let’s wrap up with a good dinner. Where do we go? Italian? Seafood? Steakhouse?
(Long Island/Metro area)
Marco: There is other food in the world besides Italian? Just kidding! Caci North Fork, I would love to prepare a dinner for you. 

www.cacinorthfork.com
enjoy the passion and ambience...
631.765.4383
mpellegrini@cacinorthfork.com

The Taggart Table
thetaggarttable@gmail.com 
516 356 1205