Carlo Sebastiani

We're in the province of Fermo, in Ortezzano, a lovely medieval town of under one thousand inhabitants. Here Carlo Sebastiani, born in 1989 in Fermo and a graduate from the catering school in Porto Sant’Elpidio, opened a restaurant that bears his name in June 2021, a place that presents the Marche region in a new way.

His past experiences include Niko Romito (in 2010, in Rivisondoli, in the first Reale) then Bracali in Maremma, Cedroni in Senigallia and Parini in Torriana right before he left Povero Diavolo. In 2016 he took a sabbatical and went to Japan, before returning to Italy.

Before flying solo, he worked at Pepe Nero in Cupra Marittima, where he was lucky enough to meet some colleagues who joined him in his new adventure: Maicol Pasquali, from Porto San Giorgio and right arm in the kitchen and Alice Vannicola, dining room and cellar manager.

The philosophy of preservation – which will end up in the recipes – can already be “sensed” in the walls of the restaurant: it was born from the collaboration between local artisans, designers and architects who restored this historic location which once hosted the village winemaking cooperative, then a butcher's and finally a trattoria.

The starting point are regional poor ingredients (though only seemingly poor), the ancient farmers' traditions and the recipes of the Marche that come from the past, and which Sebastiani interprets with a contemporary language.

Surf, turf and lots of vegetables in a menu constantly influenced by the seasons, in which there's a strong presence of wild and aromatic herbs, mushrooms, truffle, and game. The iconic dishes include Sheep in different cooking procedures – a constant homage to the region – and Risotto with bone marrow butter, saffron, yogurt, liquorice and orange caramel.

With young people like them, the culture of the Marche will not be lost. In fact, it will always enjoy new energy and charm.