Mariano Guardianelli

Central to Chef Guardianelli's philosophy is the concept of "Abocar" – meaning "to bring closer" or "to unite." This underpins his entire approach at Abocar Due Cucine, where he masterfully blends his Argentine heritage with the refined traditions of Italian cuisine, specifically that of Romagna. His cooking transcends geographical boundaries, creating a dialogue of subtle balance and continuous research in the fusion of distinct traditions, experiences, products, and people. His ultimate vision is a "locanda" model – an inn offering comprehensive services from breakfast to dinner, complete with lodging and a logic of self-production, underscoring a desire for genuine hospitality. He champions a "market cuisine" approach, allowing the availability of seasonal ingredients to dictate his gastronomic choices. This pragmatic philosophy ensures dishes are rooted in freshness and dictated by nature's rhythm. Sourcing is paramount; he fosters close, trusting relationships with local suppliers, such as his fish supplier Roberto Gori, with whom he designs menus based on daily catch quality and availability. His commitment extends to sustainable practices, emphasizing anti-waste principles and the full utilization of whole animals and fish, advocating for the responsible accounting of every part to minimize waste. This is exemplified by projects like Hadria 37, which highlights lesser-known Adriatic species and advocates for mindful seafood choices. He also expresses a particular affinity for vegetable cuisine, valuing its variability across seasons. Beyond ingredients, his ethos reflects a "fine dining in form, trattoria in concept" ideal, aiming to deliver a relaxed yet refined dining experience reminiscent of the familial warmth found in traditional eateries, while maintaining the highest culinary standards. He believes in a more "human" and "connected" kitchen, emphasizing direct cooking methods over sous-vide to allow for intuitive interaction with ingredients, understanding their readiness through touch and feel, which he considers more romantic and conscious. Chef Guardianelli's technical mastery lies in his unique "half-breed" dishes, a direct manifestation of his Argentine-Italian culinary fusion. He eschews modern techniques like sous-vide, favoring direct cooking methods and a 'rest-oven-rest-oven' module, believing it allows for a more human and intuitive connection with the ingredients, focusing on understanding their readiness through touch. His dishes are characterized by a delicate balance of textures and flavors, often exploring multiple facets of a single ingredient within one plate, with "Manosa Libres" (Free Hands) menu emphasizing the consistency of raw materials through diverse cooking techniques. A hallmark of his approach is the complete utilization of ingredients, particularly whole animals and fish. For instance, a whole guinea fowl is transformed into multiple components: grilled breast and a crispy cannellone from the thigh and offal. Similarly, with lamb, he plans to create a complex dish featuring a "testina" (head cheese-like preparation) from the offal, gelatin of tomato water, rose infusion, and an aioli with lamb brains, showcasing an elevated, zero-waste philosophy. His innovative technical applications include a unique low-temperature poaching for seafood, as seen in his "Seppia e Pomodoro" (Cuttlefish and Tomato). Here, raw cuttlefish is briefly immersed in a 60°C solution of water, soy sauce, and cherry vinegar, resulting in a texture that defies categorization—simultaneously crunchy and tender. Another advanced technique is his "Mazzola fritta" (Fried Gurnard), where fish fillets are fried skin-side up with 190°C oil poured over them, creating a delicate film before resting at 45°C, yielding a butter-soft, "uncooked cooked" consistency. This technique is successful with gurnard, scorpionfish, and turbot. While he personally expresses reservations about the concept of "signature dishes," several preparations are highlighted for their distinctiveness and popularity. These include the *Soyotta* (soy sauce with Romagna shallot), the *Cappelletti with small snails, seaweed and dried cuttlefish broth* (a dish identified as his cuisine's manifesto), and his well-received *Tagliatella di seppia, brie e purea di carota* (Cuttlefish tagliatelle, brie, and carrot puree). Other notable creations illustrating his innovative style include *Zucchina, origano e gazpacho verde* (Zucchini, oregano, and green gazpacho), which explores the full spectrum of zucchini flavors, and a meticulously prepared, 15-day dry-aged *entraña* (skirt steak) served with pine nut paste, juniper oil, grapefruit, and plum jam. Even desserts, like *Mozzarella di bufala, carpaccio di melone e mandorle* (Buffalo mozzarella, melon carpaccio, and almonds), demonstrate his playful yet precise approach to textures and contrasting flavors. Other dishes mentioned are *Ravioli di gallina bollita con brodo di melanzane affumicate e timo limone* (Boiled chicken ravioli with smoked eggplant broth and lemon thyme).

Career

• Student Cook at Hotel School, Arroyito di Cordoba
• Cook at Professional Kitchen (unspecified), Miami
• Cook at Cà Sento, Valencia
• Cook at Celler de Can Roca, Girona
• Cook at La Buca di Cesenatico, Cesenatico
• Cook at Piazza Duomo (Enrico Crippa), Italy
• Cook at Restaurant (unspecified), Arles
• Cook at David Toutain, Paris
• Chef-Owner at Abocar Due Cucine, Rimini

Mentored by Roca brothers, Enrico Crippa, David Toutain.