I met with Mauro Uliassi, the Chef who won 3 Michelin stars, 5 Cappelli Espresso, 3 Gambero Rosso Forks. Mauro opened the Uliassi Restaurant in Senigallia in 1990, creating a cuisine full of contamination, variations, sensations and memories.
What will I always find in your home fridge?
I turned 61 and changed my diet a bit, once there were cheeses and cold cuts, today you can find many ingredients to make a good herbal tea, pleasant both hot and cold so nails of
carnation, cinnamon, orange peel, lemon and ginger. Then you will find healthy food. like chickpeas, lentils, cabbage salads, broccoli,
A priority on your cooking?
The smell is absolutely the sense that guides me in my research and above all in my memory, My brain stores perfumes and aromas that unexpectedly come back to life and I love to bring to my kitchen. And then many memories: beaches, waves, sea …
An aphrodisiac dish?
The cunza, a mix of lard, garlic, parmesan and rosemary that often served on the gnocco fritto, fried dough parcels typical from The Emilia region in Italy. Taste it and you will feel sparks all over your body, but eat a maximum of a couple of times a year.
Aphrodisiac.. but dangerous. You have to pay attention to food, both occasional and what is part of the habit.

If you hadn’t been a cook?
Probably a musician, I love the classical guitar.
Do you play?
Pretty bad, I think I play better in my kitchen!

Want to tell me about your recipe?
I called it ‘Benvenuti al mare, Welcome to the sea .
it’s an intense dish, enclosed in a shell-shaped mother-of-pearl bowl that releases the colors and smells of the sea through cuttlefish liver, seaweed puree (kombu, wakame, lettuce, string bean), sea, sea urchins and dried seaweed powder.

Then It comes the water (the broth of clams that is poured warm), that modifies and concentrates the other ingredients.
I pour it from a shell-shaped bowl and 
with this gesture the sea appears with its waves, its reflections and its flavors.
It is an evocative dish, capable of affecting anyone who has been to the sea at least once
in his life. It would be like being hit by a sudden wave, with strength and vehemence, like the first wave that swept us when we were kids.

Ingredients for 4 people
8g Smoothie sea urchins
8g Smoothie anemones
88g Smoothie oysters
2g Powdered plankton
4g Dry powdered algae
16gFresh chopped seaweed (Green bean, doulce and codium)
200g Clam water
65g clam broth
1/2 dl
of oil
3 cloves of garlic
A ladle of water
A small tip of chili pepper.
Pour the oil with the garlic for 1 minute, add the clams and the ladle of water.
Cook until the clams have released all their water.
taste it. If it is too bland, you may add a pinch of salt,  if it is too salty you may lengthen it with a little water.
Place all the elements inside a shell-shaped bowl.
Pour the hot clam broth in front of the diner, mix well with a whisk and drink

Ristorante Uliassi
Banchina di Levante, 6, 60019 Senigallia (Ancona) Italy
+39 071 65463


From NY to Italy. Life is a marathon for Pier…and the others.

Easter Colomba and Italian wines classes by Diana

Colomba is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection.Soft and fragrant, colomba is a generous cake with butter and eggs, filled with raisins and candied orange peel.20160229_145836-1024x576The colomba could mean not only a peace message but also solidarity. Like in the case of the artisanal Colomba Arcobaleno (Rainbow Dove)  created by the Milanese sommelier Diana Zerilli  who supports gay rights and gay issues in Italy, such as marriage and child adoption. Her colomba is made with Sicilian Avola almonds, Calabria cedar, kneaded with Vernaccia Mormoraia, a traditional white wine from San Gimignano,d zerilli

Beside food, Diana passion  and expertise is (of course) wine. Twice a week, she gives classes and wine tasting at Hotel Rubens in Milan.

Each class will introduce an Italian region, with its local wines and food.

Here the current calendar
March 10th Wines from Valle d’Aosta
March 17th Wines from Veneto and Diana’s Chiantigno drink tasting
March 22th Wines fron Piemonte.
Classes will continue in April, after Easter Holidays.



Each class costs 35 Euros.
If you are interested, you can contact Diana at zerillisommelier@gmail.com

1 hour : learn, experiment, cook… enjoy your dish!

Wednesday July 25th at 11.00 am Pacific time/2.00 pm Eastern time.
I will be hosting a 1 hour cooking online show SOCIALKITCHEN live from Milan, Italy!
CZ chef
You will learn how to make a tempting aperitivo drink made with Rabarbaro Zucca, a rhubarb-based digestive bitter liqueur  created, believe it or not, by my great great grand father and still one of the most traditional and popular drinks of Italy.
anonym-rabarbaro-zucca-2169697-1Then guided by super Chef Antonio, you will learn how to make an amazing hamburger, inspired to the legendary Serendipity’s Burger Extravagant, listed in the Guinness Records as the most expensive burger in the world.
295 US Dollars, no kidding!Serendipity 3 $295 Hamburger



Don’t  worry, our version
will be way cheaper but

                                                    sensational and gourmet!
Not only…few days before the show, SocialKitchen will email you the list of the right ingredients so you would be actually able to cook and interact live with Chef Antonio himself.
1 hour : learn, experiment, cook… enjoy your dish!

Go to www.socialkitchen.it
Register (it’s free)
Enjoy the show!



The application informs on the Institute, its history and its activities and presents the complete and updated calendar of events organized in New York and the calendar “Main Events in Italy”: a selection of the major events organized or sponsored by the Ministry of Culture in major Italian cities. A perfect tool both for the “Italophiles” of New York and for the American tourist who visits Italy.