Marzapane is a tale among flavors, a story from the earth to the farmer, from memory to the plate.
Executive Chefs Francesco Capuzzo Dolcetta and Guglielmo Chiarapini
We opened Marzapane in 2013 with the desire to create a warm and curated space. An original concept, that of an Italian bistrot and open kitchen to encourage dialogue between the dining room and those who animate it.
Over time our project has evolved favoring evermore an informality, placing our food at the center of a spontaneous and direct relationship between our guests and our ethical, democratic and accessible philosophy.
Marzapane is simplicity, ingenuity, tradition and daring.
It’s the selection of raw ingredients from small producers who seek, like us, the balance between passion, past and future: each ingredient is exemplary of Italian excellence and breathes life into our dishes that dialogue with craft and memory.
We strive for each seasonal menu and daily dish express the uninterrupted connection between product and tradition, and present them in inspiring ways.
Close to the plates, we seek to maintain as storied a wine list, with one hundred bottles that conceal the work of authentic winemakers, with a keen eye toward our beloved Sicily.
Marzapane is the manifestation of tradition, memory, and ingredients sourced from small producers that are transformed while respecting their natural graces through an alchemy of sophisticated skill and technique.
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