BIOGRAPHY Mirko Pedroni Chef and Patron of the “Da Mirko” Restaurant I am 44 years old and I am a cook. I dedicate my time and energy to cooking, my great passion for more than 26 years. I always think about the kitchen: during the day while I choose the raw materials from which I draw inspiration for my dishes, at night even when I sleep and when I wake up I like to make what I've just dreamed of come true. I was born in Cecina on 10 May 1979, after compulsory schooling I decided that my job would be to be a cook. I remember my elementary school teacher summoned my parents to let them read an essay in which I explained my intention to practice the profession of cook. I saw restaurants as a place for celebration and conviviality; I also wrote that people "would never stop eating." With these premises I attend the Professional State Institute for the "Enrico Mattei" Services Sector, in Rosignano Solvay (LI) (with branch in Castiglioncello Località "Le Forbici"), with the Address Services for Enogastronomy and Hotel Hospitality, graduating in 1996 with honors. During the summer holidays, I take my first steps in the kitchen of the oldest restaurant in Marina di Cecina, "Il Faro". Since 1957, the place has belonged to the Poggetti family, and the talented Chef Rosario Larosa has been in the kitchen for 35 years. After graduating I went to work at the restaurant of the French Tourist Village Club Cecina, located on the sea in Località Gorette, in San Pietro in Palazzi (LI). Here, from 1996 to 1998, thanks to the expert Chef Hugo, I learned the fundamental principles of international cuisine. In the winter of 1998 I had my first work experience away from home at the "il Boschetto" restaurant in Abetone (PT), a well-known ski resort. From 1999 until 2002, I worked side by side with the great Chef Mauro Bazzichi of the "Bagatelle" restaurant in Marina di Cecina, an experience that I consider the most important of my career, from which I learned the basics of cooking and the importance of seriousness during the service. After this very positive experience, in the first months of 2003, waiting for the summer season, I work at the well-known restaurant "il Mocajo" in Casino di Terra (PI) During the 2003 and 2004 season, I assume, as Chef, the responsibility of the Restaurant Kitchen of the “Il Delfino” Bathing Establishment/Disco in “Le Gorette” in San Pietro in Palazzi, Cecina. From the end of 2004 until mid 2005 I work with Chef Umberto Creatini at the Osteria "la Cinquantina" from which I learn many traditional historical recipes. Having now reached the ability to "walk on one's own legs" I decide to take over the management of the restaurant of the "Il Delfino" bathing establishment. From 2006 to 2010 an experience that will give me a lot of satisfaction and will make me known as a Chef and manager. Then, in January 2011, I moved to the seafront of Marina di Cecina and opened my new restaurant "Da Mirko". Here I begin not only a new and demanding experience, but also the study and implementation of new cooking techniques, changing the vision of the kitchen and modernizing myself in the use of cooking techniques that respect and enhance the raw materials, such as "vasocottura", "oil cooking ” , “low temperature sous vide” and recently I'm experimenting with vacuum addition during cooking at low temperatures. I also delight in the use of molecular cuisine as long as it is natural, such as the use of the smoker, maltodextrin to transform liquids into powders, the thickener agar agar when used hot and locust bean gum when cold to create jellies, xanthan gum for contrasting decorative gels such as the beautiful blue gel given by the oxidation of cabbage. Particular attention to intolerances and allergies, I create an entirely gluten-free and lactose-free menu, excursions into vegan cuisine that enhance the theory of healthy eating. In May 2015 the first television experience, recording 4 episodes of a cooking show and a recipe for the web. Since January 2017 I have had the pleasure and honor of representing my cuisine but above all Italian cuisine abroad, receiving the position of executive chef from an important Italian food distribution company in France, which opened the restaurant in November 2017 italiano L'ATTIMO77 in Evreux, where I designed the layout of the kitchen, the choice of equipment, the purchase of the equipment and the drafting of the menu, as well as proposing, explaining, putting it into practice and analyzing the costs. In June 2019 the big decision, which to many seems risky, that is, I choose to leave the sea view to move to the center, and thus create a high-level, intimate, welcoming restaurant with an open kitchen and attention to detail. The passion for cooking, the desire to change, to devote even more attention to the customer, to focus on raw materials and create new dishes every day with seasonal products, found at the fish market and beyond, bring me up to December 20, 2019 in which I open the Da Mirko restaurant in the center of Cecina with great joy and satisfaction. This is ME, with esteem and affection I thank and