Conquer one Stella Michelin it is difficult, maintaining and consolidating it is even more difficult. The chef achieved the feat again this year Enrico Mazzaroni of the restaurantThe Linden‘ Of Montemonaco. The ‘Chef dei Sibillini’ of Isola San Biagio has received confirmation of the Red Star and the Green Star, introduced by the Michelin Guide in 2020 awarded to restaurants that stand out for environmental sustainability and respect for the environment, who take responsibility for the ethical and environmental consequences of their activity and who work with ‘sustainable’ producers and suppliers, so as to avoid waste and reduce the use of non-recyclable materials as much as possible, as well as working directly with farmers and the agricultural supply chain.
Enrico Mazzaroni is in China these days, invited to cook at the Italian Embassy in Beijing and still welcomed the confirmation of the Michelin Star with great enthusiasm.
Chef Mazzaroni, a confirmation of the great work you have been doing for years and which leads you to improve day after day?
“We celebrated here in Beijing. We are happy that our efforts have been rewarded this year too. Catering in Isola San Biagio di Montemonaco is not easy, but with tenacity and a lot of love we are happy to stay in these wonderful places that make us calm, make us love genuine products and make us carry out a restaurant that is certainly not simple, but tries to keep up with the avant-garde. The Michelin is a resource, the Star is a great opportunity for anyone and it was also for us”.
Il Tiglio is inextricably linked to its territory: does this award also go to your love for the Sibillini Mountains?
“It’s true that we are linked to the territory, to nature and to the agricultural fabric that surrounds us, starting from the production deriving from our farm. In addition to using the meat and agricultural products we produce as much as possible. ‘Il Tiglio’ has long been actively involved in the recovery of water and the reuse of food waste, which is destined for use and consumption in our production activities.”
What are you working on to maintain the Michelin Star and maybe even get the second one?
“Knowing how to understand the market and combine it with this opportunity is very important. We believe that our prices, which are and remain affordable for most, allow us to express ourselves at our best and to always make our cuisine known without being too exclusive”.
Did Chef Bertini in Recanati like the new Star?
“A lot. The Marche region is growing a lot. I don’t know the ‘Casa Bertini’ restaurant, but they told me very well about it. I’ll be going to visit them soon. I’m very sorry that other Stars haven’t come to the Ascoli area, but I’m sure that it will happen in the coming years, also because there are increasingly better chefs who would have already deserved it.”
Valerio Rosa