With an impressive résumé that includes Alain Passard’s L’Arpège and a long stint at Enrico Crippa’s Piazza Duomo, Domenico Marotta moved back to his hometown of Squille di Castel Campagnano in Campania, where his family owns a large catering business. Both of his mentors have a knack with vegetables, which explains Marotta’s tendency to focus his dishes on vegetables as stand-alone ingredients. Sometimes Marotta uses their essence as paint in dishes such as sheep tartare, plum and rose or egg and beetroot, but also pigeon with Annurca apple and hibiscus.