MORENO CEDRONI
born in Ancona 9/07/1964, opened
“La Madonnina del Pescatore” in Senigallia in 1984. In 1996 he
received his first Michelin star, in 1999 a Veronelli sun, in 2000
Gambero Rosso awarded him three forks. Since then, he has been
acclaimed by the national press in many reviews for his innovative
cuisine. In 2000 he opened the “Clandestino” Sushi Bar in Portonovo
Bay, Ancona. In 2003 in the centre of Senigallia he opened “Anikò”,
specializing in fish preservation. In 2006 he presented his second
book: “Multipli di venti”(Multiples of twenty), where he discloses
his twenty years of professional activity. One of his most famous
dishes is ”la costoletta di rombo”(turbot cutlet), which even
became the subject of a university degree thesis.
MAURO ULIASSI
48 years old, from Senigallia,
and in the family trade: on his mother’s side, the family has been
in the restaurant and bar business for four generations. He has
participated in specialization courses with great European chefs.
In 1990 he opened “Uliassi” with his sister Catia, on Senigallia
harbour and started his career as chef. Faithful to gastronomic
tradition, being convinced that innovative cuisine must know how to
keep the original characteristics of raw materials in tact and
respect local food customs. Uliassi won important awards in Italy
and abroad, amongst these in 1993 the Italian Cuisine Academy prize
“Cucina eccellente” (Excellent Cuisine) and in 2000 the prize Chef
of the year.
These two great chefs have been nominated by the town council,
Ambassadors of the “Rotonda a Mare”, Senigallia’s pier, and here is
an extract from an interview to be published in the tourist guide
“Terra del Duca” (The Duke’s Territory), which discusses the local
territory’s influence on its cuisine.
ABOUT THE LAND...
Cedroni
: this land and this sea are in my DNA. If I were
born in London or in Sydney I would probably have worked on a more
reputed cosmopolitan cuisine. But I was born here and of course,
these places influence even my cooking. I always carry them with
me, like a sort of identity card of the spirit.
Uliassi
this land is my land, it is the memory of
the past that continues to come forth in my present and in my work.
Each new experience enriches that wealth of original information,
sensations and desires. And so my universe of tastes
increases.
