Rosanna’s point of reference and roots are in Caserta, where she was born, still lives and ‘always’ worked with her brothers in the family restaurant, Le Colonne, which was founded by her father Gary in the 1950s.
She has been a professional chef and sommelier since 1992. She has studied on various courses and with teachers such as Gianfranco Visscher and Martin Berasategui.
Rosanna likes to impress. Her dishes are original, with strong contrasts of colour and taste, experimenting with the shapes and textures of ingredients. She achieves this through research combined with technique, but she never loses sight of the region’s culinary traditions and products – particularly buffalo mozzarella. Because of her passion for mozzarella, she went into partnership with the restaurant chain “Fratelli La Bufala” for which she developed some recipes for the winter 2009 menu which were offered on all 91 locations of the restaurant chain worldwide.
Roberta has collaborated on a book – Sorrisi di Latte – which celebrates mozzarella. Aimed at children of all ages, the little book is charmingly illustrated and even has lyrics for kids to sing along to.
MUSSELS AND MILK OF THE BLACK MOZZARELLA
Ingredients for 1 person
80 g of fresh pasta ‘al nero di seppia’
100 g of mussels
100 g of mozzarella milk
2 g of the cuttlefish tint
10 g of shallot flavored oil
20 g of extra virgin olive oil
Salt and pepper
Preparation:
Cut the pasta into tagliatelle strips, clean the mussels and wash them well, put the shallot flavored oil into a pan and let the mussels open. Let them cool. In the meantime put mozzarella on a plate and let it melt in the microwave to get the milk. Filtrate milk with a fine strainer to get a pure liquid. Take the mussels out of the shells and keep the liquid which which resulted during cooking. Put now in a pan over a medium heat and add all the ingredients – mussels without shells, mozzarella milk, cuttlefish ink and the liquid from mussels. Heat it and whip all together. After everything is whipped let it flow twice through a strainer to get a homogenous sauce. Keep it warm in the pan where you intend to finish the pasta.
Cook tagliatelle in a big quantity of salted water for about 2 minutes (it depends on pasta), let them drain and put them in the pan with the sauce. Mix everything together and serve hot.
Ristorante Le Colonne
Viale G. Douhet, 7 Caserta (CE)
Tel. +39 0823 467494
Websites: http://www.lecolonnemarziale.it and http://www.rosannamarziale.it
Women Chefs 