Chef Marco Stabile

chef marco stabile
chef marco stabile

A MIND’S JOURNEY INTO TASTE

Ever since I was a child, when I couldn’t go play soccer with my friends in the fields, I loved cooking at my mother and grandmother’s court. Those were the first emotions that transported me into the fabled world of taste, scent and memory.

A MIND’S JOURNEY INTO TASTE

Ever since I was a child, when I couldn’t go play soccer with my friends in the fields, I loved cooking at my mother and grandmother’s court. Those were the first emotions that transported me into the fabled world of taste, scent and memory.

Michelin Star
born
collaborations
recipes

CHEF MARCO STABILE’S SELECTION FOR CORTE DEL DOME

TUSCAN BRUSCHETTA

It is said that the ancient romans were the first to eat bread along with sauced and salsas...

TOMATO BREAD SOUP

An authentic Tuscan recipe, created for the purpose of reusing saltless stale bread, which used to be only baked on Sunday...

RIBOLLITA BREAD SOUP

A dish born in the Tuscan monasteries reserved for unexpected pilgrims...

SPAGHETTI WITH TOMATO SAUCE

Prepared the same way Tuscan grandmas used to do it, this tomato sauce is made to complement Italy’s most famous pasta, our Spaghetti…

TOSCANO RAGÙ

Toscano Ragù is perfect to accompany a pasta with a strong texture, like our Corte del Dome Penne Rigate.

WILD BOAR RAGÙ

Wild Boar Ragù with our Corte del Dome Avvolti pasta is a perfect recipe to taste a typical Tuscan dish, from a region rich with game.

VEGETABLE RAGÙ

Prepared using exclusively Tuscan vegetables, our Vegetable Ragù is made to complement a delicate and tasty pasta like our Mezze Maniche…

CHIANINA RAGÙ

Paired with our Corte del Dome Fusilli pasta, our Chianina Ragù’s rich taste and intense scent are accentuated...

ELEPHANT GARLIC SAUCE

This sauce is perfect for one of Siena’s and all of Tuscany’s typical pastas, Corte del Dome’s Pici.

pesto alla genovese with garlic

Made with Ligurian basil grown in the shade, this pesto captures all the freshness and goodness of the Ligurian tradition...

pesto alla genovese without aglio

The absence of garlic enhances all the other ingredients, leaving room for a balance of flavors...

red pesto

A flavorful evolution of Genoese pesto where sun-dried tomatoes meet Ligurian basil for a recipe with an enveloping flavor...

taggiasca olive sauce

Prepared with sun-ripened Italian tomatoes, delicate leeks, extra virgin oil, and a fragrant bouquet of basil and thyme...

taggiasca olive paté

An intense and velvety cream perfect for accompanying Corte del Dome rosemary focaccia...

PASTAS AND SAUCES
Chef's suggested combinations
chef marco stabile

Intense flavors for pasta with a strong texture...

You can’t go wrong with simple recipes...

Perfect to complement this pasta...

Made using exclusively Tuscan vegetables...

A recipe of Tuscan authenticity...

Ragù made with only Tuscan ingredients…

Typical of Siena’s province...

A dish born in the Tuscan monasteries…

Made just like Tuscan grandmas used to...

The perfect marriage between pasta and sauce...

Releases all the aromas of the Western Riviera...

An irresistible first course with a golden and crispy gratin...

Triumph of freshness and lightness...