About MIrko Pasta Marietta
Locally grown food tastes and looks better. The crops are picked at their peak, and farmstead products like cheeses and are hand-crafted for best flavor.
Livestock products are processed in nearby facilities and typically the farmer has a direct relationship with processors, overseeing quality - unlike animals processed in large industrial facilities.
Local food is better for you. the shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food. food imported from far away is older and has traveled on trucks or planes, and sat in warehouses before it gets to you
The best food is what reminds me of my childhood, my homeland. In my restaurants I don't only care about offering high quality food, but also about the emotion and joy of being connected with a place and a community. I have tried to adapt the traditions of Abruzzo and Italy to the local reality, providing an authentic cuisine.
Mirko was born in Abruzzo 50 years ago, the smallest Italian region.
Abruzzo is an oasis of tranquility between Rome and the Adriatic Sea, where it is still possible to find traditions now lost in other parts of the country.
About twenty years ago, Mirko decided to spend the week's vacation in Florida, but he was fascinated by the American way of life and decided to settle permanently in the South and start his first restaurant.
Success came immediately thanks to the quality of the food and its sympathy. Today Mirko has restaurants in various cities in the southern United States.
But Abruzzo is still in its heart: it has in fact just opened a wonderful villa-style hotel on the hills of Giulianova, in abruzzo, its hometown.