DOMENICO BALDUCCI

I started as waiter in 1987 and I attended the 1st AIS course in '92 becoming Sommelier in '94. I've always had passion for cousine and I've always attended cooking courses also when I was a waiter (from pizza and patisserie to refresher courses about equipments and banqueting dishes...) with greatest masters.

This is an hard work, that leaves a short time to family: this is or madness  or passion.
During all these years I tryed to search constantly the quality of products.

If I haven't had the Hotel, when I was young I certainly would have gone around italian or maybe european kitchens, instead I was lucky to grow up in a little town where there aren't only products from big distribution, but also particular and sought foods.

Perhaps no one knows them, for example there's an area near Fabriano with salt water in the ground and from that soil grow particular legumes, very tasty and smelling.

With these legumes and cereals I created very special dishes with fish, appreciated by costumers

like:

• Maltagliato di seppia con farro biologico di Argignano e mandorle croccanti
• Nocette di baccalà fritte con crema di ceci
• Trancio di rombo gratinato con zuppa di lenticchie
• Polentina di mais ottofile ai moscioli e poveracce di portonovo
• Pappardelle di farro con zucchine ,punti di bufalina e bottarga di tonno
• Crostata di farro, pere e cioccolato

Here there's no need to "rediscover" traditions because, as our granparents, I still produce Salami di Fabriano, Ciauscolo and Lonza from pigs breeded in this territory. It's a normal thing for us to search for pecorino and ricotta cheese in the farming in the neighbourhoods, just for big banquets we have to refer to big distribution.

As President of AIS I often organize "theme dinners" with local foods and wines.