Here at Tenerife Dining, we appreciate good food. Every month we pay homage to the best Chefs on the Island by awarding them the highly coveted 'Chef of the Month'.

Marcello Corrao - Restaurant Bianco

The chef of the highly reputed Italian restaurant Bianco, Corrao Marcello is native of Napoli, with a career through Rome and Miami, before coming to Tenerife with his family. Robbie, the owner of the successful restaurant family, Bianco, Bianco Duo, Restaurant 88 and Thai Botanico, has picked his choice in Marcelo to run Bianco's kitchen. Well done, the Restaurant Bianco is always fully booked and serving quality. Definitely one of the great stars in the Commercial Centre Safari of Playa de las Americas.

Marcelo's passion for cooking comes from afar, with memories of his mothers flavors in the kitchen, where he began his experiences. Authenticity and experimental cuisine characterizes him. Marcello has specialized in the techniques of steaming, and the cooking under vacuum, with a particular interest in avant guard techniques. He speaks with passion about topics that I really am not aquainted with, words I'll have to check with the dictionary. Term: the organoleptic of vegetables, and the techniques to save the properties and flavors. Slow food cooking with very low temperatures. Marcello tells me with a true passion: "When I wake up in the morning I go online to see what's new, or to search for a new interesting recipe." -"Today we have new sophisticated machinery, and the sciences of handling food is very advanced, there are rules to respect for the cleaning and the care of the products." He explains that the quality of the product is of high importance, there are less variability, improves performance, and gives less loss costs. Marcello import 95% of the primary products from Italy. "As the mozzarella Fiurdilato with an exquisite taste, but for instance the Spanish olive oil has nothing to envy to the Italian."

I wonder if Marcello have some secrets to share with us: "Yes, the pizza has secrets for example, a real cult in Italy. The dough has Denomination of Origen – D.O.P.! (I did not know this either ...) To get a good thin crust, the time of fermentation is counted as very important, to allow the dough the sufficient time to grow, temperatures, humidity, ...

Each dish Marcello creates is a minimalist picture, compositions, colors, textures, flavors and smells. There's no changes on the menu, but improvements, reflecting the concept of Marcelo's kitchen. -"But there will be new dishes in July!" Marcello's favorites are definitely the homemade pasta dishes. He gives examples of some great hits: Ravioli with cream of zucchini and truffle, Porcini Gnoccis made from semolina and potato: "It gives a light texture with a flavor of wheat and potato." "he explains. Gnoccis Zucchini with zucchini and shrimp sauce. Cannelonis with sirloin, ricotta, zucchini and perfumed with saffron. The Tornado Steak with prime meats imported from Argentina, with caramelized apple in port wine reduction and mi-cuit of foie gras.

I got a secret for your next holidays in Tenerife: One of the new creations of Marcello for Julio is: Fish in Lemon Gin Sauce, with Cod or Cherne. Reserving table now?!

Archive

March - Bombay Blue - Abbas Safdar

February - Babis - Taberna El Greco

October - Benjamin Bertl - Comer Beber Amar

September - Thierry Goubert - La Estancia