CHEF STEFANO CIOTTI
Stefano Ciotti was born in Rimini in 1973. By the age of 18, he had already worked with the greatest chefs from the Romagna area, including Vincenzo Cammerucci, Gino Angelini, Luigi Sartini and Silver Succi.
From 1992 to 1995, he worked at the Taverna Righi in San Marino under Luigi Sartini. During this time, he developed both as a chef and on a personal level. The invaluable schooling provided by Luigi covered various kinds of food preparation, including “cuisine of author” for the restaurant, traditional dishes for the osteria below and catering for up to 1,000 people at banquets. Stefano worked alongside Luigi at lots of important events, such as when the Eurotoques Foundation came to San Marino, attracting top chefs from Italy and across the globe.
By 1996 he had learned his trade and he was ready for the challenge of working at the Ristorante Don Alfonso in Sant'Agata sui Due Golfi, which boasted three Michelin stars, making it the most highly acclaimed restaurant in the South of Italy. It provided Stefano with a fantastic opportunity to get to know the highly fragrant and colourful cuisine of southern Italy alongside the Belgian chef Alois Vanlangenaeker, who had trained with the biggest names in Europe and was the head chef at the time. Stefano also went to Las Vegas with the Don Alfonso team to organize a meeting for 600 people.
In 1998, he found his first position as a chef at the Osteria della Miseria in Gabicce Monte. This was followed in 1999 by a number of unforgettable experiences working at events organized by Gianfranco Vissani. Stefano went on to work as the chef of the Hotel Michelangelo in Riccione, then the Armani Café in Paris (2000) and the Diana restaurant on Viale Ceccarini in Riccione (2001-2003). All of these experiences played a crucial part in his professional development and helped him to gain confidence and master his skills, thus enabling him to achieve significant new goals.
Since 2004, he has been the executive chef at the Carducci 76/Vicolo Santa Lucia restaurant in Cattolica, where he was awarded a Michelin star. In November 2012 he was asked to take the helm of the new URBINO DEI LAGHI “Restaurant and Pizza, Naturally” venue in the Tenuta Santi Giacomo e Filippo near Urbino. There, Stefano continued to present fresh twists on his cuisine, which embraces tradition and authentic flavours. He also introduced a first-rate, completely natural concept for pizzas. He was joined by the pastry chef Thomas Morazzini, who is an expert maker of baked goods and was already part of his team at the Vicolo Santa Lucia restaurant.
The outstanding pizza has been awarded a maximum “Tre Spicchi” (Three Slices) by the Gambero Rosso food guide. URBINO DEI LAGHI appears in the new 2014 “Pizzerie d’Italia” guide to Italian pizzerias under the Pizza Gourmet category for the Marche region.
Stefano Ciotti received another important accolade at the Identità Golose convention in Milan, where he was given the 2014 Birra in Cucina award by Birra Moretti for his use of beer in cuisine.
Finally, in July 2015, he has opend his own restaurant in Pesaro, “Nostrano di Stefano Ciotti”. In 2017 he's newly awarded a Michelin star.
“I’ve got Romagna in my blood!” Stefano is proud of his origins and he never forgets them when he creates a new recipe, even if it is inspired or influenced by culinary masters or dishes that he sees and tries. He always carefully considers traditional cultures and locations, because he knows that chefs bear responsibility for passing their qualities on to the next generation. Techniques and innovations are crucial ways of handing down gastronomic culture to the people of today and tomorrow without leaving them to “get dusty in a museum display case”, as Stefano says.
Stefano revives traditional methods and cultures, which he presents in his modern cuisine. As Alain Ducasse said approvingly at Identità Golose, “c'est la solution!”
Stefano always starts at the beginning, with “real” dishes whose essences must be conveyed. He believes that the first flavours that he savoured at home and the tastes that he remembers from his childhood have become one and gradually merged with the wealth of knowledge that he has built up during his professional career. As well as filling him with confidence, the background provided by his mother’s cooking is steeped in authenticity. Subsequently, the ongoing joys of the kitchen were complemented by greater knowledge of the trade as he worked alongside “greats” such as Luigi Sartini, Gino Angelini, Vincenzo Cammerucci and Silver Succi.
As his professional skills developed, Stefano also became more adept at operating as part of a team, motivating those alongside him and getting them to work towards shared goals. This has an impact on the end products which is appreciated by even the most discerning palates.
Stefano is obsessed with using fresh products, the majority of which are sourced locally. This approach helps him to create dishes that are elegant and understated at the same time. There is a degree of simplicity in their form and contents which leaves plenty of scope for taste.
New opening Nostrano di Stefano Ciotti in Pesaro, first Stefano Ciotti’s own restaurant www.nostranoristorante.it...