Su First&Food, the FIRSTonline group magazine entirely dedicated to the world of gastronomy, the chef of the week is the 2 Michelin Star Moreno Cedroni, patron of "La Madonnina del Pescatore", who revolutionized the way of cooking fish in Italy by playing on irony, innovation , provocation. Cedroni opened his restaurant when he was only 20 years old in an unknown fraction of the coast of Senigallia (not too attractive to tell the truth), Marzocca, in front of a small monument, The Madonna del Pescatore precisely, the only reference point to find his restaurant, which took its name from that Madonna, to become one of the greats of Italian cuisine. To further illuminate and enrich cedroni's talent there was a meeting with the great Catalan chef Ferran Adrià, father of the so-called molecular gastronomy. Moreno Cedroni's recipe chosen by First&Food and presented to readers is as simple as it is intriguing: omelette with smoked sardines. All you have to do is read and put yourself in the kitchen!
The First&Food menu does not end here: did you know, for example, that Genoese pasta is actually a typical dish of Neapolitan cuisine? A stew of onions, mixed with different cuts of meat, which in the Neapolitan tradition was used to season pasta, ziti broken by hand, but also penne and paccheri. The third edition of the initiative “First Course of the Fields 2019”, a project conceived by SDSM in collaboration with Campi pasta factory, will focus this year on the most traditional of Neapolitan sauces. The aim of the initiative is to promote the culture of dried pasta.
