The Cuisine
A forever buzzing kitchen that listens and is inspired by the most interesting stimuli, without ever betraying its clean, delicate and balanced essence.
A style that has unfolded during 20 years of experience, since 2003, consolidating in an experimental approach that takes strength from traditional roots of the Emilian and Italian territory.
In his dishes, Luca Marchini celebrates national gastronomic excellences, finding new interpretations through the amalgamation of foreign specialties and cuisines, a trend born from his frequent pleasure and business travels. In “Ramen, vegetable sauce, mallard broth” (year 2020) we find an example, a tribute to a Japanese specialty with touches of Emilian tradition, a dish widely appreciated for its balance, delicacy and the enhancement of the individual elements.
Contrasts and peaks of balanced acidity are part of Marchini’s signature in many of his creations. Contrasts and combinations not only in taste. The dish has its own geometries, its own colour palette, and offers different textures that create a dimensional experience even in the mouth. “L,Emilia e la Campania” (year 2017) is a “deceiving” tortellini paired with mussels, shellfish bisque emulsion, sour cream, cocoa and coffee. Besides being an interesting regional amalgamation, it offers roundness and acidic tones, consistencies al dente, soft and ‘dusty’ with a pleasant chromaticity that has long captured the palate and public attention.
“Sembra, ma non è” (It seems but it isn’t) is another concept studied and proposed by the chef as a fun and pleasant provocation. The intention is to always draw attention and awareness of our senses when approaching a tasting, without stopping at the appearance. Among the most shocking dishes we have is definitely the “strawberry mortadella, sorbet with passito, bread, butter cream” (year 2019), where the memory of a slice of mortadella reproduced in all its parts, turns to propose instead a dessert.
But the most precious growth factor to which the chef gives a great importance is the cultural and creative contribution of his crew that simultaneously with him knows how to energize the kitchen of L’Erba del Re and have been doing so for over 20 years.
The realisation of this evolution is always present in the menu and tastings proposed by Marchini. There are dishes, such as the iconic “Passatello asciutto, ragout di sovracoscia di pollo, uveta e omaggio alla Romagna” (Passatello fino, ragout of chicken thigh, raisins and tribute to Romagna year 2003) which tell of a solid beginning through the homage to the gastronomic culture of our Region and creations that offer instead a more complex conceptual and technical vision such as “Pasta olio e peperoncino” (year 2024) a button of pasta filled with starch extract, garlic and chilli pepper on an emulsion and pasta base.
But the most precious growth factor to which the chef gives a great importance is the cultural and creative contribution of his crew that simultaneously with him knows how to energize the kitchen of L’Erba del Re and have been doing so for over 20 years.
The realisation of this evolution is always present in the menu and tastings proposed by Marchini. There are dishes, such as the iconic “Passatello asciutto, ragout di sovracoscia di pollo, uveta e omaggio alla Romagna” (Passatello fino, ragout of chicken thigh, raisins and tribute to Romagna year 2003) which tell of a solid beginning through the homage to the gastronomic culture of our Region and creations that offer instead a more complex conceptual and technical vision such as “Pasta olio e peperoncino” (year 2024) a button of pasta filled with starch extract, garlic and chilli pepper on an emulsion and pasta base.
LUCA MARCHINI’S GROUP
