Chef Marco Giugliano: It's Not Just Pasta, It's Culture

I've been following Chef Marco Giugliano's amazing journey for years, and I'm truly impressed—and happy—with each step of his career. Starting at his family’s restaurant, "Nemo," in a quaint agricultural town near Naples, Marco developed a deep love for tradition and genuine cooking. His career has taken him to top-notch kitchens, from Michelin-starred spots in Campania to renowned venues in London and Mykonos. Yet it’s in the U.S., first in Connecticut and now in Miami, where he’s truly living his American dream. Hailing from Naples, Italy—a city rich in culinary history and vibrant culture—Giugliano is the creative mind behind Mano Libera, a restaurant that elevates the dining experience with its exploration of authentic Italian cuisine.

I recently chatted with Chef Giugliano about the delights and hurdles of maintaining the authentic spirit of Italian pasta while being away from its homeland. Here's what he had to say.

The Challenge of Authenticity

Bringing the true flavor of Italy to the world is quite an achievement. For Chef Giugliano, who grew up immersed in Neapolitan cuisine, it’s a big responsibility. He knows authenticity goes beyond recipes; it’s about a real bond with the ingredients.

When asked about the biggest hurdle, Chef Giugliano simply said: "The main challenge is always to maintain the same quality you’d find in Italy."

He's grateful to be in Miami, where importing key Italian ingredients is feasible. "In Miami, I'm lucky to import essential items like Gragnano pasta, mozzarella, and tomatoes," he shared. Without these, honoring tradition would be "impossible." This dedication means he doesn’t cut corners. "For me, authenticity means no compromises: I don’t take shortcuts; I cook as I learned in Naples."

Adapting and Educating

As a chef working abroad, Marco has noticed how Italian food is often adapted—or, in his eyes, misunderstood. He’s seen combinations that would never exist in Italy, like cream in carbonara or overcooked pasta, which he describes as "recipes that stray far from the Italian essence."

"I don't judge, because every culture adapts dishes to its own tastes," he shared, acknowledging the diverse culinary landscapes he's encountered. But he stressed that his goal is different. "My aim is to show the true Italian pasta, with simplicity and respect for the ingredients."

For Chef Giugliano, it’s not just about serving food; it's about education. When he wants to convey what Italian pasta truly is, his method is straightforward: he cooks it. "I explain that Italian pasta is not just a dish; it is culture," he said. He considers every detail—the al dente cooking, the perfect sauce pairing, and the choice of raw materials—as part of a larger story. "I always tell customers that it is not a question of quantity, but of balance and harmony."

A Dedication to Sourcing

The quest for quality is a daily practice for Chef Giugliano. He's built his entire restaurant concept on a foundation of premium ingredients. "My luck is being able to import many products from Italy," he explained. Pasta, mozzarella, tomatoes, and olive oil are the non-negotiable staples. "They are the foundation of our cuisine, and without them, I would not have opened my restaurant." While he sources fresh produce from local suppliers, he believes the "symbolic ingredients must be Italian."

This dedication to sourcing is a testament to his uncompromising philosophy. He isn't interested in reinventing the wheel or creating a "new cuisine." Instead, his focus is on showcasing the true culinary traditions of Italy and Naples. While he's willing to make minor adjustments for dietary restrictionwithout compromising the dish’s identity.

The Final Ingredient: Passion

Chef Marco Giugliano's craft celebrates a vibrant culinary legacy, one perfectly crafted, al dente dish at a time. He's not just serving pasta; he's offering a piece of his homeland, with each dish narrating its own tale. He sums up his philosophy and passion by saying, “The idea isn’t to invent a new cuisine, but to let true Italian and Neapolitan cuisine be known as it is, with a touch of reinterpretation.” His steadfast dedication ensures the essence of Italian pasta is shared and cherished, no matter where you are.

Photo courtesy of Chef Marco Giugliano