The "Madonnina del Pescatore" on the Senigallia coast of the Adriatic
sea near Ancona, is one of the most appreciated restaurants of the italian
gourmet scene.
The young chef, Moreno Cedroni, is a long-standing member of
the Association of European Young Chefs. His skillness and passion for cuisine
has lead to the creation of one of the most interesting gastronomic
laboratories in Italy.
Without any specific background nor experience, he
has become a "chef" and recognized as such after several years of his
attendance to several specialisation courses.
In 1998, he met Ferran Adrią,
the famous spanish chef, who taught Cedroni a different art of cooking.
His
original creations begin with the re-elaboration and combination of traditional
recipies with new and undiscovered flavours.
His “OFFICINA” (“workshop”)
has been filled with the best equipment available for the preparation of his
original recipies.
Moreno Cedroni has also experienced a new approach to
the distribution of gastronomic preparation: his dishes and sauces are packed
in glass jars or cans and then gently heated to assure safe conservation
without any deterioration of the organoleptic characteristics.
For this
treatment, Moreno Cedroni has choosen the Levati Food Tech technology, who
supplied two autoclaves: the first one, an Easy 8/8 S WR in 2002: the second in
2004 is the model Prima 12 20 S WR.