is the official Mediterranean Diet , finally entered the list of intangible heritage of humanity 's Unesco , after the advanced application Italy together with Spain, Greece and Morocco. An important recognition of a type of essentially healthy but tasty food . This award honors Italian cooking, the kitchen and personally Adriatic, from which I am involved both as territoriality but essentially as a promoter and performer.
This recognition empowers us all more, and at the same time forcing us to maintain the characteristics of this simple food and keep it as far as possible local produce.
I say this because in my hotel propose essentially Romagna cuisine made as I saw it run by my mother and my aunts.
I am opposed to buffet always offering the same products and often recycled. Better 2 vegetable cooked in hot day and a nice salad to accompany a dish tasty and not overly seasoned.
The first with or without tomato, but sauces that should not boil over , except the old sauce, made with seasonal vegetables.
A separate chapter, for me it must have fish . It 's a unique product of our territory, but also with the latter was exaggerated. You can not "good" the fish every day if you want to use fish of a certain quality to do well and why the fish, as I was taught it takes time and care . In my hotel I propose three times a week. They are 2 years that I no longer use the fish "Pangasius" after I seen and where it comes from and how it is reared. To maintain this culture must be responsible then sometimes not enough because the error is human, but using good quality products can almost always the result; satisfaction is more beautiful when many customers tell me that leave "At home I often struggle to digest everything I ate here with no problem, the only problem is I've got a few pounds" . Mariano Simoncelli
