Senigallia gourmet capital of the Marches is worth the trip if you love to eat well and drink better. With 5 stars recognized by Michelin Guide, the bible of the world's catering, is in fact fully considered a gastronomic destination indispensable from the gourmand.
To be precise, the Michelin stars that shine on the town overlooking the velvet beach are those of Moreno Cedroni (2 stars) and Mauro Uliassi (3 stars), brilliant talents of the stoves and of that certain entrepreneurial spirit typically Marche, that during the blogtour #Ilovesenigallia, see here, we had the privilege of knowing and seeing work in the kitchen.
Index of Article
Senigallia gourmet capital of Marche
Their restaurants, Fisherman's Madonnina and Ulysses, they are certainly the most blasphemed in the city, but not the only ones where to experience a rewarding culinary experience.
Ulysses
There are those who come to Senigallia exclusively to experience the sublime experience of a dinner in the elegant restaurant on the sea with the candid balcony reminiscent of a villa of the Hamptons. One of the temples of Italian cuisine, where it is necessary to book with weeks of advance to win a table, despite the price of a menu is not at the reach of all the pockets.
All thanks to the irresistible attraction of Mauro’s kitchen Ulysses, chef among the most talented and acclaimed of Italy, whose affability is directly proportional to fame, as we could check during our blitz in his kitchen.
Despite being very busy coordinating the brigade of about twenty people, welcomes us as friends, friendly and helpful, jokes, patient pose for the photos and then takes a break for an informal chat on the terrace, to tell us about himself and his lucky adventure of life to the stoves.
What he has to like a lot, since he takes it to the far, since, still boy, he handed a hand in the bar of his parents, to the years of the boat, to the meeting with the chef "cordon bleu" Lucio Capannari, who enhances his talent. The rest is history, from internships abroad at the opening of the restaurant in 1990, until the consecration of the 3 stars Michelin.
Time flies. Uliassi must return to the kitchen, where the preparations for the dinner stop, but not before having proudly indicated the network of balances owned at the tip of the pier of Levante, guarantee of always fresh ingredients. Because the first secret of a large starry restaurant is in the excellent quality of raw materials.
Pagaja
At the sea you go also (or above all, depends on personal preferences) to make good fish peel. If this is your intent, go to the Pagaja safe. The fact that it is a stone's throw from the port, overlooking the Levant's dock, it is already in itself a guarantee, at least of goodness and freshness of raw materials.
Add the passion and professionalism of chef Daniela (always looking for new flavors and inspirations) and his staff and the game is done.
Be advised on the basis of the fish of the day, or follow our suggestion and order the fried of paranza, fragrant and light as it must be, the sea salad of rare freshness and the gnocchi to the nettle (of own production) with shrimp and clams, which are the pride of the house.
All watered by a good Verdicchio, to choose from the best local labels.
Anikò Salumeria Ittica
What is a Ittica Salumeria? Good question! There is only one way to find out: go from Anikò "the other" local of Moreno Cedroni in Senigallia, the easy alternative and within reach of all the pockets of the Madonnina del Pescatore, perfect for a fast lunch or aperi-cena not too challenging, but with the guaranteed effect.
No bar, no sausage, no restaurant, but "of all a little", as rightly emphasizes the sign in local dialect.
Strategically positioned along the road that goes down to the sea, with the tables on a small square at the entrance of the pedestrian area of the old town, it will strike you first for its minimalist line with clear wooden strips and then will appeal to you with a menu as you have never seen, in which Cedroni expresses all its street-food version.
Then go with the sliced fish, tuna, cernia, eel, fisherman or smoked curly, or tuna bresaola or swordfish, and then imaginative sandwiches, such as the one with white tuna tataki, a real delight, appetizing salads of raw tuna or swordfish...If instead, like me, do not give up the first, try lasagna with custard and gingerfish, simply
Osteria Palazzo Barberini
If you love eating bio and have a preference for kitchen based on products at km 0 or almost, this place among the ancient palaces of the old town is your case.
Most of the ingredients used in the kitchen, in fact, from meat to seasonal vegetables, are of producers and farms in the area. The place is renowned for hamburgers (as well as these, of course, wanting also the vegan version).
We instead opted for a light meal but not for this less tasty, with meatballs of organic rice with vegetables and spices, fusilloni integrali with fresh peas and lemon cream and sweet dry pastries of the house.
Bio are also soft drinks and herbal teas, while if you prefer wine, you have an entire wall of bottles to choose your label. By the way, good to know, the place is intimate and collected enough to be the perfect solution for a two-day dinner.
The Anglican on the Sea
Directly on the beach, on the seafront next to Round Sea, it is the right stop for a fast meal of fish in a casual atmosphere of marine taste, perhaps based on a mixture of mussels (to lick your fingers!), tagliatelle with seafood and, to close in sweetness, a dessert of the house.
