Roberto, Fai Tu - Chef Roberto Ardolino, Tquadro Food and Cocktails, Marigliano (Na)

Chef Roberto Ardolino

 Last April, April 27th to be exact, I shot out a DM to Roberto Ardolino to wish him a happy birthday and ask him what he had been up to lately.  It was in that chat that I learned that Ardolino,  an integral past of Taverna Estia's kitchen brigade for the last 7 years was ready to launch. Ardolino, sous chef for the 2 Michelin Stared restaurant in Brusciano was ready to take that first step out on his own at the young age of 29.  Destination?  His hometown of  Margliano near Naples - to T Quadro.  

 

Un luogo dove regna la sperimentazione. Una cucina di ricerca, cocktail di gusto. Un posto speciale dove sentirsi a casa.

A place where experimentation reigns. A cuisine based on research, tasteful cocktails. A special place to feel at home.

So I drove out last week to visit Chef Ardolino in his new space and try out - for the first time - his new menu.

Roberto, fai tu...

Aperitif..

Stockfish camouflage with provola fondue, olive powder, confit tomato, fried caper and oregano

Saffron tapioca chips ... Fassona beef tartare and lemon mayonnaise.

Ardolino's fried oyster, soy ginger and chive flowers

Tquadro's gin cocktail...

Ardolino's crispy shrimp with black cherry mayonnaise and fried seaweed.

Tquadro has a tasting menu, so of course I went for that, beginning with the appetizers...

Smoked salmon tagliatelle with chamomile, roasted shrimp head oil, almond soup and salmon roe

Next...

Triglia di scoglio... which is Ardolino's red mullet stuffed with the ingredients found in the popular Campania escarole pizza. - escarole, a provola fondue and olive powder.

Then...

Eggplant parmigiana - creamy basil and Parmigiano Reggiano cheese , roasted tomato reduction, Datterino confit and tomato powder.

Ardolino then sent out not 1, not 2, but 3 first course dishes...

beginning with cold button pasta stuffed with basil, red fruit tomato gazpacho and vodka, flamed sea bass and basil oil.

Fagottino pasta stuffed with sea bream and lime, confit tomatoes and basil.

Spaghettone alla nerano with buffalo stracciatella, basil oil and Mazara prawns.

Ardolino and I decided that it was time to move on to the second course...just 1 ( I confessed to the chef that I didn't have much space left!)

Citrus marinated sea bream, razor clams and saffron cream, seaweed powder and roasted sconcigli.

Predessert-

Porn star martini sorbet and chocolate rock...

Then the chef, Roberto, finished my first evening at Tquadro with one some of my favorite flavors combined in...well, ice cream.

peanut magnum ice cream with Negroni insert and salted caramel glazed in dark chocolate and salted peanuts.

It is never easy to launch...to make your own place at the pass for the first time.  Ardolino, who will be joined at the end of the summer by his brother, Giuseppe, has given his hometown ...

   Un luogo dove regna la sperimentazione. Una cucina di ricerca, cocktail di gusto. Un posto speciale dove sentirsi a casa.

A place where experimentation reigns. A cuisine based on research, tasteful cocktails. A special place to feel at home.

Buon lavoro, Roberto!