THE CHEF’S CHOICE
The outstanding Stefano ciotti, Michelin-starred Chef will choose the best oil from a selection of finalists in the different categories.
“…my cuisine: modern techniques and traditional home cooking methods , the “fruit” of my “nostrano” sensitivity, mingle and merge. For this I would like to make even a crumb of bread elegant, soaked in oil and perfumed with garlic and parsley …” 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 and Gino Angelini. From 1992 to 1995, he worked at the Taverna Righi in San Marino under Luigi Sartini. 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. 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 experiences working at events organized by Gianfranco Vissani. Stefano went on to work at the Armani Café in Paris (2000) and the Diana restaurant on Viale Ceccarini in Riccione (2001-2003). 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 – Ristorante e Naturalmente Pizza where he 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. 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.