Writers and editors / Marco Bellini
This page lists every published Howcompass guide written under this byline. It shows the role stated in the byline and the work itself; it does not add a biography, portrait or qualification that the byline cannot support.
Guides by Marco Bellini
Food and EntertainingRoast Crisp Sheet-Pan Root Vegetables With Fresh Rosemary
The difference between pale, limp roots and deep amber edges comes down to three numbers: 220°C, 2cm pieces, and 2cm of bare metal between them.
Food and EntertainingEmulsify a Classic French Vinaigrette That Never Separates
A classic French vinaigrette stays glossy through a meal when Dijon mustard is dispersed in the vinegar before the oil arrives, but it will break if the oil goes in faster than the whisk can disperse it.
Food and EntertainingAssemble a Balanced European Cheese and Charcuterie Board
Three cheeses sounds simple until you weigh the shopping list: allow 90–120 g of cheese and 60–80 g of charcuterie per guest, so eight people need roughly 800 g of cheese split across the hard, bloomy, and blue selections.
Food and EntertainingBrew Balanced Pour-Over Coffee With a Digital Kitchen Scale
A 22 g dose at 1:16 needs 352 g of water at 93°C, and every pour after the bloom has to be weighed rather than eyeballed.
Food and EntertainingMake Silky Homemade Fresh Egg Pasta Dough by Hand
With 220 g of 00 flour and roughly 118 g of egg, you are making a dough rich enough to feel silk-soft but firm enough to roll to 2 mm without tearing.
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