It is led by Carlo Sebastiani, born in 1989, originally from Porto Sant’Elpidio (Fermo). From SebastianiA beautiful reality in Ortezzano, a small medieval town in the province of Fermo.
After a long apprenticeship with chefs of the caliber of Moreno Cedroni, Nico Romito and Piergiorgio Parini, and a sabbatical in Japan, Carlo returns to Italy, passing on his deep knowledge of produce at Michele Alesiani’s Pepe Nero restaurant in Cupra Marittima. After three years with Alesiani, Carlo decides to set up his own business, occupying a place in Ortezzano where he opens his shop in June 2021, today one of the most interesting realities of the Marche. Here he offers a concrete and fascinating cuisine linked to the territory and traditional recipes, enhancing local raw materials, the result of research between local producers and the perfect mastery of techniques acquired over the years.
For the audience Strip the news, Carlo offers a recipe for “Saffron, Yogurt, Licorice and Orange Caramel Risotto,” rice is creamed with sour cream and marrow and finished with yogurt, orange caramel drops, and licorice powder. The result is a perfect balance of flavors between sweetness and flavor.
Composition
200 g of chicken broth
60 g of rice
40 g of yogurt
20 g of bone marrow
20 g sour butter
20 g Parmesan cheese
6 saffron pistils
5 g of passion fruit
3 g of orange caramel
2 g Amchoor
Licorice powder
Method
Dry roast the risotto in a pot. Moisten with chicken stock; After the cooking time, about 12-13 minutes, let the rice rest with the lid for one minute; then beat with sour oil, marrow, parmesan. Spread the dough on a plate, make a spiral with yogurt, then add a few drops of orange caramel and licorice powder.