NAVARRA GOURMET

The sweet and salty world of the celeriac

Moreno Cedroni “Madonnina del Pescatore”, in Senigalia.

Entrepreneur and "fashion designer”

The Italian chef, Moreno Cedroni, from Senigalia, a town located in eastern Italy alongside the Adriatic sea, is dedicated to a cuisine which is original and innovative, yet without betraying the traditional products of his land. With two Michelin stars, Cedroni is considered to be one of the ten most famous chefs in Italy.

Over his 25 years of experience in the culinary world, Cedroni has become an entrepreneur with at least three establishments offering three different styles of food, such as a sushi-bar or a beach hut with take-away food.

His entrepreneurial initiative has also led him to develop his own personal creations, which at times are considered to be somewhat "crazy". A good example of this is what he called a "surprise", an edible Barbie doll suit to commemorate her 50th anniversary, with a top of liquefied carrots, a skirt of liquefied parsley, buttons of black sesame seeds and trousers achieved with purple cabbage and agar-agar. "For next year, we're also going to try and make her some shoes and a handbag", he informed us.

Moreno Cedroni prepared two celeriac-based recipes. The Italian pointed out that "there is no dividing line between cuisine and pastry-making, both can be blended together", as reflected in his dishes. For the first dish "Celeriac with vegetable vinaigrette", a simple, fresh vegetable salad, the chef added a last-minute ingredient to give an earth-like effect - some biscuits made with white egg pastry and Gianduia chocolate whisked to peaks and then baked.

Celeriac was also used in another recipe, which was sweet this time. "Crispy celeriac, Mozzarella and Gianduia mousse, Nutella and ginger foam and Sichuan pepper ice-cream" is a dish "with a sweet, yet not too sweet taste ".

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