Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Marco Tozzi appointed head chef of Cotidie in Marylebone

17 July 2013 by
Marco Tozzi appointed head chef of Cotidie in Marylebone

Francesco Ortone has appointed Marco Tozzi as the new head chef at Marylebone Italian restaurant Cotidie.

Tozzi, 32, succeeds Bruno Barbieri who launched the restaurant in March 2012 but has recently returned to Italy. He was previously head chef at the one Michelin-starred Ristorante la Casa degli Spiriti in the Veneto in Italy.

His contemporary Italian cooking is influenced by his work in the Veneto and on the island of Elba.

Along with pasta chef Vicenzo Colsanto, Tozzi has expanded the pasta section of the Cotidie menu, to include dishes like buckwheat tagliatelle with confit duck ragù, artichokes and mint; herb ravioli filled with porcini, seared scallops and blu di bufala sauce; and lasagna with Italian sausage ragù, smoked ricotta, saffron and sautéed calamari.

Other typical dishes include starters such as slow cooked cod with yellow peppers, sweet and sour onions, and salsa verde; and Sicilian red prawn tartare with scallops, diced watermelon and cucumber juice.

Prices range from £10-19 for starters, £13-19 for pastas and soups, and £22-29 for main courses. There are also two tastin menus - the classic is £55 for five courses and the Mediterranean is £75 for six courses.

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