Chef Moreno Cedroni
His work is defined by experimentation that stays connected to the product, from his Italian “susci” approach to projects such as Anikò (fish charcuterie), Officina (preserves, sauces and jams), and “The Tunnel” research lab. At Madonnina, that mindset shows in menus that change through testing and technique, while keeping fish and seafood as the constant.
“I keep working on fish because it never stops teaching you, and the best ideas only survive if they taste right.”
Madonnina del Pescatore
MdHMembre d'Honneur
Senigallia (An), Italy
Madonnina del Pescatore in Marzocca has been chef Moreno Cedroni’s address since 1984, and it still feels driven by curiosity. It’s a two Michelin Star restaurant on the seafront, where fish and seafood stay at the centre, while ideas are tested, refined, and put back on the menu with real discipline. The room is modern and measured, and service is led by Mariella Organi, who has been part of the project from the start. Two tasting menus set the tone, with dishes that keep evolving.
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