{"id":7944,"date":"2018-02-17T15:25:13","date_gmt":"2018-02-17T15:25:13","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=7944"},"modified":"2018-04-08T23:05:25","modified_gmt":"2018-04-08T23:05:25","slug":"chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/","title":{"rendered":"Stefano Ciotti &#8211; Nostrano Ristorante, Pesaro"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7947\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/image-3205\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146.jpeg?fit=1476%2C1476&amp;ssl=1\" data-orig-size=\"1476,1476\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7947 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-146.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Stefano Ciotti<\/strong><\/p>\n<p>Nato a Rimini, classe 1973. Stefano si forma all\u2019interno delle cucine di Gino Angelini e Vincenzo Cammerucci. Nel 1992 \u00e8 alla Taverna Righi di San Marino con Luigi Sartini, nel 1996 al Don Alfonso a S. Agata sui Due Golfi. Qui Stefano ha la fortuna di conoscere la profumatissima e colorata cucina del sud, affiancando Alois Vanlangenaeker, chef belga formatosi con i pi\u00f9 grandi cuochi d&#8217;Europa. Nel 1998 fa la prima esperienza da chef all&#8217;Osteria della Miseria a Gabicce Monte e nel 1999 lavora in diversi eventi organizzati da Gianfranco Vissani. Seguono l&#8217;Armani Caf\u00e8 di Parigi e il Ristorante Diana a Riccione in viale Ceccarini. Dal 2004 \u00e8 executive chef al Carducci 76\/Vicolo Santa Lucia di Cattolica.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7950\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/image-3208\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-149.jpeg?fit=786%2C1181&amp;ssl=1\" data-orig-size=\"786,1181\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-149.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-149.jpeg?fit=640%2C961&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7950 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-149-200x300.jpeg?resize=200%2C300\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-149.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-149.jpeg?resize=768%2C1154&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-149.jpeg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-149.jpeg?w=786&amp;ssl=1 786w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Nel 2009 riceve il premio come \u201cMiglior cuoco emergente per l\u2019Italia del Nord\u201d all\u2019interno della manifestazione \u201cEmerge\u201d curata e ideata da Luigi Cremona. Nel 2010 conquista la sua prima stella Michelin. Nel 2012 viene chiamato alla direzione del nuovo Urbino dei Laghi &#8211; Ristorante e Naturalmente Pizza nella Tenuta Ss. Giacomo e Filippo vicino a Urbino. Al suo fianco il Pastry-chef Thomas Morazzini esperto di panificazione, gi\u00e0 nel suo staff al Vicolo Santa Lucia. L\u2019eccellenza della pizza al piatto \u00e8 stata premiata con il massimo riconoscimento dei Tre Spicchi Gambero Rosso.<br \/>\nA luglio 2015 apre il suo ristorante \u201cNostrano di Stefano Ciotti\u201d a Pesaro, sul lungomare, accanto alla \u201cPalla\u201d di Arnaldo Pomodoro www.nostranoristorante.it Anche qui conquista una stella Michelin nell\u2019edizione guida 2017.<\/p>\n<p style=\"text-align: center;\"><strong>\u00a0NOSTRANO RISTORANTE<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7948\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/image-3206\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-147.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-147.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-147.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7948 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-147-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-147.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-147.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-147.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-147.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-147.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><em>Bellezza e artigianato nostrano sono alla base del mio progetto.<\/em><br \/>\n<em> Fabbro e falegname hanno realizzato i tavoli dove i miei ospiti siedono e mangiano, senza tovaglia perch\u00e8 possano toccare con mano la qualit\u00e0 di un legno pregiato. Per i punti luce ho scelto la maiolica bianca, concepita e sfornata all\u2019interno di un piccolo forno- laboratorio della zona mentre per le sedie un tessuto inedito ed insolito che viene dal mare.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7951\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/image-3209\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-150.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-150.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-150.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7951 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-150-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-150.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-150.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-150.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-150.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-150.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\n<em> Cos\u00ec \u00e8 all\u2019interno della mia cucina: tecniche moderne e procedimenti casalinghi, frutto della mia sensibilit\u00e0 \u201cnostrana\u201d, si mescolano e si fondono. Per questo vorrei rendere elegante anche una mollica di pane, imbevuta nell\u2019olio e profumata con l\u2019aglio ed il prezzemolo. Vorrei i colori, la freschezza, il pesce crudo e le sfoglie croccanti. La griglia per rendere la pelle di un pesce croccante e succulenta o la pelle di un volatile saporita e acidula.<\/em><br \/>\n<em> Le uova e le verdure pi\u00f9 buone della stagione, la bistecca di pomodoro alla griglia con i lamponi e l\u2019aceto balsamico, le zucchine ripiene, la piadina e i sardoncini. Le canocchie, i calamaretti, le vongole nostrane, le seppie ed il sapore perfetto dei crostacei. L\u2019olio d\u2019oliva extra vergine mi piace cos\u00ec tanto che ne far\u00f2 una salsa e le patate secondo me sono importantissime, fritte tre volte, schiacciate con le olive nere buone, arrostite nel burro chiarificato con<\/em>\u00a0<em>il rosmarino, salvia, timo, scalogno e aglio. <\/em><\/p>\n<p><em><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7952\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/image-3210\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-151.jpeg?fit=784%2C508&amp;ssl=1\" data-orig-size=\"784,508\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-151.jpeg?fit=300%2C194&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-151.jpeg?fit=640%2C415&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7952 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-151-300x194.jpeg?resize=300%2C194\" alt=\"\" width=\"300\" height=\"194\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-151.jpeg?resize=300%2C194&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-151.jpeg?resize=768%2C498&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-151.jpeg?w=784&amp;ssl=1 784w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>E ancora i guazzetti e l\u2019agnello, il piccione, l\u2019anatra, il maiale, le animelle ed il coniglio cucinati espressi, con lunghe cotture e poi ripassati in casseruola per conferire loro l\u2019onore e la dignit\u00e0 che meritano. Tutto questo \u00e8 Nostrano, il mio luogo, il mio ristorante.<\/em><br \/>\n(Stefano Ciotti)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7949\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/image-3207\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-148.jpeg?fit=1476%2C275&amp;ssl=1\" data-orig-size=\"1476,275\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-148.jpeg?fit=300%2C56&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-148.jpeg?fit=640%2C119&amp;ssl=1\" class=\"aligncenter wp-image-7949\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-148.jpeg?resize=300%2C56\" alt=\"\" width=\"300\" height=\"56\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-148.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-148.jpeg?resize=300%2C56&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-148.jpeg?resize=768%2C143&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-148.jpeg?resize=1024%2C191&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-148.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.nostranoristorante.it\/\"><span style=\"color: #0000ff;\"><strong>Nostrano Ristorante<\/strong><\/span><\/a><\/p>\n<p style=\"text-align: center;\">Piazza della Libert\u00e0, 7<br \/>\n61121 Pesaro<br \/>\nTel. 0721.639813<\/p>\n<p style=\"text-align: center;\"><a href=\"mailto:info@nostranoristorante.it\"><span style=\"color: #0000ff;\">info@nostranoristorante.it<\/span><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/nostranopesaro\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-150x150.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.instagram.com\/nostrano_pesaro\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-ciaccio-assaggia-roma\/image-3056\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-7630\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11-150x150.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1280&amp;ssl=1 1280w, 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Stefano si forma all\u2019interno delle cucine di Gino Angelini e Vincenzo Cammerucci. Nel 1992 \u00e8 alla Taverna Righi di San Marino con Luigi [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10138,"parent":6441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Stefano Ciotti - Nostrano Ristorante, Pesaro - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stefano Ciotti - Nostrano Ristorante, Pesaro - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Stefano Ciotti Nato a Rimini, classe 1973. Stefano si forma all\u2019interno delle cucine di Gino Angelini e Vincenzo Cammerucci. Nel 1992 \u00e8 alla Taverna Righi di San Marino con Luigi [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/\" \/>\n<meta property=\"og:site_name\" content=\"Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/groups\/salaecucina\" \/>\n<meta property=\"article:modified_time\" content=\"2018-04-08T23:05:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-564.jpeg?fit=1476%2C936&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"1476\" \/>\n\t<meta property=\"og:image:height\" content=\"936\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@ChefMaitre\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/\",\"name\":\"Stefano Ciotti - Nostrano Ristorante, Pesaro - #ChefeMaitreLab\",\"isPartOf\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-564.jpeg?fit=1476%2C936&ssl=1\",\"datePublished\":\"2018-02-17T15:25:13+00:00\",\"dateModified\":\"2018-04-08T23:05:25+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-564.jpeg?fit=1476%2C936&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-564.jpeg?fit=1476%2C936&ssl=1\",\"width\":1476,\"height\":936},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-ciotti-nostrano-ristorante-pesaro\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"chef&amp;ma\u00eetre LAB\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Stefano Ciotti &#8211; Nostrano Ristorante, Pesaro\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/\",\"name\":\"Il Blog di chef&amp;ma\u00eetre\",\"description\":\"L&#039;idea nasce da Massimiliano De Stefano, il fondatore di chef&amp;ma\u00eetre, un brand registrato. 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