Moreno Cedroni

28 May 2013

The chef Moreno Cedroni, with two Michelin stars under his belt, was born in Ancona in 1964 and at the age of just twenty opened the restaurant La Madonnina del Pescatore in Senigallia, named by the Wall Street Journal as one of the ten best fish restaurants in Europe in 2011. He has written several books, including Sushi & Susci, in which he formulates the concept of susci: an innovative and Italian interpretation of raw fish that started out as an imitation of the traditional idea of Japanese sushi and turned into a dish in its own right. In 2000 the realm of his susci became Il Clandestino Susci Bar, in the heart of the most spectacular landscape on the Adriatic coast, at Portonovo. In 2003 he began to produce his renowned gourmet conserves in his Officina workshop and the same year opened the first seafood delicatessen in ?the world?, Anikò, in Senigallia.

The song you never get tired of listening to.

Gloria Gaynor’s I Will Survive.

The movie you can watch over and over again.

John Milius’s Big Wednesday.

The book you fell head over heels in love with.

As a child I had a dream of Umberto Veronesi.

The object you’re most attached to.

My bandanna.

Your favorite place.

Il Clandestino in Portonovo.

A cult film you cannot stand.

Stanley Kubrick’s 2001: A Space Odyssey.

A literary classic you can’t bear.

Alexandre Dumas’s The Count of Monte Cristo.

The most beautiful automobile ever made.

All the Maserati models.

A journey round the world in three stages.

Tokyo, Rome, Rio.

A contemporary artist whose future in the history of art is assured.

Toshiyuki Kita.

An architect to whom you would entrust the construction of a fantastic place.

Renzo Piano.

A fashion designer for an epoch-making show.

Giorgio Armani.

An artist you consider overrated.


A fashion designer you consider overrated.

Renato Balestra.

An architect and/or designer you consider overrated.

Santiago Calatrava.

An elegant person.

Diego Della Valle.

An inelegant person.

Roberto Formigoni.

Who would you advise to change profession?

Many politicians.

A bad habit you have?

Being touchy.

What would you like to overindulge in?

The sun.

What can’t you do without?

The seaside.

What would you like to be a champion of?


The hotel and restaurant at the top of your personal league table.

La Mamounia in Marrakesh, Quique Dacosta in Dénia.

The greatest invention of all time.

The airplane.

The historical figure you are most grateful to.

Cristopher Columbus.

Moreno Cedroni, Clandestino

Il Clandestino susci bar, Portonovo.

Moreno Cedroni

Turbot chop.

Moreno Cedroni, Il gioco del tonno

Game of tuna.

Moreno Cedroni

Tuna cutlet.

Moreno Cedroni

Octopus tongue.

Moreno Cedroni

Blue cuttlefish.

Moreno Cedroni

Amberjack and violet.

Moreno Cedroni, ventresca di tonno in porchetta all'olio extravergine

Tuna steak in roast sucking pig with extra virgin oil.

Moreno Cedroni. Foto: Mariacristina Di Giuseppe.

Moreno Cedroni. Photo: Mariacristina Di Giuseppe.

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Emanuela Carelli

She is the one who makes Klat work, after founding it with Paolo. She has two children, is a graphic designer, loves culinary experiments and is fairly certain of one thing: that it is creativity that makes the world go round.

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