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Marengoni Carlo (I.C.M.C.)

Born in 1966 and hailing from his hometown of Bergamo in Italy, Chef Patron Carlo Marengoni started his love affair with cooking from an early age of 14 as an apprentice cook at one of Italy’s top culinary schools, the prestigious Istituto Professionale Alberghiero Di Stato San Pellegrino Terme.

Since then, Chef Carlo has garnered an impressive wealth of experience at a number of respectable Italian restaurants in Italy that includes the one-star Michelin Ristorante Lio Pellegrini, Bergamo, Italy and Ristorante La Fontana, Citta’ Alta, Italy.

Throughout his years, Chef Carlo enjoyed the privilege of cooking for dignitaries, personalities and celebrities such as the ex-President of Italy, Francesco Cossiga, Prime Minister of Italy, Silvio Berlusconi, several famous Italian soccer stars with the likes of Roberto Donadoni, as well as actors Anthony Quinn and Alberto Sordi. A familiar face within the Italian community since he first moved to Singapore in 1995, Chef Carlo was helming the kitchens of well-established Italian restaurants in the local culinary scene. An advocate of using only the freshest and most authentic ingredients, the talented Chef’s showmanship of culinary art displays creativity and passion.

“The best reward is to see my guest wearing a smile on his face at the end of a meal. That motivates me to strive even harder to excel in my craft,” says Chef Carlo. Such as the city of Bologna in Italy is famous for homemade pasta, Chef Carlo ‘s menu of Italian specialties exudes home-cooked goodness.

Boasting a myriad of palate pleasers, prep your taste buds with delectable antipasti such as Sfogliatine calde con crema di funghi porcini e aragosta, a warm puff pastry of aromatic porcini mushrooms and fresh lobster. Among the pastas are the Tortelli di erbette fatti in casa con crema di parmigiano - a hearty meal of homemade Tortelli pasta filled with Ricotta cheese, spinach and herbs, served with a delightfully Parmesan fondue and the Foiade alla bergamasca, a fragrant dish of homemade flat pasta with bacon, cabbage and branzi cheese.

Also worth mentioning is Chef Carlo’s famous Scottadito di agnello al forno con rosmarino e salsa di Brunello servite con sformatino di spinaci – a heavenly portion of Oven-baked rack of lamb with rosemary and red wine sauce, served with spinach cake.