The fact that Marco Martini won first prize as the best emerging chef of central Italy 2013 in Luigi Cremona's Chef Emergenti competition with a pollo alla diavola and a dish of sweetbreads, and also that he is the chef of the restaurant "Stazione di Posta" at Testaccio in Rome right in the area of the former slaughterhouse, are peculiarities that should not mislead and make one think of Marco as a chef all bent on his Roman-ness, he is certainly firmly leaning on his Roman-ness, but with a broad outlook that transcends Rome, Lazio and even Italian borders. His cooking, the style and look of the restaurant and all the characters that fill it, from the bartender to the guys in the dining room, take us into a somewhat surreal atmosphere that oscillates between the New York of the best winebars, and the capital Rome in constant construction and transformation.
Because I don't appreciate food critics who offer interpretations before giving information, I prefer you to tell us about the restaurant project and your cooking. How did you get started? With what assumptions?
From May 2013 I arrived at Stazione di Posta for this new challenge with myself above all , grown up behind the Quirinale now inside the Città dell'Altra Economia , the place is not made by the furniture the glassware etc the place is made by those who work in it, those who work for a goal, those who make a place their home, we make the place.
How would you define your kitchen? How does the love for the special care and research of ingredients come about ?
I define my cuisine as "my cuisine" cuisine definitely linked to seasonality, territory, 'instinct, memory and tradition, tradition should never be betrayed with a touch of innovation of internationality and a study linked to passion to willpower. My dishes are not a combination of ingredients, but a combination of study, memory, memories, teamwork humility, competition and staying grounded . The brigade is fundamental, unity is strength, alone in the kitchen you do nothing, cooking is sacrifice.
What kind of emotions do you want to give to those who taste a meal at your place?
A team of guys who work every day for many hours and above all with a smile, for me this is the thing I want to transmit to those who come to the station, fundamental ingredients of a new project and of a hard and sacrificing work like catering.
What are the peculiarities of the restaurant that make it different from others?
The diversity of the restaurant is that first of all there are the "san pietrini" on the ground and already this makes us different from others, I go against the trends, I travel, I tour, I look, I observe, I evaluate, traveling opens the mind and what I think is appropriate I take it I treasure and put it into action as I see fit for me Definitely my intentions are to be happy with myself first of all, with the work I do and to transmit my passion to those around me. My and our intent is to make those who come to eat at Stazione di Posta certainly pass on to them to eat well, but most of all to have FUN. Those who become masters of an art, can without harm forget the rules.
What continuity relationship is there (if any) between appetizers and cooking ?
Continuity in the kitchen ???? Continuity in life, never falling behind even to catch up and above all we are what we do and we are not what we say
Tell us briefly your story?
I have been back since April from London ,after experience with Heinz Beck at Apsleys restaurant as sous chef and at Tom Aikens restaurant in South Kensington ,first 6 years at Open Colonna including 4 as executive chef and received Michelin star at the age of 24. I left Rome for a short time and to see how a kitchen works outside my home, my origins and my country,cooking is civilization . I started ha bring pizzas then I started making them then I started in ristornate near home then internship at Antonello Colonna in Labico then I had to put my own, humility passion and never stop dreaming and above all don't care about them but get over it. Cooking is a jungle and if you want something you get it with a lot of sacrifice and dedication.
Read more: www.stazionediposta.eu
Interview by Monica Palla
