Mauro Uliassi

At the Senigallia restaurant named after his family and run with his sister Catia, Chef Mauro Uliassi looks like a captain on the point of setting sail with his crew.
Situated right by the sea, between the lighthouse and the canal port, a white and blue house with a wooden veranda bordering the beach, a striking location the solar simplicity of which is faithfully reproduced by lines and furnishings.

Cuisine based on good ingredients and above all fresh fish.

“The sea fascinates me, I feel its diffuse smell, the biting air when the wind blows, the scents of algae and shells from the shoreline. Fish is more digestible, and the cook can also propose more than ten courses without fear of fatiguing the gourmet. It’s more fun because neutral meat, even raw, allows unusual combinations. Finally, fish is innovative because the relative lack of recent history stimulates the cook to express himself or herself better, to experiment with unusual techniques and offers”.

Mauro Uliassi has a particular relationship with the sea; he loves it because he was born there and feels part of it, so he respects it and lives the seasons. Thus, his cuisine and the maritime traditions of his land follow the seasons.

“Since I was a kid, my relationship with the sea was total, I swam in the waves, explored the seabed, spent long hours on a trawl fishing boat; now I am proud of seeing my children on a sailing boat.
I learned to respect the sea; you just need a palm under your feet and a carefree moment can turn into tragedy. But the sea is life; here we cannot ignore the sea, we live in close contact, we fish. Once not long ago, fish was eaten up to a kilometer away from the coast; after the coming of the railway, eating habits changed. It could not be preserved and was replaced by meat, especially poultry. Now refrigeration allows it to be used everywhere, but in our area country cooking customs have remained and fish is cooked in soups, potacchio and porchetta”.

www.uliassi.it