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Mauro Uliassi

Mauro Uliassi

Nowadays, Mauro’s cooking is incredibly sophisticated, but keeps his dishes looking clean and simple. His influences come from all over the world, which he then combines with the seafood and flavours of Italy’s east coast, resulting in dishes such as Tagliatelle of cuttlefish with nori pesto and fried quinoa, Spaghetti, clams and grilled tomatoes and Molasses cookie with chocolate, caramel, coffee and liquorice. But the memories and, in particular, smells of his childhood also pay an important part. ‘My starting point for a dish is often a smell,’ explains Mauro. ‘For example, the idea for my smoked pasta with clams came from walking past the pop-up seafood grills at the beach in Rimini.’ He even closes the restaurant for two months every spring, so his team can come up with a new menu. They do this by collecting perfumes and other strong scents over the year then smelling them, before trying to recreate their essence through cookery. The results form Uliassi’s experimental ‘lab’ menu, which is served alongside Mauro’s more classical dishes.