MasterChef 13 in the home stretch and Mauro Uliassi he is the chosen guest for the external event. Let’s find out more about the starred chef from the Marche region.
In fact, these are decisive moments for the five amateur chefs involved in the penultimate round of the cooking show. This evening Antonio, Eleonora, Michela, Niccolò and Sara will take a further step towards the finish line, which is starting to come into sight. The doors of the kitchen of a three Michelin star restaurant will open for them: the aspiring chefs, in the most demanding outdoor test, will be able to cook at the stove Uliassi restaurantby chef Mauro Uliassi, in Senigallia, in the province of Ancona.
Who is Mauro Uliassi?
Mauro Uliassi is one of the greatest Italian chefs, and his skill has been confirmed by three Michelin stars (the last one in 2019), 5 Espresso hats, 3 Gambero Rosso forks. With his cuisine he expresses his personality, creativity and his great love for the sea. Born in Senigallia in 1958, after hotel school he explored the world of catering by doing various internships in Italy and Europe. An experience that helped him get to know other chefs, their proposals and their secrets, which he was able to treasure. He also taught for 15 years at the hotel school of Senigallia, transmitting his passion to young students.
In 1990, together with his sister Catia, opened the Uliassi restaurant, on the Senigallia seafront, between the canal port and the beach, with a breathtaking view of the sea. Quickly becoming a point of reference for those who love quality cuisine, Uliassi is a place that offers simple and contemporary, but at the same time innovative, dishes. His cuisine is based on traditions of the Adriatic coast, but is enriched by contamination and from the influences that Mauro Uliassi has assimilated in his travels and from his experiences. The sea is his main source of inspirationbut also game and products from the Marche region, such as saturnia peach, have ample space in his cuisine.
Every year, Mauro Uliassi presents ten new dishes, which complement its classic proposals. Among his most famous dishes, the broth slippera piece of bread that you dip in a concentrated fish sauce, the creamy mozzarellawith anchovies, basil, candied tomatoes and fried capers, the cuttlefish tagliatelle and nori seaweed pesto (an idea born after a visit to El Bulli by Ferran Adrià). And again, the smoked spaghetti with clams and datterini tomatoes grilled, a reinterpretation of the classic seafood dish, and the red prawn, with lemon water, basil and melon, in a contrast of flavors. But Uliassi managed to deliver white pasta is also gourmet, prepared with desalted herring and fish stock (recipe here).
The chef is also a author of cookbooks, in which he talks about his philosophy cuisine, its recipes and its stories. She published Sidecar in 2005 and Mauro Uliassi meets Giovanni Gaggia in 2021. He is also an appreciated speaker at the most important international gastronomy congresses, where he brings his testimony and his innovative vision.
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