Marco Quintili

Casertano by origin and Roman by adoption, Marco Quintili began experimenting to make his deep-fried foods unique from an early age. A combination of Neapolitan traditional street food and the most iconic recipes of Lazio gave rise to irresistible signature deep-fried dishes, great classics reinterpreted by the artisan’s flair. This is how the traditional pasta fritters, crispy on the outside, reveal a soft and spicy heart that can be enjoyed with Amatriciana, Cacio e pepe (cheese and pepper), Nduja or Parmisan sauce. Classic croquettes are also enriched with tasty fillings, such as Gricia or Mortadella and Pistachio. As a master of the art of baking, in his shop Marco Quintili could hardly forget calzoni and montanare, soft clouds of fried pizza dough served piping hot with stracciatella and mortadella or, according to tradition, tomato and a mixture of anchovies, capers and garlic. To end on a sweet note, there are soffietti: puffed pizza balls, the result of research and originality, filled with pistachio cream or hazelnut and chocolate.