i. Biography
The 2024 Michelin Guide Bib Gourmand for Osteria Didù in Imperia points to the clearest shape of Marco Baglieri’s cooking: a line of work built between Liguria and Sicily, with each coast supplying a different register of technique and produce. On the Ligurian side, the reference is seafood handled with restraint, alongside stuffed mussels and borage ravioli in the Genoese style. On the Sicilian side, Baglieri’s name is tied to Ristorante Crocifisso in Noto and to the one Michelin star there, a marker that places his work within a second, distinctly local vocabulary. Read together, those dishes and distinctions describe a cook whose plates stay close to place and to named regional forms. Ricciola Matalotta, highlighted by Michelin in 2021, sits in that same frame.
Coming Up
At present, Marco is Chef Owner of Ristorante Crocifisso and chef of Osteria Didù. Those roles set the terms of his work: ownership and authorship in Noto, and active kitchen leadership in Imperia. The through line is a dialogue between Sicily and Liguria, with Baglieri using each post to keep regional memory in circulation through specific dishes and local codes.
Where They Are Now
Baglieri holds two current roles: Chef Owner at Ristorante Crocifisso in Noto, Sicily, Italy, and chef at Osteria Didù in Imperia, Italy. In Imperia, his work is documented in 2024 as Ligurian seafood, which gives the kitchen its clearest regional frame. That means clean coastal cooking, a focus on shellfish and greens, and a style that relies on precision rather than force. Among the highlighted dishes are stuffed mussels, or cozze ripiene alla ligure, and borage ravioli in the Genoese style. Both sit squarely inside a Ligurian pantry of filled pasta, shellfish, and greens, and both are described through named preparations rather than abstract claims. The effect is of a cuisine that is controlled, legible, and tied to the coast it comes from. In Baglieri’s case, those references read as a consistent working language between sea and land.
Signature
Marco's signature dishes include borage ravioli and ricciola "Matalotta."
Honors
Marco's honors include Michelin Guide, Bib Gourmand (2024) and Michelin Guide, one star.
Profile updated July 2026
FAQ
Asked of Marco
What recognition has Marco Baglieri received?
Michelin Guide, Bib Gourmand (2024).
What is Marco Baglieri known for?
Ligurian seafood.
