Description

Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy.

Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking—called "soulful and passionate—not pretentious" by Food & Wine—combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.

About the Author

Fabio Trabocchi discovered his passion for cooking as a young boy, inspired by his father's love for food from his native region of Ancona, Italy. At the age when many chefs are still sharpening their skills and palates, he has already earned an impressive foothold in the culinary world. After winning the London Carlton Restaurant Award for Best New Chef in 1999, Fabio Trabocchi moved to the Washington, D.C., area to create his vision and concept for Maestro, where is the chef. Both he and the restaurant have won several accolades, including Maestro's being named by Gourmet as one of the World's Best Hotel Dining Rooms. In 2004 and 2003, he was nominated for Rising Star Chef by the James Beard Foundation, and in 2006 he won Best Chef: Mid-Atlantic, an award he also was nominated for in 2005.

Praise For…

“One of the most delicious reads I have had… makes me want to cook these regional specialties all year long.” — Mario Batali

“Wonderful culmination of Trabocchi’s genius talent and the traditional heritage of Le Marche… beautiful collection of refined, yet classic dishes.” — Daniel Boulud

“From my first meal at Maestro, I have been a huge fan of Trabocchi’s… combines tradition and innovation.” — Cesare Casella

“A beautiful postcard from Le Marche. Thank you Fabio for sharing these wonderful treasures!” — Michel Richard

“A rare innovator in Italian cuisine and pioneer… an amazing cookbook with terrific food, incredible flavors… a classic.” — Hubert Keller

“I have always had a great admiration for Fabio’s cooking… ‘Bravo, Fabio,’ you make Italy proud!” — Roberto Donna

“Trabocchi invites us home… an accomplished and daring chef, he rewards us with unique and wonderfully approachable, treasured family recipes.” — Patrick O'Connell

“Move over, Tuscany. Italy’s Le Marche region is moving onstage Trabocchi has quickly become a star among Washington chefs.” — Phyllis Richman, former Washington Post restaurant critic