Moreno Cedroni

Moreno Cedroni was born here, right in front of this sea and not far from the countryside. He remained close to his land dedicating himself to the search for expressions that bring out the flavors and sensations of the sea that have always accompanied him.

As a child he would spend a lot of time in the kitchen admiring his mother’s skill and as soon as possible he would go to the sea for cannolicchi or for trawl fishing. His cuisine is full of character. He loves to overcome the limits because he believes in the goals he has set. His menu is sometimes a little ahead of times and diners, but Moreno is increasingly sensitive to organic and biodynamic food and appreciates the modern-day importance attached to well-being.

To confirm the above, his restaurant La Madonnina del Pescatore is definitely worth trying and seeing for the modernity of the interior, the structure with large windows, as well as the absolutely innovative equipment and catering techniques. The proximity of the sea, the moderate distance from the city center, the light that passes through the windows of his creative restaurant, like an infinite energy that leads to industriousness, facilitate the search for and combination of unusual ingredients.
The restaurant environment is consistent with cuisine: transparent, complex, current, oriented to anticipating new trends.
Moreno is considered a desecrator, a constantly experimenting artist, and this is precisely the secret to so much resourcefulness. However, the Prince of raw fish is one who believes in tradition, so much so that in his fish delicatessen, Anikò, he sells little bottles with anchovy sauce and cans of cuttlefish with peas.

He has precise opinions on fish cooking: “Cooking is easy, but you must know how to use the knife well in the morning, when processing food, and be able to read the thermometer when cooking or composing the dish. Raw fish must be seasoned and prepared to be appreciated by everyone; whether he or she cooks or not, a cook must know how to balance. In addition, fish is served clean, filleted, because times have changed, people are in a hurry, they don’t want to put in too much effort”.

His wife Mariella, who deals with the organizational part and coordinates a complex team, a small company of 25 people with varied tasks, realizes that the new frontier of canned specialties extends the fruits of their work over time and space.
Fish and vegetable sauces, jams cooked for a little time to preserve the color of the fruit, bring their way of understanding little pleasures to the world.

www.morenocedroni.it