The majority of her work, however, revolved around multimedia compositions in the fine arts department at St. Thomas College in upstate New York. It wouldn’t be for another five years until Marcelli reconnected with the culinary surroundings of her childhood.

It all began at BLT Prime in New York City. Marcelli, looking to see if her epicurean heritage best suited her for life in the kitchen, worked in the pastry department of renowned Chef Laurent Tourondel’s modern American steakhouse. It was there that she reconnected with Chef de Cuisine Marc Forgione whose father, American Place Chef Larry Forgione, had worked with Robert Marcelli in the 1970s. Marcelli knew instantly that she had found a line of work she was most passionate about and it wasn’t long before she was promoted to Pastry Sous Chef.

After a year and a half gaining vital pastry technique and leadership skills at BLT Prime, Marcelli moved to Anversa degli Abruzzi in the southern region of Italy to be closer to her extended family. Marcelli lived on her uncle’s organic farm which specializes not just in seasonal produce but artisanal sheep’s milk cheese. This, Marcelli notes, is where her ancestral reconnection was at its strongest. For almost a year she was living and working on her family’s land – growing the ingredients, making pungent cheese and cooking on the farm’s restaurant, La Porta dei Parchi. It was at this time that Marcelli began experimenting with her own pastry recipes as she incorporated the handmade cheese into several creative dishes.

With a firm grasp on her professional objectives, Marcelli returned to the United States and earned her degree in Pastry Arts at The Culinary Institute of America in early 2008. Just before graduation she was hired to work alongside Pastry Chef Melissa Walnock at Danny Meyer’s Tabla where Marcelli expanded her dessert repertoire into the realm of Indian cuisine.

Her reconnection with Marc Forgione arose once again when she received a call from him asking to work in the kitchen at his first restaurant, Forge. After working alongside Jennifer McCoy, Marcelli was soon offered her first Pastry Chef position. Today at Marc Forgione, Marcelli approaches each dessert with delectable ease imbuing classic, comforting flavors to complement Forgione’s New American cuisine.

In 2010, Christina got married in upstate NY, near the Culinary Institute of America, where, coincidentally, she met her now husband! They moved back to New Jersey, where she began working at Sugar and Plumm, a NYC based company specializing in macarons and handmade chocolates. Christina quickly moved through the ranks from Pastry Sous Chef to Director of Pastry Operations within three years. It was there that she perfected the art of restaurant openings, menu development, branding and sales. Armed with that knowledge and experience, Christina is eager and ready to join the family business and build Marcelli Formaggi!

 

Welcome to Marcelli Formaggi. This site is for wholesale only.

                    If you would like to make a retail purchase please visit Abruzzo Pantry