Pacojet reference: Antonello de Marco

He has high standards when it comes to the quality of his dishes. With the Pacojet, he gets the very best out of his ingredients and always serves his guests something truly special.

Inseparable

The Pacojet has been part of Antonello de Marco's culinary journey since forever, it seems. The head chef at the Art Boutique Hotel Monopol, St. Moritz, came of age with the Pacojet and cannot imagine his work in a professional kitchen without it.

Making ingredients sing

With the help of the Pacojet, Antonello de Marco meets his own high standards in the kitchen: "I want to serve dishes that can be made to an exceptional level of quality, thanks to the Pacojet. For example, citrus oil of this intensity can only be produced with the Pacojet."

Carrot ice cream

The passionate chef is inspired by the unique possibilities of pacotizing®: "With the Pacojet, you can make a cream of lobster and carrot of the finest consistency with no loss of flavor or color. You can also use the Pacojet to process raw carrots into ice cream."

Bone-marrow panna cotta from the Pacojet

Antonello knows only too well that the Pacojet can be used to create truly special dishes: "My recipe for bone-marrow panna cotta truly can only be made with the Pacojet. That's because the 80% fat content means that any heat must be avoided at all costs. When you pacotize® the frozen bone marrow, it retains its snow-white color and develops a great consistency."

Quality from hand to hand

For this professional chef, the origins of the ingredients such as meat play a crucial role. Working in partnership with food producers who share his values and whose quality he can rely on therefore gives Antonella a good feeling. "A great ingredient does 80% of my work for me. You need to know one another before you can trust that the animals are properly cared for and fed. It is a prerequisite that quality is passed on from hand to hand and that you live and work by a shared philosophy."

Home-made sausage with pacotized® sausage meat

In addition to his bone-marrow panna cotta, the head chef has also developed his own sausage recipe directly in partnership with a trusted butcher's shop, working closely with the owner throughout the process. "We enjoyed selecting the right meat. I prepared the sausage meat; we then pacotized® it together, mixed it with ground meat, and then seasoned it – the perfect filing for our home-made sausage."

The benefits

A creamy, delicate mouthfeel

Because pacotizing® micro-purees the ingredients and incorporates up to approx. 1.2 bars of air pressure, this creates ultra-fine and airy textures.

Flavor explosions on the tongue

Pacotizing® greatly increases the surface area of the ingredients. This intensifies their flavors.

A feast for the eyes

The special pacotizing® process preserves the fresh, natural colors of the foods.

Antonello de Marco