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#ad Stop waiting for Black Friday! 🛳️ My brother and I jumped on the @Virgin Voyages Black Friday preview and it was totally worth it! We scored 80% off the second sailor + up to $400 in bar tab, and the best part is everything’s included. Adult-only, award-winning dining, and pure relaxation. Don’t sleep on those early bird deals, the Black Friday preview is available from October 31st to November 20th! 🔗 Follow the link in bio. #virginvoyages
2.63M
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4mo ago
chefmarco_nyc
#ad Stop waiting for Black Friday! 🛳️ My brother and I jumped on the @Virgin Voyages Black Friday preview and it was totally worth it! We scored 80% off the second sailor + up to $400 in bar tab, and the best part is everything’s included. Adult-only, award-winning dining, and pure relaxation. Don’t sleep on those early bird deals, the Black Friday preview is available from October 31st to November 20th! 🔗 Follow the link in bio. #virginvoyages
Classic Italian meatballs 🍝 The Italian word for meatballs is “polpette”. Everything shaped in a ball is a polpetta. The essential ingredients is bread more than meat. This open to endless possibilities today I’m going for the most classic recipe: 500g ground beef 3 eggs 100g parmigiano 200g breadcrumbs Salt, pepper and parsley to taste My twist is a drop of milk I’m sharing again my mum’s polpette recipe cause this fall you’ll see a lot of them. Mostly no meat involved, I’ll take seasonal veggies and pair it with different sauces. 🎃Pumpkin will not miss for sure but remember, everything you shape into a ball is polpetta!
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5mo ago
chefmarco_nyc
Classic Italian meatballs 🍝 The Italian word for meatballs is “polpette”. Everything shaped in a ball is a polpetta. The essential ingredients is bread more than meat. This open to endless possibilities today I’m going for the most classic recipe: 500g ground beef 3 eggs 100g parmigiano 200g breadcrumbs Salt, pepper and parsley to taste My twist is a drop of milk I’m sharing again my mum’s polpette recipe cause this fall you’ll see a lot of them. Mostly no meat involved, I’ll take seasonal veggies and pair it with different sauces. 🎃Pumpkin will not miss for sure but remember, everything you shape into a ball is polpetta!
Just as Luigi dreams of experiencing the pleasure of coffee, we can really do it during these holidays with Lavazza. Mini salted-caramel tartlets + Lavazza House Blend is the pause I needed today ☕ ✨ What’s your go-to holiday recipe for a quiet Lavazza moment? #ad #Lavazza #holiday #coffeetok
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chefmarco_nyc
Just as Luigi dreams of experiencing the pleasure of coffee, we can really do it during these holidays with Lavazza. Mini salted-caramel tartlets + Lavazza House Blend is the pause I needed today ☕ ✨ What’s your go-to holiday recipe for a quiet Lavazza moment? #ad #Lavazza #holiday #coffeetok
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~150g Garlic clove 1 or 2 Pistachios ~70g Olive oil ~A lot of Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. @Le Creuset
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chefmarco_nyc
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~150g Garlic clove 1 or 2 Pistachios ~70g Olive oil ~A lot of Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. @Le Creuset
May I have a “mamma” here in NYC too? 🥲 Whatever is your problem, if you have your mum in the house you just need to call her. Do you relay? 😅 Cutlets night with my mum is coming soon other than more contents from my trip in Italy 🇮🇹 stay tuned!
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chefmarco_nyc
May I have a “mamma” here in NYC too? 🥲 Whatever is your problem, if you have your mum in the house you just need to call her. Do you relay? 😅 Cutlets night with my mum is coming soon other than more contents from my trip in Italy 🇮🇹 stay tuned!
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself. @raybanmeta #RayBanMetaPartner #RBMCP
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6mo ago
chefmarco_nyc
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself. @raybanmeta #RayBanMetaPartner #RBMCP
Easy Tuna Pasta 🍝 Ingredients (serving 2)
Pasta 300g Tuna ~100g Tomatoes ~80g Olive Oil ~70ml 1 diced garlic clove
Parsley, salt, lemon zest to taste. Pasta al tonno (tuna pasta) is eaten all over Italy, specially in the summer, in many different ways. This is the recipe I use the most but feel free to add/remove ingredients, just follow the Mediterranean diet rules and you can’t go wrong: “A few, Fresh, seasonal ingredients”.

❗️Always remember to salt the pasta water and keep that in mind when seasoning the sauce. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. 🐟 Fresh tuna is always the best choice, but in the video I used canned because that’s what most people have on hand. Again, make sure you’re reading the label: look for tuna that’s low in mercury and sodium, sustainably caught, and packed in extra virgin olive oil. @raybanmeta #food #pasta #RayBanMetaPartner #RBMCP
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chefmarco_nyc
Easy Tuna Pasta 🍝 Ingredients (serving 2)
Pasta 300g Tuna ~100g Tomatoes ~80g Olive Oil ~70ml 1 diced garlic clove
Parsley, salt, lemon zest to taste. Pasta al tonno (tuna pasta) is eaten all over Italy, specially in the summer, in many different ways. This is the recipe I use the most but feel free to add/remove ingredients, just follow the Mediterranean diet rules and you can’t go wrong: “A few, Fresh, seasonal ingredients”.

❗️Always remember to salt the pasta water and keep that in mind when seasoning the sauce. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. 🐟 Fresh tuna is always the best choice, but in the video I used canned because that’s what most people have on hand. Again, make sure you’re reading the label: look for tuna that’s low in mercury and sodium, sustainably caught, and packed in extra virgin olive oil. @raybanmeta #food #pasta #RayBanMetaPartner #RBMCP
🍆Eggplant and tomatoes “pesto”.🍅

Basil, Tomatoes, Eggplants… I bet they have it written on Haven’s doors.
When together they’re good however you wanna cook it including, of course, the Air Fryer. 
 Ingredients: Cherry Tomatoes ~200g Eggplant ~1/2 average one Garlic clove 1 Basil leaves ~50g Parmigiano ~100g Almonds ~An Handfull Olive oil ~A lot Salt to taste and for Pasta water 🧑‍🍳👩‍🍳Note that you can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist… Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. @raybanmeta #RayBanMetaPartner #RBMCP
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chefmarco_nyc
🍆Eggplant and tomatoes “pesto”.🍅

Basil, Tomatoes, Eggplants… I bet they have it written on Haven’s doors.
When together they’re good however you wanna cook it including, of course, the Air Fryer. 
 Ingredients: Cherry Tomatoes ~200g Eggplant ~1/2 average one Garlic clove 1 Basil leaves ~50g Parmigiano ~100g Almonds ~An Handfull Olive oil ~A lot Salt to taste and for Pasta water 🧑‍🍳👩‍🍳Note that you can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist… Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. @raybanmeta #RayBanMetaPartner #RBMCP
The Real Alfredo Sauce 

Ingredients: Pasta 500g Butter 150g Parmigiano, shaved 200g Salt to taste 🔗 Find the full RECIPE CARD at link in bio 👀 ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. You can change the ingredients however you prefer.
Add garlic if you like it garlicky, mix cheeses for a deeper flavor.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. 

📚 Follow my page and go find out about Alfredo di Lellio, the chef who invented this dish almost 100 years ago.
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4mo ago
chefmarco_nyc
The Real Alfredo Sauce 

Ingredients: Pasta 500g Butter 150g Parmigiano, shaved 200g Salt to taste 🔗 Find the full RECIPE CARD at link in bio 👀 ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful. You can change the ingredients however you prefer.
Add garlic if you like it garlicky, mix cheeses for a deeper flavor.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. 

📚 Follow my page and go find out about Alfredo di Lellio, the chef who invented this dish almost 100 years ago.
Is Carbonara American? 😳 Let’s say it’s both Italian and American. Is the communion of two cultures in a moment of extreme need. That’s what food is about. Caring, getting together, share. Being united. For sure not insulting each other on social media cause of some cream in a recipe that doesn’t exist. Long story short: eat carbonara however the f**ck you like it, with whatever ingredient is available. One thing I know for sure: If you go in Rome and you order a carbonara that follows the nowadays recipe by the book, you’ll eat something truly special, unique and flavorful. My favorite way to make it (the nowadays one) will be out on YouTube next Sunday, I’ll show the step by step recipe other then breaking down the history even more. So you make it yourself and you don’t have to go all the way to Roma. If you understand Italian, here’s where I got those informations: 🎙️ @doipodcast - Denominazione di origine inventata - Alberto Grandi, Daniele Soffiati This podcast in particular is an amazing source of informations, it talks the truth about Italian food by always respecting it other then suggesting you many other sources to dive deeper. Assolutamente consigliato! 📖La cucina italiana - Alberto Capati, Massimo Montanari 📖Il cibo come cultura - Massimo Montanari The books should be translated!
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6mo ago
chefmarco_nyc
Is Carbonara American? 😳 Let’s say it’s both Italian and American. Is the communion of two cultures in a moment of extreme need. That’s what food is about. Caring, getting together, share. Being united. For sure not insulting each other on social media cause of some cream in a recipe that doesn’t exist. Long story short: eat carbonara however the f**ck you like it, with whatever ingredient is available. One thing I know for sure: If you go in Rome and you order a carbonara that follows the nowadays recipe by the book, you’ll eat something truly special, unique and flavorful. My favorite way to make it (the nowadays one) will be out on YouTube next Sunday, I’ll show the step by step recipe other then breaking down the history even more. So you make it yourself and you don’t have to go all the way to Roma. If you understand Italian, here’s where I got those informations: 🎙️ @doipodcast - Denominazione di origine inventata - Alberto Grandi, Daniele Soffiati This podcast in particular is an amazing source of informations, it talks the truth about Italian food by always respecting it other then suggesting you many other sources to dive deeper. Assolutamente consigliato! 📖La cucina italiana - Alberto Capati, Massimo Montanari 📖Il cibo come cultura - Massimo Montanari The books should be translated!
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste Full RECIPE CARD at link in Bio 👀 As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American. The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself.
90K
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2mo ago
chefmarco_nyc
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste Full RECIPE CARD at link in Bio 👀 As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American. The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself.
Homemade Chicken Broth 🐓🍜 Winter is coming, here’s a reminder on how easy is to make homemade broth. ☠️Not all the premade broths have harmful chemicals in them, get the habit of READING LABELS and question every ingredient you don’t know. Soon you’ll start recognizing them (the harmful ones) and you’ll be able to respect a little more your and your family’s health. 👨‍🍳 Feel free to change the recipe. Don’t add tomatoes or add more then I did. Add zucchini or large leafs veggies for a deeper flavor. Respect your taste e be creative using just fresh ingredients, that’s what Mediterranean diet is all about.
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3mo ago
chefmarco_nyc
Homemade Chicken Broth 🐓🍜 Winter is coming, here’s a reminder on how easy is to make homemade broth. ☠️Not all the premade broths have harmful chemicals in them, get the habit of READING LABELS and question every ingredient you don’t know. Soon you’ll start recognizing them (the harmful ones) and you’ll be able to respect a little more your and your family’s health. 👨‍🍳 Feel free to change the recipe. Don’t add tomatoes or add more then I did. Add zucchini or large leafs veggies for a deeper flavor. Respect your taste e be creative using just fresh ingredients, that’s what Mediterranean diet is all about.
Cacio e Pepe 🧀🍝 Full RECIPE CARD at link in bio Ingredients: Pasta 320g Pecorino romano DOP 200g Salt, black pepper to taste ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
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1mo ago
chefmarco_nyc
Cacio e Pepe 🧀🍝 Full RECIPE CARD at link in bio Ingredients: Pasta 320g Pecorino romano DOP 200g Salt, black pepper to taste ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
Classic tomato sauce - From scratch 🍅🧅🌿 Calling this recipe “classic” is not so accurate. It changes from region to region, city to city… even in the same building it’s hard to find 2 families that prepare “il sugo” (Tomato sauce) in the same way. What’s important for the best result is that you respect the essence of Mediterranean diet: Cook from scratch, using just fresh ingredients (possibly seasonal) and follow you taste. ❗️On my YouTube channel you find the step by step recipes for 2 different tomato sauces.
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chefmarco_nyc
Classic tomato sauce - From scratch 🍅🧅🌿 Calling this recipe “classic” is not so accurate. It changes from region to region, city to city… even in the same building it’s hard to find 2 families that prepare “il sugo” (Tomato sauce) in the same way. What’s important for the best result is that you respect the essence of Mediterranean diet: Cook from scratch, using just fresh ingredients (possibly seasonal) and follow you taste. ❗️On my YouTube channel you find the step by step recipes for 2 different tomato sauces.
🍄‍🟫Mushroom tagliatelle 🍄‍🟫 Serves 2 • 250g pasta (fresh tagliatelle is best, but any type works) • 200g mushrooms (Porcini are ideal, but pretty much any mushroom works for this recipe) • Butter 100g or less, or more, or olive oil • 1 garlic clove, diced • Parsley to taste • Salt to taste For us Italians, the word Tagliatelle naturally comes with Funghi. This dish is quick and easy, made with simple, accessible ingredients—and it’s absolutely delicious. Even though mushroom season is in the fall, you can find them year-round. Just slice them, heat up some butter with garlic, and cook them as shown in the video. You’ll have a traditional, amazing plate of pasta in no time. If you’re richer than me and it’s the right season, shave some fresh truffle on top. You won’t regret it. 🇮🇹 For Italian learners: Fungo = Mushroom Veleno = Poison 📖 The book: Pellegrino Artusi - “La scienza in cucina e l’arte di mangiar bene” Is translated in many languages, for sure English.
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11mo ago
chefmarco_nyc
🍄‍🟫Mushroom tagliatelle 🍄‍🟫 Serves 2 • 250g pasta (fresh tagliatelle is best, but any type works) • 200g mushrooms (Porcini are ideal, but pretty much any mushroom works for this recipe) • Butter 100g or less, or more, or olive oil • 1 garlic clove, diced • Parsley to taste • Salt to taste For us Italians, the word Tagliatelle naturally comes with Funghi. This dish is quick and easy, made with simple, accessible ingredients—and it’s absolutely delicious. Even though mushroom season is in the fall, you can find them year-round. Just slice them, heat up some butter with garlic, and cook them as shown in the video. You’ll have a traditional, amazing plate of pasta in no time. If you’re richer than me and it’s the right season, shave some fresh truffle on top. You won’t regret it. 🇮🇹 For Italian learners: Fungo = Mushroom Veleno = Poison 📖 The book: Pellegrino Artusi - “La scienza in cucina e l’arte di mangiar bene” Is translated in many languages, for sure English.
Ricotta and tomatoes pesto 🌿 | Easy and quick Mediterranean pasta recipe Serving 2or3: -Pasta 400g -Guanciale/Pancetta/Bacon ~150g -Cherry Tomatoes “an Handful” 🌿Pesto: -Ricotta ~150g -Parmigiano reggiano 50g -Cherry Tomatoes ~100g -Basil leaves ~10g -Garlic clove 1 or 2 (depending on taste) -Almonds (or your favorite nuts) ~50g -Olive oil ~A lot of -Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, some bell peppers or different herbs. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ‼️ When adding water the second time, with the pesto and the heat off, be careful. Add it drop by drop, it’s easier to add water then correcting a watery sauce. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
58K
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chefmarco_nyc
Ricotta and tomatoes pesto 🌿 | Easy and quick Mediterranean pasta recipe Serving 2or3: -Pasta 400g -Guanciale/Pancetta/Bacon ~150g -Cherry Tomatoes “an Handful” 🌿Pesto: -Ricotta ~150g -Parmigiano reggiano 50g -Cherry Tomatoes ~100g -Basil leaves ~10g -Garlic clove 1 or 2 (depending on taste) -Almonds (or your favorite nuts) ~50g -Olive oil ~A lot of -Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, some bell peppers or different herbs. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ‼️ When adding water the second time, with the pesto and the heat off, be careful. Add it drop by drop, it’s easier to add water then correcting a watery sauce. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
Authentic Tiramisù cake Mascarpone cream: 500g Mascarpone cheese 5 eggs 150g Granulated sugar ~200ml coffee (espresso, American, whatever) ~Lady fingers ❗️Use organic, fresh eggs either from a farmer or a brand you trust. I use @Vital Farms ones, this is not sponsored, it’s just what I do. For the full written recipe and deeper explanation go find the dedicated video on my YouTube (Chef Marco NYC).
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chefmarco_nyc
Authentic Tiramisù cake Mascarpone cream: 500g Mascarpone cheese 5 eggs 150g Granulated sugar ~200ml coffee (espresso, American, whatever) ~Lady fingers ❗️Use organic, fresh eggs either from a farmer or a brand you trust. I use @Vital Farms ones, this is not sponsored, it’s just what I do. For the full written recipe and deeper explanation go find the dedicated video on my YouTube (Chef Marco NYC).
Homemade breadcrumbs 🥖 Make your own food, use fresh ingredients and twist them following your taste. That’s all there’s in the definition of Mediterranean diet. When I make Meatballs for my clients everyone is always shocked. How can they be so soft? How do they have so much taste? No secrets, just real food. Make it from scratch and LEARN LABELS READING. It’s as easy as looking for a specific ingredient on google while at the store. You will start disguising harmful additives to acceptable ones in no time. I promise! I’m using those breadcrumbs to make Eggplants meatballs (polpette di melanzane). The video will be out on Friday. Make sure to follow the page so you’ll not miss it! ❗️P.S. I forgot to mention. Use real bread, either homemade or from a bakery you trust.
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5mo ago
chefmarco_nyc
Homemade breadcrumbs 🥖 Make your own food, use fresh ingredients and twist them following your taste. That’s all there’s in the definition of Mediterranean diet. When I make Meatballs for my clients everyone is always shocked. How can they be so soft? How do they have so much taste? No secrets, just real food. Make it from scratch and LEARN LABELS READING. It’s as easy as looking for a specific ingredient on google while at the store. You will start disguising harmful additives to acceptable ones in no time. I promise! I’m using those breadcrumbs to make Eggplants meatballs (polpette di melanzane). The video will be out on Friday. Make sure to follow the page so you’ll not miss it! ❗️P.S. I forgot to mention. Use real bread, either homemade or from a bakery you trust.
How to cook spaghetti 📖🔽 Mediterranean and Italian cooking techniques are usually simple. Cooking spaghetti is definitely one of the easiest! Here’s how to do it right, so it never sticks: • Add the pasta to a large pot of boiling, salted water • Wait about 20 seconds, then gently help the strands sink in completely • Once they’ve all submerged, stir the spaghetti and the water for about 10 seconds • Cook according to the time on the package or 1–2 minutes less if you want it perfectly al dente • Drain the pasta and toss it right into your sauce (don’t let it sit) That’s it. No olive oil in the water. P.s. how beautiful is my new @Le Creuset pot? 🥰
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7mo ago
chefmarco_nyc
How to cook spaghetti 📖🔽 Mediterranean and Italian cooking techniques are usually simple. Cooking spaghetti is definitely one of the easiest! Here’s how to do it right, so it never sticks: • Add the pasta to a large pot of boiling, salted water • Wait about 20 seconds, then gently help the strands sink in completely • Once they’ve all submerged, stir the spaghetti and the water for about 10 seconds • Cook according to the time on the package or 1–2 minutes less if you want it perfectly al dente • Drain the pasta and toss it right into your sauce (don’t let it sit) That’s it. No olive oil in the water. P.s. how beautiful is my new @Le Creuset pot? 🥰
Clams pasta 🍝 🐟 Serving 2: 320g pasta 300g Clams (with shells) ~50ml EVOO ~50g cherry tomatoes Salt,Parsley, dry peppers to taste. Let the clams open by boiling them in their “own” water. As soon as you have it switch it off and put it aside. Heat up olive oil and add minced garlic, dried peppers and a few tomatoes. Let it simmer at low while cooking pasta. Add the clams to the skillet with olive oil followed by half-way-cooked-pasta clams’s water and pasta water. Let the water evaporate while pasta finishes its cooking time. Serve and top with fresh parsley. @raybanmeta #RayBanMetaPartner
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8mo ago
chefmarco_nyc
Clams pasta 🍝 🐟 Serving 2: 320g pasta 300g Clams (with shells) ~50ml EVOO ~50g cherry tomatoes Salt,Parsley, dry peppers to taste. Let the clams open by boiling them in their “own” water. As soon as you have it switch it off and put it aside. Heat up olive oil and add minced garlic, dried peppers and a few tomatoes. Let it simmer at low while cooking pasta. Add the clams to the skillet with olive oil followed by half-way-cooked-pasta clams’s water and pasta water. Let the water evaporate while pasta finishes its cooking time. Serve and top with fresh parsley. @raybanmeta #RayBanMetaPartner

Chef Marco NYC (@chefmarco_nyc) Tiktok Stats & Analytics

Chef Marco NYC (@chefmarco_nyc) has 273K Tiktok followers with a 2.93% engagement rate over the past 12 months. Across 65 videos, Chef Marco NYC received 294K total likes and 10.2M views, averaging 4.53K likes per video. This page tracks Chef Marco NYC's performance metrics, top content, and engagement trends — updated daily.

Chef Marco NYC (@chefmarco_nyc) Tiktok Analytics FAQ

How many TikTok followers does Chef Marco NYC have?+
Chef Marco NYC (@chefmarco_nyc) has 273K TikTok followers as of March 2026.
What is Chef Marco NYC's TikTok engagement rate?+
Chef Marco NYC's TikTok engagement rate is 2.93% over the last 12 months, based on 65 videos.
How many likes does Chef Marco NYC get on TikTok?+
Chef Marco NYC received 294K total likes across 65 videos in the last 12 months, averaging 4.53K likes per video.
How many TikTok views does Chef Marco NYC get?+
Chef Marco NYC's TikTok content generated 10.2M total views over the last 12 months.