"The food is prepared in a simpler gourmet style. Its refreshing to find a restaurant that delivers the right authenticity, combined with absolutely great taste, with just the right amount of complexity. "
"People don't continue to go back to Trattoria Fresco because the owner is an overly friendly guy who's happy to see you. But who cares? The food is outstanding and consistently great. I'll take his no nonsense attitude and delicious food over 15 friendly, crappy restaurants any day."
"Trattoria Fresco is, without a doubt, the best Italian restaurant in Marin."
"Trattoria Fresco is a neighborhood gem with great food, a warm and intimate environment, and an authentic Italian feel. Not only is it in the heart of Ross, but with its warm authenticity it also brings heart."
"I've been enjoying this local place for years and wouldn't think of going any other place to eat Italian food in Marin. Keep in mind I'm a foodie type of person and my last name is DiGiovanna so I know Italian food when I taste it and this is the real deal!"
"I call myself the *pasta princess* is because I worked in Italy for 5 years and ate in probably well over 100 trattorias, many of them in and around Florence and the Chianti region. Last night's absolutely authentic dinner at Trattoria Fresco was a wonderful reminder of homemade pasta, perfectly cooked meat and delicious wine."
"Just when you think you can't find that little gem of a restaurant, it exists in Ross Common. This has become our favorite restaurant in Marin and when you're married to someone named Guido, you take Italian food seriously."
Non mi rompete i coglioni!
Marco is from Florence and grew up around great Italian food; His father was proprietor of Trattoria Tipica Toscana in Florence from 1957-2008.
Arriving in the U.S. in 1988, Marco brought his skills to the kitchens of such excellent restaurants as Il Giardino in West L.A., Chianti on Melrose Ave., Tutto Mare in Newport Beach, Piatti in Santa Barbara and then opened Pane e Vino in San Francisco before starting his Trattoria Fresco in 1999.
In every kitchen, his rule has been "fatto a mano" -- made by hand. "Tomatoes, basil, gnocchi or pizza dough: Each one is different with the season and has to be used accordingly."
His first love of cooking? Bechamel sauce, which as a child he was fascinated with making perfectly. Look for it in the layers of his lasagna which is featured as a special on the menu today during the Fall and Winter months.
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