Moreno Cedroni is the 2 Michelin stars chef that has brought an avant-gardist spirit to the Italian cuisine. Born in Ancona (Le Marche region, on the Adriatic coast) in 1964, he opened at the age of 20 the restaurant La Madonnina del Pescatore in Senigallia, which has just scored 18/20 in the prestigious Espresso Guide 2011, and has been awarded by The Wall Street Journal Top Ten Fish Seafood Restaurant in Europe 2011. Since then, he has written several books such as Sushi & Susci, in which he introduces the concept of susci, an innovative way of reinterpreting raw fish, that started as an imitation of the traditional idea of the Japanese sushi to become later a real and independent study. The reign of his susci will become in 2000 the Clandestino Susci Bar, right in the heart of the most dramatic scenery of the Adriatic Coast, Portonovo.
In 2003 he started producing gourmet preserved food in his workshop Officina which is now sold and distributed worldwide; in the same year he opened the very first Italian fish delicatessen called Anikò in the city of Senigallia. In 2010 he has joined Moschino to create a new urban version of his susci bar, called Clandestino Milano. He has received many awards among which the Sole of Veronelli, the Three Forks of Gambero Rosso and the Kungsfenan Seafood Award. He is considered one of the most innovative Italian chefs, a true enfant terrible of the international cuisine that has roots in the Italian culinary tradition and a playful visionary spirit.
“For Expo I add value, add extra virgin olive oil because identifies my territory – this is an olive oil rays – and identifies all of Italy, because for my job as a chef is an indispensable ingredient, not know how to cook without olive oil…(read more, go to the expo site)
After an introduction to the world of sushi, with its philosophy, its rituals, its techniques, here is an extraordinary gallery of creations unpublished. From “collections” that are already a classic in local Cedroni switching to new maki, which draw inspiration from the world, until you get to the main course: regional recipes revisited in susci, on a journey from Sicily to the Valle d’ Aosta that never ceases to amaze.