Clandestino

Moreno Cedroni’s avant-garde vision finds its most poetic expression in the 'Susci' concept, a radical Italian reinterpretation of Japanese tradition. The tasting journey begins with the 'Maunakea,' a Tiki-inspired rock-and-roll ice lolly that encases raw swordfish and beetroot within a delicate aubergine skin. Each dish is a technical marvel, utilizing fermentation and precise curing to elevate the Adriatic’s bounty. The aroma of wild ginger and yuzu zest permeates the air, signaling a departure from conventional seafood preparation. Texture is explored through the 'Poseidone,' where sea bass is paired with the crisp acidity of fermented cucumber and the velvety sweetness of orange peel. Cedroni’s philosophy of 'Nomadic Susci' bridges cultures, using ingredients like wakame and friggitelli peppers to create a sensory bridge between the Conero coast and global horizons. The presentation is minimalist yet vibrant, reflecting a chef who treats the plate as a canvas for historical and futuristic narratives.