Cedroni and Uliassi: Senigallia’s starred chefs The Velvet Beach is at the height of its culinary glory

Senigallia is the city of good taste”: not many other European places can boast such a reputation in fish and seafood cuisine. We are talking about two starred chefs; we are talking about  Moreno Cedroni e Mauro Uliassi

Senigallia is the centre of gastronomic creativity thanks to the artistic talent of two famous chefs that are very well-known both a national and international level: Moreno Cedroni and Mauro Uliassi. These two inventive personalities have dedicated their life to the culinary art with passion, reinterpreting and creating dishes with good taste, sophistication and originality, always with an inspired, unprecedented, never conventional touch. 

They both act as ambassadors of good taste and quality, with a very close relation with their home town and roots: Cedroni: “This land and this sea are my DNA. Had I been born in London or Sydney, I would have probably worked on a model of cosmopolitan, standardized cuisine. But I was born here and these places inevitably affect my way of cooking. I always take them with me, as a sort of identity card of the soul”

Uliassi: “This land is my land, it’s the memory of the past that characterizes my present time and my work. Every new experience enriches the original heritage with new information, sensations and desires. And my personal universe of flavours gets bigger”. 

Mauro Uliassi and Moreno Cedroni represent two ways of interpreting food with two starred perceptions of taste. For Uliassi Street food is “(…) A sort of Renaissance for low cost cuisine, with inexpensive, traditional, immediate, yet gourmet food.(…). As a faithful guardian of culinary traditions, he is fully convinced that innovative cuisine must keep the genuine integrity of ingredients, respecting the food culture of the place.

Italian style “susci” and fish cold cuts for Cedroni:  “I was tired of eating Japanese sushi because it was always the same; I was tired of eating raw fish in Italy because it was soaked in vinegar or lemon, always with the same taste (and the same happens with soy sauce), so I started my own investigation journey on raw fish, trying to invent the best combination of ingredients.”

With Mauro Uliassi and Moreno Cedroni, Senigallia has become a place of excellence, with a strong presence at the top of national and international quality rankings.

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