Interview to Enrico Mazzaroni
Enrico Mazzaroni Born in 1970, but he looks younger.
A complicated personal history, he faced some hard challenges and lastly he won and received the first Michelin star.
The first historical step was when he left the university career to make a choice based on his heart.He came back to his Le Marche region(at the center of Italy)and took over his family restaurant.In 2010 another step was done by him to a kind of gourmet restaurant.
In 2016 the brand new restaurant was seriously damaged by the earthquake . Another step again, this time from the mountain to the seaside, to Portorecanati village near the sea ,(same region) to a real exile lasting 2 years.
As often it happens, from a difficult moment opportunities can arise. Actually his cooking was enriched by marine suggestions mixed with the wood culture.
Probably the Michelin inspector was impressed expressly by Enrico recipes: rabbit, clams and potatoes, or other recipes that mix hearth and sea, that’s perhaps the reason why he gave the Michelin star to Enrico restaurant.
T&C truffles company, with its website angolo-dei-sapori.it dedicated to beauties and excellences of Le Marche Region, interviewed him to gave him an excellence award for his hard job on the territory.
Which is the focus of your cooking so tied to Le Marche region?
The focal point of my cooking is the strong bond with Le Marche region territory. It is so strong that I have created a farm house where we breed our animals and we cultivate our products from the land.
The main characteristic of my cooking is tradition, the attachment to the history, even if I always try to conceive new suggestion and ideas.
Synthetically it’s the renewed and updated tradition thanks to new procedures and combinations.
My experience at the sea restaurant has been very formative to me.
Due to the earthquake reason you had to move to the sea.Two years in Portorecanati, a new experience for someone like you born in the mountains? Which is you favorite place?
My heart will always be tied to the mountain, to the wood, to our confidentiality and shyness typical of mountain born people.The seaside in Portorecanati with my restaurant called ll Tiglio alive, welcomed and changed me, enriched, accepted and supported me. So the choice is very difficult for me to do between mountain and sea because I have both of them inside me.
As you know, T&C truffle company has been in truffle culture and truffle based products market for long. Which is the truffle based recipe you love at most? Do you like the tradition or you prefer experimenting new recipes?
I like experimentation very much.Recently I’ve created a juniper truffle dessert that will enter in our menù. I love experimenting and truffle, by itself, is able to make particular new recipes and it is perfect to make creative dishes.
The area I live is suitable for truffle growth and its harvesting like Acqualagna area , truffle is a fruit of the territory, I know very well it and I like to cook it.
