Daniele Patti's recipe, the golden egg with truffles of a Sicilian from Pesaro who looks to the world

A refined dish for the end of the year dinner proposed by Daniele Patti chef of Lo Scudiero in Pesaro conceived as a gastronomic journey which, starting from its Sicilian roots, embraces our whole country up to range beyond national borders

Sicily carries it in his heart. When she was 12, his parents moved from Messina to Pesaro. She had to leave friends, relatives, island exuberance, above all the sea. But the Marches were immediately considered a promised land and an elective homeland at the same time. Daniele Patti, a thirty-three-year-old chef and owner of Lo Scudiero in Pesaro, is not the type to regret. He oozes energy and enthusiasm from every pore, with a great desire to look around and above all to look far. After completing the hotel school, he took his first steps in some restaurants on the Romagna Riviera, but he immediately understood that this was not the right path to satisfy his aspirations for broadened horizons.

And in fact he immediately aimed at doing an internship with Gualtiero Marchesi at the Albereta di Erbusco, which changed his life by making him discover the cultural boundaries of gastronomy that were unthinkable for him. And after L'Albereta, his rapprochement march in Pesaro passed through the exciting experience with Mauro Uliassi, consecrated last year by the Michelin Guide with three stars, "someone who bases his strength and originality precisely on the courage to draw and confront with the best known and familiar gastronomic traditions, sometimes even poor and popular, but heritage of our history and enter the Italian collective memory" a chef who "takes and transforms the memories of the seafood cuisine to which we are most attached, adding sensational interpretations of meat and game: it is the double soul of the gastronomy of the Marches”.

In other words, the high-level interpretation of what the young Daniele felt he wanted to express: the sea as a reminder of his never-forgotten Sicily, the Marche region with its enormous gastronomic potential, and above all the audacious desire for experimentation and creativity that is forced to geographical areas but distant spaces.

And with that audacity ten years ago he took over a restaurant in the center of Pesaro that has marked the culinary history of the city, Lo Scudiero, a glorious past, was the first star in the Marche region, in a venue that makes your wrists tremble, the sixteenth-century Palazzo Baldassini, listed as a monumental asset, embellished with an Italian garden, evolution of the hortus conclusus of medieval origin, the green space inside monasteries and convents in which the monks and nuns used to cultivate plants and trees for medieval and medicinal that symbolically represented Heaven and purity.

The young chef does not allow himself to be intimidated, he surrounds himself with a brigade of young people who share his enthusiasm and who, when possible, he sends around Italy and abroad to enrich their baggage - and their performance - in a culinary project that addresses tradition with an innovative spirit that is nevertheless respectful of its identity. And that attracts attention, even that of the Michelin inspectors who3 attribute the Dish to it (pending further goals) who appreciate "The palette of colors and flavors of the combinations on the menu which draws from the culinary traditions of Pesaro linked to the Adriatic (the fish arrives daily from fish auctions in Ancona, Cattolica or Cesenatico), vegetable gardens and the countryside, adding imagination, aesthetic sense and passion towards research focused on both local and international ingredients. The young owner's desire to amaze diners is also evident from the numerous labels placed in the "splendid cellar that enthusiasts will certainly want to visit"

For the readers of Mondo Food Daniele Patti proposes a refined dish that goes well with the next dinners the Golden egg with ratta potato cream and white truffle conceived as a gastronomic journey which, starting from its Sicilian roots, embraces all our country to extend beyond national borders. A refined and careful research that brings a path of modern and creative taste to the table.