{"id":7701,"date":"2018-02-17T16:03:13","date_gmt":"2018-02-17T16:03:13","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=7701"},"modified":"2018-03-28T18:54:24","modified_gmt":"2018-03-28T18:54:24","slug":"chefemaitrelab-marco-cahssai-atman-villa-rospigliosi-lamporecchio-pt","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-marco-cahssai-atman-villa-rospigliosi-lamporecchio-pt\/","title":{"rendered":"Marco Cahssai &#8211; Atman a Villa Rospigliosi, Lamporecchio (PT)"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7675\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/03\/riapre-atman-giovane-firmato-marco-cahssai\/image-3080\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-22.jpeg?fit=1476%2C1107&amp;ssl=1\" data-orig-size=\"1476,1107\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-22.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-22.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7675 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-22-300x225.jpeg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-22.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-22.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-22.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-22.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-22.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Lo chef <strong>Marco Cahssai<\/strong> nasce a Roma il 21 luglio 1982, ma alla tenera et\u00e0 di tre anni si trasferisce in una zona costiera non lontana dalla Capitale, dove inizia cos\u00ec gi\u00e0 da piccolo quell&#8217;approccio alla terra, al mare, agli elementi, che avrebbe caratterizzato la sua visione della vita e della cucina fino ad oggi.<br \/>\nCresciuto in un famiglia dove il valore del contatto e del rispetto della natura gli \u00e8 stato impresso fin da subito, era solito seguire il padre, grande amante della fotografia, per giornate intere nei boschi alla ricerca di funghi e scatti rubati, o sulle coste tra gli scogli alla ricerca di granchi e schizzi.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7676\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/03\/riapre-atman-giovane-firmato-marco-cahssai\/image-3081\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-23.jpeg?fit=895%2C704&amp;ssl=1\" data-orig-size=\"895,704\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-23.jpeg?fit=300%2C236&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-23.jpeg?fit=640%2C503&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7676 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-23-300x236.jpeg?resize=300%2C236\" alt=\"\" width=\"300\" height=\"236\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-23.jpeg?resize=300%2C236&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-23.jpeg?resize=768%2C604&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-23.jpeg?w=895&amp;ssl=1 895w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nL&#8217;amore per la cucina nasce fin da subito, trasmessogli dalla nonna, non solo una delle figure pi\u00f9 importanti della sua vita, ma colei che ancora lo chef riconosce come una delle pi\u00f9 grandi cuoche che abbia mai incontrato, e dalla madre, solita portarlo con lei nel forno di famiglia.<br \/>\nMarco Cahssai non frequenter\u00e0 mai l&#8217;Istituto alberghiero, ma inizier\u00e0 un percorso che lui stesso ritiene ancora pi\u00f9 profondo e importante per ci\u00f2 che sarebbe arrivato a fare.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7664\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/03\/riapre-atman-giovane-firmato-marco-cahssai\/image-3072\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-e1517693757795.jpeg?fit=972%2C1296&amp;ssl=1\" data-orig-size=\"972,1296\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;1.7&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;SM-G935F&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1466029491&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;2.1&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.04&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;8&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-e1517693757795.jpeg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-e1517693757795.jpeg?fit=640%2C853&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7664 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-e1517693757795-225x300.jpeg?resize=225%2C300\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-e1517693757795.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-e1517693757795.jpeg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-e1517693757795.jpeg?w=972&amp;ssl=1 972w\" sizes=\"(max-width: 225px) 100vw, 225px\" data-recalc-dims=\"1\" \/>Frequenta il liceo scientifico e in seguito la Facolt\u00e0 di Lettere e filosofia, ma al contempo si dimena e scalpita nelle cucine dei ristoranti della capitale che lo accolgono. Nel 2004, motivato e conscio che oltre alla fotografia, alla letteratura, forse il suo pi\u00f9 grande amore \u00e8 la cucina, frequenta l&#8217;Accademia del Gambero Rosso. Qui conosce Igles Corelli, un maestro che lo far\u00e0 vibrare cos\u00ec tanto da portare Marco ad aspettarlo fino a tarda notte fuori dall&#8217;Accademia per comunicargli la voglia di imparare la sua cucina.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7686\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/03\/riapre-atman-giovane-firmato-marco-cahssai\/image-3091\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-33.jpeg?fit=895%2C597&amp;ssl=1\" data-orig-size=\"895,597\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-33.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-33.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7686 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-33-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-33.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-33.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-33.jpeg?w=895&amp;ssl=1 895w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nIl 19 dicembre 2005 Marco Cahssai si presenta in una mattina nebbiosa del Delta del Po dinanzi le soglie della Locanda della Tamerice al cospetto dello chef che diventer\u00e0 il suo maestro per 13 anni. Qui passa tre anni a fianco di Igles Corelli, diventando dopo solo un anno il suo &#8220;braccio destro e sinistro&#8221;, come Igles avrebbe ripetuto pi\u00f9 volte. Nel Delta del Po Marco imparer\u00e0 dal profondo quella cucina fatta di bruma, di germani reali, di anguille, di territorio, che porter\u00e0 come suo bagaglio negli anni a venire.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7684\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/03\/riapre-atman-giovane-firmato-marco-cahssai\/image-3089\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-31.jpeg?fit=897%2C1195&amp;ssl=1\" data-orig-size=\"897,1195\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-31.jpeg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-31.jpeg?fit=640%2C852&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7684 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-31-225x300.jpeg?resize=225%2C300\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-31.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-31.jpeg?resize=768%2C1023&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-31.jpeg?resize=769%2C1024&amp;ssl=1 769w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-31.jpeg?w=897&amp;ssl=1 897w\" sizes=\"(max-width: 225px) 100vw, 225px\" data-recalc-dims=\"1\" \/><br \/>\nInsieme poi si sposteranno a Pescia, dove apriranno il Ristorante Atman, un progetto unico nel suo genere, che lo vedr\u00e0 portare avanti il lavoro in una brigata formata soltanto da lui e dal maestro, e che vedr\u00e0 il Ristorante Atman conseguire una stella Michelin in soli 10 mesi dall&#8217;apertura.<br \/>\nEsperienza eccezionale questa, che verr\u00e0 prolungata per 5 anni, portando il ristorante ad ottenere prestigiosi riconoscimenti, quali, oltre la Stella Michelin, le 2 Forchette del Gambero Rosso, i 2 Cappelli della Guida dell&#8217;Espresso e le 3 Medaglie del Touring Club, portando l&#8217;Atman di diritto tra i primi 50 ristoranti del territorio nazionale.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7680\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/03\/riapre-atman-giovane-firmato-marco-cahssai\/image-3085\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-27.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-27.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-27.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7680 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-27-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-27.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-27.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-27.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-27.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-27.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nNel 2015 decide di continuare quell&#8217;avventura, che vedr\u00e0 il Ristorante Atman spostarsi nella spendida cornice di Villa Rospigliosi a Lamporecchio, una delle pi\u00f9 belle ville italiane di scuola Gianlorenzo Bernini. Qui conquister\u00e0, al fianco di Corelli, un&#8217;altra stella Michelin a soli sette mesi dall&#8217;apertura questa volta, nonch\u00e8 dopo soli due anni le 3 Forchette del Gambero Rosso e ancora una volta le 3 Medaglie del Touring Club.<br \/>\n<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7674\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/03\/riapre-atman-giovane-firmato-marco-cahssai\/image-3079\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-21.jpeg?fit=1685%2C1123&amp;ssl=1\" data-orig-size=\"1685,1123\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;8&quot;,&quot;credit&quot;:&quot;Daniel Gustaco Pacheco&quot;,&quot;camera&quot;:&quot;Canon EOS-1Ds Mark III&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1463128339&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;16&quot;,&quot;iso&quot;:&quot;50&quot;,&quot;shutter_speed&quot;:&quot;0.02&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-21.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-21.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7674 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-21-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-21.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-21.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-21.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-21.jpeg?w=1685&amp;ssl=1 1685w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-21.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nDall&#8217;inizio del 2018, dopo la dipartenza per altri progetti di Igles Corelli, Marco Cahssai diventa l&#8217;executive chef del Ristorante Atman in Villa Rospigliosi, decidendo di imprimere nella sua cucina non solo quell&#8217;attenzione al sapore e al rispetto della materia prima che ha imparato negli anni, ma soprattutto donando ad essa quel battito, quell&#8217;emozione e quel legame con la terra che ricerca fin dagli albori.<\/p>\n<h3 style=\"text-align: center;\"><a href=\"http:\/\/www.atmanavillarospigliosi.it\/\"><span style=\"color: #0000ff;\"><strong>Atman a Villa Rospigliosi<\/strong><\/span><\/a><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9938\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/28\/marco-cahssai-raviolo-aperto-macaron-allo-zafferano-gamberi-rossi\/image-3937\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-285.jpeg?fit=1234%2C810&amp;ssl=1\" data-orig-size=\"1234,810\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-285.jpeg?fit=300%2C197&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-285.jpeg?fit=640%2C420&amp;ssl=1\" class=\"aligncenter wp-image-9938\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-285-300x197.jpeg?resize=200%2C131\" alt=\"\" width=\"200\" height=\"131\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-285.jpeg?resize=300%2C197&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-285.jpeg?resize=768%2C504&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-285.jpeg?resize=1024%2C672&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-285.jpeg?w=1234&amp;ssl=1 1234w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\">Via Borghetto 1<br \/>\n51035 Lamporecchio<br \/>\nIndicazioni stradali<\/p>\n<p style=\"text-align: center;\">0573 803432<\/p>\n<p style=\"text-align: center;\"><a href=\"mailto:info@ristoranteatman.it\"><span style=\"color: #0000ff;\">info@ristoranteatman.it<\/span><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/RistoranteAtman\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-300x300.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<div class=\"display-posts-listing\"><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/28\/marco-cahssai-raviolo-aperto-macaron-allo-zafferano-gamberi-rossi\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-286.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-286.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-286.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-286.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9939\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/28\/marco-cahssai-raviolo-aperto-macaron-allo-zafferano-gamberi-rossi\/image-3938\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-286.jpeg?fit=1600%2C1002&amp;ssl=1\" data-orig-size=\"1600,1002\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-286.jpeg?fit=300%2C188&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-286.jpeg?fit=640%2C401&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/28\/marco-cahssai-raviolo-aperto-macaron-allo-zafferano-gamberi-rossi\/\">Marco Cahssai: Raviolo aperto e macaron allo zafferano e gamberi rossi<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta creata da Marco Cahssai, chef del ristorante stellato \"Atman a Villa Rospigliosi\" di Lamporecchio, con Aurum Julii, zafferano purissimo&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><\/div>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Lo chef Marco Cahssai nasce a Roma il 21 luglio 1982, ma alla tenera et\u00e0 di tre anni si trasferisce in una zona costiera non lontana dalla Capitale, dove inizia [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":8784,"parent":6441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Marco Cahssai - Atman a Villa Rospigliosi, Lamporecchio (PT) - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-marco-cahssai-atman-villa-rospigliosi-lamporecchio-pt\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marco Cahssai - Atman a Villa Rospigliosi, Lamporecchio (PT) - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" 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