O n zna sve o pasti. Kako se pra- vi, kako se kuva, kako se suši, on zna šta treba, a šta ne stavi- ti u pastu dok se sprema, koli- ko koja pasta treba da se kuva i, naravno, zna sve o sosovima. Zato čuvenog itali- janskog kuvara Marka Sasa i zovu gu- ruom za pastu. – Moja mama je spremala pastu svaki dan, ona mi je prenela tu ljubav. Ja ne mo- gu da zamislim dan bez testenine, imam potrebu da je jedem svaki dan – smeje se Marko, koji je odrastao u Pizi, a ako baš mora da bira, najviše voli taljatelje. Iako je bio omiljeni kuvar holivudskih superstarova, glumaca poput Meril Strip i Toma Kruza, on se skromno smeška i ne izgleda nimalo impresionirano… – U restoranu Giorgios , u kojem sam radio, stvarno je bilo velikih planetarno poznatih klijenata koji su bili redovni go- sti. Ali ne zaboravite, u Los Anđelesu su svi glumci ili poznate ličnosti, pa nam to nije predstavljalo neku senzaciju. Oni su jednostavni ljudi koji su dolazili da poje- du svežu i dobru pastu i nikada se oko to- ga nije pravila posebna priča – kaže on. Spisak imena poznatih za koje je Mar- ko kuvao je impresivan. Kventin Taranti- no je bio redovan gost, Meril Strip je vo- lela paste sa tartufima, Andrea Bočeli i Dejvid Bouvi su obožavali njegove kuli- narske specijalitete i bili redovni gosti. Tom Kruz je dolazio svake nedelje i vo- leo je da ga ne uznemiravaju, da uživa u jelu u miru. Marko je imao i veoma uspešan resto- ran u Njujorku, ali ga je nemirna priroda naterala da ode dalje. Prijatelj mu je pre- poručio Hrvatsku i tu je sreo devojku u koju se zaljubio, što je ubrzalo i učvrsti- lo njegovu odluku da se opredeli za ovaj deo sveta. U braku su 14 godina, a on je otvorio mali italijanski restoran Bora bar u Lošinju. – Od svih kuhinja najviše volim itali- jansku, najzdravija je, lagana, sveža. Ja- ko začinjena i ljuta jela ne jedem. Moram da priznam da nisam ljubitelj fjužn ku- Good food requires passion, love and joy. Many small details comprise the whole; the essence is always in the details Za dobro jelo potrebni su strast, ljubav i radost. Mnogo malih detalja čine celinu, stvar je uvek u detaljima
H e knows all there is to know about pasta. How to make it, how to cook it, how to dry it; he knows what should and shouldn’t be added to pasta while it is being cooked, how long which types of pasta should be cooked, and of course he knows everything about sauces. That’s why famous Italian chef Marco Sasso is known as the pasta guru - My mother cooked pasta every day, and she passed that love on to me. I can’t imagine a day without pasta; I have a need to eat it every day, laughs Marco, who grew up in Pisa and who, if forced, would single out tagliatelle as his favourite type. Despite being the favourite chef of superstar Hollywood actors like Meryl Streep and Tom Cruise, he smiles hum- bly and doesn’t appear impressed in the slightest... - At Giorgio’s Restaurant where I worked there were really a lot of world-fa- mous clients who were regular guests. But do not forget that in Los Angeles everyone’s an actor a celebrity, so that didn’t represent some kind of sensation
for us. They are simple people who came to eat good fresh pasta, and that was never turned into a special story. And the list of personalities for whom Marco cooked is really impressive. Quen- tin Tarantino was a regular guest, Meryl Streep loved his pasta with truffles, An- drea Bocelli and David Bowie adored his culinary specialities and were also regu- lar guests. Tom Cruise came every week and liked not to be disturbed, to enjoy his meal in peace. Marco also had a very successful res- taurant in New York, but the city’s rest- less nature compelled him to move on. A friend recommended he try Croatia, and it was there that he met a girl and fell in love, which only accelerated and strengthened his decision to opt for this part of the world. They have been mar- ried for 14 years and he has opened the Bora Bar small Italian restaurant on the island of Lošinj. - I love Italian cuisine the most of all – it is the healthiest, light, fresh. I don’t eat heavily spiced and hot dishes. I must admit that I’m not a fan of fusion cuisine. There are interesting fusions and combi-
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