Hunting for typicality

Published: 2009 - September/October, ZOOM

The profession of an Italian chef in New York requires additional expertise. Meaning the ability to look for, discover and evaluate the products of the Belpaese, exploring the shelves of food stores with diligence. In this particular aspect of the profession, Marco Berto, the chef of the restaurant “Zorzi NYC” in Manhattan, dedicates extra attention to everything. “Ever since I came to New York, I first and foremost worked on the kitchen’s overall state as well as the finding of raw materials, a difficult task because in New York – according to Berto - everything is available but one must carefully select his suppliers and importers.”
Products at ‘Zorzi NYC’ such as cheese, dairy, sausages, asparagus and other vegetables come from Italy. “For some products the price on the U.S. market is very high, such as that of the radishes from Treviso.” But with many customers, it’s worth it, including U.S. clients, since they recognize and appreciate the tastes already enjoyed in Italy. The radish from Treviso, for instance, is very different from the ‘common’ one found here, though it has the same name. But the fresh pasta is hand and home made, such as spaghetti, fusilli and ravioli in all colors. Some of the food, however, is of local origins. “The meat and fish in the United States are - ensures the chef of the restaurant Zorzi NYC – of highest quality.”
There are two districts recommended by Marco Berto for those who wish to shop for Italian food products in New York. The first one is The Meatpacking District, where there is a wide assortment of quality food products from Italy. Or the Chelsea Market, in which most of the food stores are Italian.
Originally from Jesolo, a province of Venice, 32 years old, Berto was called to New York in May 2008 by Franco and Alberto Zorzi, who were seeking a young and enthusiastic chef with whom they planned to launch the new space, very elegant in design yet affordable. An area intended to become, according to the Zorzis’ idea, a showcase for the Italian cuisine and culture overseas. “When I first received the offer I immediately accepted because – says the chef – a professional experience in the United States has always been a dream for me.”
The Zorzis have made their mark, however, even in the kitchen. “Both Franco and Alberto are two excellent food connoisseurs - says Berto - our menus follow the seasons, and Alberto, right before the seasons change, comes to NY to develop recipes and dishes that we prepared, such as the risotto Zorzi,  a symbol of our restaurant, an idea of theirs.”