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276K
impressions
6.27M
likes
107K
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1.29K
posts
44
engagement
1.72%
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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
3.34K
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11mo 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
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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chefmarcoit
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
As you can see I changed my profile name. I've thought a lot about it. In the end, as casadiamarco wasn’t available I decided to take my childhood nickname, Reno, and associate it with the house(Casa). Casadireno (Reno's house, or Marco if you prefer...) is under construction, there's so much to do and if you saw the YouTube videos you know it. Can't wait to open the doors for you!
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5mo ago
chefmarcoit
As you can see I changed my profile name. I've thought a lot about it. In the end, as casadiamarco wasn’t available I decided to take my childhood nickname, Reno, and associate it with the house(Casa). Casadireno (Reno's house, or Marco if you prefer...) is under construction, there's so much to do and if you saw the YouTube videos you know it. Can't wait to open the doors for you!
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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11mo 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.
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.
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9mo ago
chefmarcoit
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.
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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9mo ago
chefmarcoit
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.
Time for another big change. I moved from NYC back to the Italian countryside. This has always been a dream of mine and now is a reality. Follow along for the usual recipes videos and so many more NEW contents: Farm updates, gardening tips and stunning before/after of the 12 acres land I got! Watch the fist chapter of this story on my YouTube channel ✍️
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chefmarcoit
Time for another big change. I moved from NYC back to the Italian countryside. This has always been a dream of mine and now is a reality. Follow along for the usual recipes videos and so many more NEW contents: Farm updates, gardening tips and stunning before/after of the 12 acres land I got! Watch the fist chapter of this story on my YouTube channel ✍️
A month ago I left NYC to go back to nature. I’m sharing my journey on YouTube from the very first moment I saw the property I got. On top of the priorities list there’s the outdoor kitchen, once is ready I’ll start sharing my cooking contents again. For now, go on YouTube and enjoy the first 2 chapters of this story 👨‍🌾👨‍🍳
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chefmarcoit
A month ago I left NYC to go back to nature. I’m sharing my journey on YouTube from the very first moment I saw the property I got. On top of the priorities list there’s the outdoor kitchen, once is ready I’ll start sharing my cooking contents again. For now, go on YouTube and enjoy the first 2 chapters of this story 👨‍🌾👨‍🍳
Homemade Milk Kefir: 

1. Buy the grains, You can easily find them online. 
They often come with instructions and I’m sure Kefir people knows better than me how to give them out. 

Here are some very important ones: 

1. Wash your hands and use clean glass jar, utensils, and strainer.
2. A starting ratio is 25 g of grains to 500 ml of milk.
3. Leave away from direct sunlight at around 20–24°C.
4. Strain, save the grains, and refrigerate the finished kefir promptly at 4°C or below. Put the grains into a clean jar with fresh milk to start again. They’re reusable with proper care! Milk Kefir doesn’t just taste great but is also extremely versatile. Today I added walnuts, dark chocolate, pears and oat flakes to balance my breakfast but the only limits are your taste and creativity. 
It provides Proteins, Calcium, Vitamin B12 and billions of active probiotics. Fermentation uses up some of the lactose, but homemade kefir isn’t automatically lactose-free. Some people digest it more comfortably than milk, although tolerance varies. 
Save this for your first batch, share it with a friend, and follow for more recipes. Ciao!
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1w ago
chefmarcoit
Homemade Milk Kefir: 

1. Buy the grains, You can easily find them online. 
They often come with instructions and I’m sure Kefir people knows better than me how to give them out. 

Here are some very important ones: 

1. Wash your hands and use clean glass jar, utensils, and strainer.
2. A starting ratio is 25 g of grains to 500 ml of milk.
3. Leave away from direct sunlight at around 20–24°C.
4. Strain, save the grains, and refrigerate the finished kefir promptly at 4°C or below. Put the grains into a clean jar with fresh milk to start again. They’re reusable with proper care! Milk Kefir doesn’t just taste great but is also extremely versatile. Today I added walnuts, dark chocolate, pears and oat flakes to balance my breakfast but the only limits are your taste and creativity. 
It provides Proteins, Calcium, Vitamin B12 and billions of active probiotics. Fermentation uses up some of the lactose, but homemade kefir isn’t automatically lactose-free. Some people digest it more comfortably than milk, although tolerance varies. 
Save this for your first batch, share it with a friend, and follow for more recipes. Ciao!
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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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.
Quick and easy Pasta with zucchini and Guanciale 🍝 Ingredients (serving 3) 

Pasta 400g 2 average zucchini Guanciale (or pancetta or bacon) 150g Parmigiano reggiano 80g Almonds an handfull Salt, Black pepper to taste 1-) Start boiling a large pot of salted water for pasta 2-) Cook the pork at high for a couple of minutes, no oil, no butter 3-) Slice the zucchini 4-) Add half of the zucchini to the skillet with pork and boil the other half for 2/3 minutes 5-) Add the boiled zucchini to a food processor followed by Cheese, Almonds, Black pepper and olive oil.
Add a couple of ice cubes to keep a bright-green color. 6-) Cook the pasta 2 minutes under the package cooking instructions then dry it directly into the skillet. 
Add a ladle of cooking water and stir at high until the water evaporates. 
7-) Turn off the heat and scoop in the zucchini cream, a little more cooking water, mix until uniform and creamy and serve. 👨‍🍳Feel free to twist the ingredients according to your taste. Use a different cheese, change the pepper quantity… Let your creativity run wild while cooking from scratch with fresh ingredients. That’s what Mediterranean diet is all about.
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chefmarcoit
Quick and easy Pasta with zucchini and Guanciale 🍝 Ingredients (serving 3) 

Pasta 400g 2 average zucchini Guanciale (or pancetta or bacon) 150g Parmigiano reggiano 80g Almonds an handfull Salt, Black pepper to taste 1-) Start boiling a large pot of salted water for pasta 2-) Cook the pork at high for a couple of minutes, no oil, no butter 3-) Slice the zucchini 4-) Add half of the zucchini to the skillet with pork and boil the other half for 2/3 minutes 5-) Add the boiled zucchini to a food processor followed by Cheese, Almonds, Black pepper and olive oil.
Add a couple of ice cubes to keep a bright-green color. 6-) Cook the pasta 2 minutes under the package cooking instructions then dry it directly into the skillet. 
Add a ladle of cooking water and stir at high until the water evaporates. 
7-) Turn off the heat and scoop in the zucchini cream, a little more cooking water, mix until uniform and creamy and serve. 👨‍🍳Feel free to twist the ingredients according to your taste. Use a different cheese, change the pepper quantity… Let your creativity run wild while cooking from scratch with fresh ingredients. That’s what Mediterranean diet is all about.
Time and space are rare assets nowadays, I wanted them back. I also wanted to go back to eat Italian tomatoes everyday, and veggies and olive oil and the Mediterranean sun, and this 🤌 and that 🤌… you should come see yourself! Buon appetito 👨‍🍳
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chefmarcoit
Time and space are rare assets nowadays, I wanted them back. I also wanted to go back to eat Italian tomatoes everyday, and veggies and olive oil and the Mediterranean sun, and this 🤌 and that 🤌… you should come see yourself! Buon appetito 👨‍🍳
🎃 Pumpkin, buratta and sausage Pasta 🍝 Ingredients: 500g Pasta 300g Butternut squash 3 or 4 sausages 250g Burrata 150g Parmigiano Reggiano Walnuts a handful 1 Garlic clove Sage, black pepper, Salt to taste Sausage and Pumpkin are the perfect fall pairing. Adding a burrata for holy creaminess just makes everything better. 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. 🔗 Full RECIPE CARD at Link in Bio 👀
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11mo ago
chefmarco_nyc
🎃 Pumpkin, buratta and sausage Pasta 🍝 Ingredients: 500g Pasta 300g Butternut squash 3 or 4 sausages 250g Burrata 150g Parmigiano Reggiano Walnuts a handful 1 Garlic clove Sage, black pepper, Salt to taste Sausage and Pumpkin are the perfect fall pairing. Adding a burrata for holy creaminess just makes everything better. 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. 🔗 Full RECIPE CARD at Link in Bio 👀
🌹 Spring is springing! I just moved from NYC to an abandoned farm in Italy. The reasons are many but the main one is the beauty of nature which I missed too much. The farm needs a lot of work, indoor and outdoors, I’m showing every step of the process on my YouTube. “Episode 1 - Apt makeover”is already out! 👀
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chefmarcoit
🌹 Spring is springing! I just moved from NYC to an abandoned farm in Italy. The reasons are many but the main one is the beauty of nature which I missed too much. The farm needs a lot of work, indoor and outdoors, I’m showing every step of the process on my YouTube. “Episode 1 - Apt makeover”is already out! 👀
Today I’m harvesting one of my favorite plants from my Mediterranean herb garden: 🌿 lemon verbena. The most common way to enjoy it is by drying the leaves and making a delicious, cafeine free herbal tea. Benefits: -Rich in antioxidants -Promote Relaxation -Support digestion Keep following to see how to prepare the tea 👀
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3mo ago
chefmarcoit
Today I’m harvesting one of my favorite plants from my Mediterranean herb garden: 🌿 lemon verbena. The most common way to enjoy it is by drying the leaves and making a delicious, cafeine free herbal tea. Benefits: -Rich in antioxidants -Promote Relaxation -Support digestion Keep following to see how to prepare the tea 👀
Scrippelle ‘Mbusse / Italian Crêpes Soup 🍲 This dish originated in my region, Abruzzo. It’s definitely a typical Christmas dish, but we eat it all winter long. Simple ingredients, amazing flavors, soft textures, and that warmth in your heart that only a cozy childhood soup can give you. I highly recommend making your own broth. It makes all the difference. For the cheese, I’d use @parmigianoreggiano , the real one. This is not a sponsored post. Just an honest suggestion. Look for the perforated stamp on the rind and the DOP label to make sure it’s Parmigiano Reggiano and not Parmesan. Other than that, feel free to follow your taste: add black pepper for a deeper flavor, remove nutmeg if you don’t like it… use fresh ingredients and let your creativity run, that’s what the Mediterranean diet is all about. Find the full RECIPE CARD at the link in BIO 🔗👀
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10mo ago
chefmarco_nyc
Scrippelle ‘Mbusse / Italian Crêpes Soup 🍲 This dish originated in my region, Abruzzo. It’s definitely a typical Christmas dish, but we eat it all winter long. Simple ingredients, amazing flavors, soft textures, and that warmth in your heart that only a cozy childhood soup can give you. I highly recommend making your own broth. It makes all the difference. For the cheese, I’d use @parmigianoreggiano , the real one. This is not a sponsored post. Just an honest suggestion. Look for the perforated stamp on the rind and the DOP label to make sure it’s Parmigiano Reggiano and not Parmesan. Other than that, feel free to follow your taste: add black pepper for a deeper flavor, remove nutmeg if you don’t like it… use fresh ingredients and let your creativity run, that’s what the Mediterranean diet is all about. Find the full RECIPE CARD at the link in BIO 🔗👀
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe This is my most viral video of 2025. You guys loved this quick pasta recipe, and even if it sounds summery, it’s actually perfect year-round. The holidays are still going, and after all the cooking these past few days, you might want something easy, quick, and delicious. Full RECIPE CARD at link in bio 🔗 Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~50g 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.
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chefmarcoit
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe This is my most viral video of 2025. You guys loved this quick pasta recipe, and even if it sounds summery, it’s actually perfect year-round. The holidays are still going, and after all the cooking these past few days, you might want something easy, quick, and delicious. Full RECIPE CARD at link in bio 🔗 Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~50g 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.
Saltimbocca alla romana 😋 Find the full recipe card at Link in Bio 👀🔗 Ingredients: 600g Beef/Veal 80g butter Prosciutto ( 1 slice per meat slice) Sage (1 leaf per meat slice) Salt (to taste) White wine (to deglaze) 🌿👨‍🍳 Feel free to remove/add ingredients. Black pepper goes great, use garlic if you can’t live without that garlic flavor, use olive oil instead of butter.. Follow your taste and use fresh ingredients, that’s all what Mediterranean diet is about!
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chefmarco_nyc
Saltimbocca alla romana 😋 Find the full recipe card at Link in Bio 👀🔗 Ingredients: 600g Beef/Veal 80g butter Prosciutto ( 1 slice per meat slice) Sage (1 leaf per meat slice) Salt (to taste) White wine (to deglaze) 🌿👨‍🍳 Feel free to remove/add ingredients. Black pepper goes great, use garlic if you can’t live without that garlic flavor, use olive oil instead of butter.. Follow your taste and use fresh ingredients, that’s all what Mediterranean diet is about!
Garlic and olive oil pasta 🍝 Garlic and olive oil is a quick and easy Italian classic. Made with fresh ingredients, packed in nutrients and ready in 15 minutes. 
 Full Recipe Card on my YouTube 👀 Ingredients: (serving 3) Pasta 400g Extra virgin olive oil ~15 (4-6tbsp) Salt, parsley, peppers to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add chili for a spicy twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all the food in groceries stores is full of harmful additives, jest get the habit of READING LABELS. Question every label and in no time you’ll have enough knowledge to better navigate the aisles. 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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8mo ago
chefmarcoit
Garlic and olive oil pasta 🍝 Garlic and olive oil is a quick and easy Italian classic. Made with fresh ingredients, packed in nutrients and ready in 15 minutes. 
 Full Recipe Card on my YouTube 👀 Ingredients: (serving 3) Pasta 400g Extra virgin olive oil ~15 (4-6tbsp) Salt, parsley, peppers to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add chili for a spicy twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all the food in groceries stores is full of harmful additives, jest get the habit of READING LABELS. Question every label and in no time you’ll have enough knowledge to better navigate the aisles. 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.
Trim your Basil Bush! ✂️🌿
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chefmarcoit
Trim your Basil Bush! ✂️🌿

Chef Marco (@chefmarcoit) TikTok Stats & Analytics

Chef Marco (@chefmarcoit) has 276K TikTok followers with a 1.72% engagement rate over the past 12 months. Across 44.0 videos, Chef Marco received 107K total likes and 6.27M views, averaging 2.43K likes per video. This page tracks Chef Marco's performance metrics, top content, and engagement trends — updated daily. To benchmark @chefmarcoit against other accounts, use Socialpruf's TikTok competitor analysis tool.

Chef Marco (@chefmarcoit) TikTok Analytics FAQ

How many TikTok followers does Chef Marco have?+
Chef Marco (@chefmarcoit) has 276K TikTok followers as of October 2026.
What is Chef Marco's TikTok engagement rate?+
Chef Marco's TikTok engagement rate is 1.72% over the last 12 months, based on 44.0 videos.
How many likes does Chef Marco get on TikTok?+
Chef Marco received 107K total likes across 44.0 videos in the last 12 months, averaging 2.43K likes per video.
How many TikTok views does Chef Marco get?+
Chef Marco's TikTok content generated 6.27M total views over the last 12 months.
Can I compare Chef Marco with other TikTok accounts?+
Yes. Add @chefmarcoit to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.