Most varieties of seafood can be prepared in a number of different ways. Beaches invites you to try them all - fresh from the ocean. The options are nearly limitless, from island-style crab cakes with tomato ragout to coconut shrimp or perfectly prepared lobster tails. One of the most important things to remember about seafood is that it is very delicate, which is why every dish is made right when you order, whether it is grilled and served with butter and garlic, or in a rich sauce.
Master Neapolitan Pizza Chef
Specialty Dish: The Mezzaluna - half ricotta calzone, half margherita pizza
Marcello Guarini was born in Mesagne, Brindisi, Italy, on October 24, 1970. At the age of 15 Guarini became interested in cooking as a necessity to feed himself after moving out of his family home. Upon completing his secondary education at the Liceo Classico School, Guarini moved on to study Biology at a college in Padova.
Leaving after only two years however, Guarini decided to pursue the art of pizza making and enrolled in courses at the Confartigianato, the Italian Artisans Federation. He considers his hands to be his greatest cooking tool in achieving the right density and shape for his delicious creations.