The creations of great chefs

MARCO STABILE

12/03/2019

OUR PRECIOUS STORYTELLERS OF TASTE

In his restaurant Ora d’Aria, Stabile allows guests to dream with his flavours and stories. And with touches of magic that have the warmth of gold and the lunar glow of silver. In each of his menus at least one dish is decorated with Gold Chef powder, crumbs, flakes or leaf, which he discovered after meeting the Manetti family.

Marco Stabile uses gold and silver to tell stories that explain the inspiration behind a recipe, the secrets behind choosing an ingredient and the relationship with the art, architecture and the surrounding landscape where his creations take shape. Stabile has been collaborating for years with Gold Chef, and he was also our testimonial at the 2015 Milan Expo.  

The cultivation of talent

Born in 1973, Tuscan. He made his début alongside Guido Sabatini and then drew heavily from the great experience of his maestro Gaetano Trovato. For the Antinori family he opened the Osteria di Passignano, stayed at Arnolfo for a long time and then moved to Il Cavaliere del Castello di Gabbiano of the Beringer Blass wine company. The talent he cultivated led him straight to the finish line: Ora d’Aria, the perfect place where the chef could express his personality, his curious spirit and his cosmopolitan vision that is firmly rooted in the land and its tradition.

The recognition of excellence

At Ora d’Aria Marco Stabile shows us his courage. He creates flavours that are true magic. They recall our childhoods but with an extraordinarily modern input. The prestigious awards did not take long in coming. In 2009 he joined the Jeunes Restaurateurs d’Europe association and in 2011 he was awarded his first Michelin star.

Always ready to experiment, Marco Stabile has a wondrous talent for anticipating trends. For example, Stabile approached the world of beer and investigated its versatility from previously unexplored points of view. His research was immediately celebrated by the Espresso Restaurant Guide and Identità Golose. Now is the time for gold.

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