Mariano Guardianelli

The Path

Since 2013, the founder, chef, and owner role Mariano Guardianelli holds at Abocar Due Cucine has defined the terms of his practice. The restaurant in Rimini is the center of that work, where ideas are carried into the plate through steady handling and close attention to ingredients. His path is tied to the places where he has worked and to a way of cooking that follows what the product already wants to do.

The Work Today

At Abocar Due Cucine, Guardianelli works through a specific Italian address and a signature plate built around wild fennel, fennel seeds, and sea fennel. The method implied here is one of precision and restraint, where aroma, texture, and timing carry the weight of the dish alongside composition. The result is a kitchen that keeps its expression controlled, with flavors arranged to read as natural rather than forced.

Signature

Mariano's signature dishes include Soyotta and Cappelletti. These dishes sit alongside his broader culinary identity, offering further evidence of a cook interested in form, memory, and the patient construction of taste. Whether in the more personal cadence of Soyotta or the familiar tradition carried by Cappelletti, his signature remains consistent: a sense of intention that is clear without being severe, and expressive without losing control.

In Their Words “The way is the principle that guides my cooking... A clear vision that has always pushed me to work with raw materials and resources available in the places where I have worked.”