Contemporary or traditional, but always perfectionists.
Champions of culinary “Made in Italy”, stubbornly enamored of their profession.
We asked chefs to tell us about how they cook.
Eye-witness accounts of their own recipes and a flute of Berlucchi’s latest arrival, its ’61 Nature 2010
The narrative was the inspiration for ONE CHEF, ONE WINE, portrait-on-the-move of two fascinating personalities.
Come with us on this journey of discovery.
The next stop on our tour of signature cuisine is to meet Moreno Cedroni.
Cedroni was born in Senigallia, in 1964. He learned the culinary arts from two unrivaled teachers – his mother and his grandmother, who taught him all there is to know about the exciting fragrances and flavors of local cuisine.
Aged just twenty, he opened his La Madonnina del Pescatore restaurant on the seafront at Senigallia. When he isn’t busy cooking, he travels to distant lands to learn how to use ingredients that are virtually unknown in Italy. Back home, he tries them out and adds a hint of exotic depth to traditional recipes, but never strays from their ingredients and prep methods.
This new approach to seafood has garnered Moreno some top awards, including Two Stars from Michelin and the Italian chair of Jeunes Restaurateurs d’Europe association.
In 2000, Cedroni opened his Clandestino Susci Bar, in Portonovo, set in the Conero bay, and three years later he opened Anikò, the world’s first fish delicatessen, in Senigallia.
During his visit to Palazzo Lana Berlucchi, the venerable mansion next to the cellar, Cedroni paired his shrimp hot dog and seafood lasagnetta with Berlucchi’s latest arrival, the ’61 Nature 2010. What better partner than a perfectly balanced Franciacorta, with a “genteel” sparkle endowed by five years ageing on the lees, for dishes garnished with delicately exotic hints that take diners on a virtual trip East.