Enrico Mazzaroni

Enrico Mazzaroni's culinary philosophy is deeply rooted in his familial and regional identity, specifically the Le Marche region. Having abandoned a university career to return to his family's agriturismo, he transformed it into an avant-garde culinary laboratory. His cooking focuses on a strong bond with the territory, expressing tradition that is constantly renewed and updated through new procedures and combinations. This ethos was further enriched by a two-year period at the seaside following the 2016 earthquake, where marine influences merged with his inherent mountain and wood culture, creating a unique "hearth and sea" dynamic. At the core of Mazzaroni's identity is an unwavering commitment to sustainability, which he views not as a trend or a choice but as a natural, inherited way of life. Coming from generations of farmers and shepherds, his family's agriturismo always operated on a closed-loop system of producing, cultivating, raising, and transforming. He identifies as a "Custodian of the land," a recognition reinforced by the Michelin Green Star. This philosophy extends to a "Fork to Farm" approach, where waste is "inconceivable." He champions the historical "cuisine of scarcity" from the Sibillini mountains, where every part of an animal or vegetable was utilized. Ingredient sourcing is meticulously local and sustainable. He runs his own farmhouse where animals are bred and products cultivated. For additional needs, he partners with 5 micro-farms within a 50km radius of his restaurant, ensuring a direct connection to the "humus" from which ingredients originate. His menu is dictated by the seasons, utilizing local fruits, flowers, wild herbs, and berries. He practices an almost 100% nose-to-tail utilization for animals and over 80% for vegetables, with any non-edible organic matter returning to the farm as animal feed. Furthermore, 40% of summer produce is transformed and preserved for winter, embodying a deep respect for resourcefulness and seasonality. His vision extends to educating the next generation of chefs, transforming aesthetic infatuation with sustainability into a profound technical and ethical awareness. Enrico Mazzaroni's technical style is characterized by its "wild but technically impeccable" execution, an evolution of traditional regional cuisine through innovative procedures and combinations. He embraces experimentation, fearlessly merging seemingly disparate elements to create unique flavor profiles. His kitchen actively employs modern techniques such as fermentations, drying, and the astute use of blast chillers to elevate and ennoble historically "scrappy" or overlooked ingredients, aligning with his zero-waste philosophy. His approach to flavor and plating is defined by bold contrasts, expertly weaving together influences from both the mountain (wood culture, game, truffles, offal) and the sea (clams, cuttlefish, scampi). This creates a harmonious "hearth and sea" culinary narrative. He is known for daring combinations, such as uniting animal offal, lamb's brain, or local cheeses with delicate seafood like cuttlefish and scampi claws, or even incorporating them into desserts. His dishes often feature the rich bounty of the Sibillini mountains, including its specific potatoes, truffles, and a diverse array of wild herbs, flowers, and berries. Among his most celebrated signature creations are: * "Rabbit, Clams and Potatoes," a dish specifically noted by Michelin inspectors for its innovative combination of land and sea elements. * The innovative "Juniper Truffle Dessert," showcasing his passion for experimentation and the integration of local treasures into surprising forms. * Dishes that embody his nose-to-tail philosophy, such as those utilizing 100% of lamb, including its brain, interiora (offal), head meat, and zampetti (trotters), which exemplify his commitment to resourcefulness and deep respect for ingredients.

Career

• Chef-Owner at Il Tiglio, Montemonaco
• Chef-Owner at Il Tiglio, Porto Recanati
• Chef-Owner at Il Tiglio, Montemonaco