Anzani: New Mediterranean Cuisine

By Kate Anzani and Chef Marco

Chef Marco Anzani, celebrated by the New York Times as one of the pioneer founders of the New Mediterranean cuisine, introduces to Cebu coastal Mediterranean flavors on a spin. After twenty-six years in the industry, he has traveled to five continents, eighteen countries, and thirty cities.

Marco has worked with Michelin chefs, such as Alain Ducasse, Roger Verge, and Trognois; and his direction for ANZANI is a coastal spin on the new flavors of the Mediterranean using local and imported ingredients from around the world. In his profession, his craft has been mastered and his skill and technique in demand that many have asked him to consult airlines and large-scale international hotel chains. This now-turned restaurateur and visionary greatly contributes to the professionalism of the industry locally and internationally.


Kate Dychangco-Anzani, change-agent and entrepreneur, is Chef Marcoss other half. She has a bachelors degree from Le Cordon Bleu in restaurant business and catering events management and a masters degree in food and wine gastronomy.

She further spearheads lifestyle and celebratory events with Flare while maintains position as Zee Lifestyles food and entertaining editor and contributor. Most recently, she contributes to UKs Olive Philippines Whats In and Out of Cebu.

2010 had her authoring her first cookbook, GUSTO. In 2011, she came on board the team of Amazing Cebus food and travel show, Foodhunt by Kate Anzani. It aims to show Cebu like it has never been seen before, showcasing unique places of Cebus islets while featuring food produce and recipes designed by Kate. ANZANI is her baby, and together with Chef Marco Anzani, they collaborate on how they can bring culinary innovation and food presentation to a perfect balanced bite.

• Language: English
• Publisher: Xlibris US
• Release date: Jan 9, 2015
• ISBN: 9781499044997

Kate Anzani

Chef Marco Anzani, celebrated by the New York Times as one of the pioneer founders of the New Mediterranean cuisine, introduces to Cebu coastal Mediterranean fl avors on a spin. After twenty-six years in the industry, he has traveled to fi ve continents, eighteen countries, and thirty cities. Marco has worked with Michelin chefs, such as Alain Ducasse, Roger Verge, and Trognois; and his direction for ANZANI is a coastal spin on the new fl avors of the Mediterranean using local and imported ingredients from around the world. In his profession, his craft has been mastered and his skill and technique in demand that many have asked him to consult airlines and largescale international hotel chains. This now-turned restaurateur and visionary greatly contributes to the professionalism of the industry locally and internationally. Kate Dychangco-Anzani, change-agent and entrepreneur, is Chef Marcos’s other half. She has a bachelor’s degree from Le Cordon Bleu in restaurant business and catering events management and a master’s degree in food and wine gastronomy. She further spearheads lifestyle and celebratory events with Flare while maintains position as Zee Lifestyle’s food and entertaining editor and contributor. Most recently, she contributes to UK’s Olive Philippines What’s In and Out of Cebu. She authored her fi rst cookbook, GUSTO, in 2010. In 2011, she came on board the team of Amazing Cebu’s food and travel show, Foodhunt by Kate Anzani. It aims to show Cebu like it has never been seen before, showcasing unique places of Cebu’s islets while featuring food produce and recipes designed by Kate. ANZANI is her “baby,” and together with Chef Marco Anzani, they collaborate on how they can bring culinary innovation and food presentation to a perfect balanced bite.

Book preview

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Copyright © 2015 by Marco Anzani. 633570

ISBN: Softcover      978-1-4990-4500-0

ISBN: Hardcover     978-1-4990-4501-7

ISBN: EBook           978-1-4990-4499-7

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Rev. date: 12/22/2014

Xlibris

1-888-795-4274

www.Xlibris.com

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NEW MEDITERRANEAN CUISIN E

To our children: Azzurra Naomi and Ambra Aurora

and

To the memory of our grandmother, Ching

TABLE OF CONTENTS

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ACKNOWLEDGMENT

INTRODUCTION

BEFORE

AFTER

DESIGN

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ABOUT THE CHEF

MANAGEMENT PHILOSOPHY

KITCHEN PHILOSOPHY

ANZANI’S CUISINE

FOOD PHILOSOPHY

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SIMPLE JOYS

ANZANI DEFILE OF APPETIZERS

BASIC DOUGHS AND BREADS

ENTERTAINING FAVORITES

SWEET FINISH

THE GOURMAND AWARD-WINNING RECIPES

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Acknowledgment

This book is dedicated to the higher force and the power that got us moving to make it all happen. There are no explanations why things happen the way they do. Our family and the generations before us had such wisdom to know to trust this higher power in God. So, in fact, we have done exactly the same because the powers of faith and belief are life changing. Many are the plans in a man’s heart, but the reply of the tongue comes from the Lord.

We would like to thank the ones who have influenced us long before they knew it and even recognized that they were such influences. My grandmother, Aurora Santos Dychangco. She cooked the most wonderful meals and entertained so often that entertaining and epicurean food for me has become natural. She was the hostest with the mostest. She taught me how to make callos at the age of ten. By fifteen, I learned to truss a chicken. (Take that, Julia Child.) She taught me the art of entertaining and the appreciation of art in itself. She then inspired me to go to Le Cordon Bleu. This triggered the first dream.

My husband is really the soul, heart, and backbone of ANZANI. You deserve much of all this credit. You are the professional, the one I look up to. When I am on fantasyland or dreaming bigger, you keep me in check. You keep everyone in check. But most of all, there is no ANZANI without you. You took this dream into reality, and I’m sure you will steer it in the direction of taking it further than I’ve even dreamed.

Nona Silvana and Nono Osvaldo, you play such an important role in the making of Marco. If it weren’t for you, he would not be here as a chef. He would’ve not pursued his world tour. We would’ve never met. You deserve a bow.

My family: Oly, Gie, Lala, Sasa, Holly, and Christelle. Success is not found in solo numbers. There’s usually an entourage; even before we got here, the rah-rah team was cheering and supporting in so many ways. Thank you for supporting and giving the nod. It means a lot.

Carlo Cordaro, you were a friend and listener long before ANZANI even conceptualized. Heck, you were even our best man. Do you remember when we were in Italy all together and wanted to do something if not exactly this? And guess what, GUSTO is living life large, living life passionately, living life with a mark. Well, here it is. To many more projects in design.

Butch Carungay, we go back a long, long way when single-dom brought us a feeling of conquering the world together. Feeling on top of the world may be a different meaning to us now, but heck, you still define fun in a different light. Keep creating and designing; it brings new dimensions to our lives. That lighting component still rocks.

Jun-Jun Escario, you added that edge and monumental touch to those uniforms that even up to today makes them look like Armani goddesses. Can’t wait for the new collection on speed please; the next project is coming up soon.

Maitina Borromeo,