i. Biography
On the Adriatic Coast at Senigallia, the work begins with fish that changes day by day: fresh, local, and close enough to set the rhythm of the kitchen. At Trattoria Vino e Cibo (Senigallia, Italy), chef-owner Riccardo Rotatori turns that material into an all-fish language shaped by regional tradition, small producers, foragers, and the directness of a trattoria table.
The Place The Senigallia restaurant is Rotatori’s place as chef-owner, with the Adriatic Sea serving as both larder and measure. Before Gianluca “Kuga” Curzi left, the two were partners there, a chapter that belongs to the restaurant’s recent history. Recognition has followed the address without changing the plain-spoken nature of the work. In 2025, the L'Espresso guide awarded it the special prize for Best Trattoria. Gambero Rosso’s Ristoranti d'Italia guide gave it Tre Gamberi, the maximum recognition for a trattoria reviewed in the guide. Opinionated About Dining placed the restaurant at No. 180 in Casual, No. 1 on the Adriatic Coast, and No. 31 in Italy. It also appeared in the 2025 Casual in Europe coverage and was marked Highly Recommended for 2026.
The Method Freshness sets the terms. Rotatori’s own rule is blunt: “We work only with fresh local fish available daily.” The menu follows what can be bought, gathered, and cooked with immediacy rather than what can be imposed on the day. His cooking transforms the riches of the Adriatic Sea into dishes that marry gourmet pairings with traditional foundations. The all-fish proposals reflect a visceral love of fish, but the method is not ornamental; it stays tied to the region and to the ingredients at hand. Close work with small producers and foragers gives the kitchen its hyper-seasonal character. Regional tradition remains a foundation through hand-rolled pasta with wild herbs, slow-braised meats, and simply prepared local seafood, a range that keeps craft and place in close conversation.
The Range Pane e sgombro is the restaurant’s calling card, a concise statement of bread and mackerel that fixes Rotatori’s work in memory without needing extra ceremony. Among the dishes to try are tagliolini al sugo di brodetto, sardoncini scottadito, and cozze fredde. Those edible creations raise the trattoria to higher levels while remaining unself-celebratory. The effect is not distance or display, but a clearer view of fish, herbs, pasta, producers, foragers, and the Adriatic pantry as they pass through one cook’s hands.
Profile updated July 2026
FAQ
Asked of Riccardo
What is Riccardo Rotatori known for making?
Riccardo Rotatori is known for seafood cooking centered on fresh local fish, with pane e sgombro described as his restaurant’s calling card.
Where does Riccardo Rotatori work?
Riccardo Rotatori is chef-owner of Trattoria Vino e Cibo in Senigallia, Italy.
What style or method defines Riccardo Rotatori's work?
His work is hyper-seasonal, rooted in regional tradition, and shaped by close relationships with small producers and foragers.
