Cattolica’s Gente di Mare Restaurant Welcomes Chef Fabio Rossi: A Culinary Renaissance

Giacomo Badioli, proprietor of the esteemed Gente di Mare seafood restaurant nestled on Cattolica’s harbor, has launched an ambitious revitalization project. This significant investment underscores his commitment to the future of hospitality and fine dining along the Romagna Riviera. Leading this culinary transformation is Chef Fabio Rossi, who brings a fresh, innovative approach to the restaurant’s menu. The new culinary vision celebrates the region’s bounty, showcasing the freshest Adriatic seafood alongside locally sourced produce from nearby hillside farms. This farm-to-table philosophy underlines the restaurant’s dedication to quality and provenance.

Chef Rossi’s signature style emphasizes refined simplicity and masterful technique, creating dishes that are both inventive and deeply satisfying. His extensive career, including his groundbreaking role as the first Romagna chef to earn a Michelin star at Rimini’s Acero Rosso, and subsequent work at San Patrignano’s Vite restaurant and San Marino’s Righi, has honed his culinary artistry. His experience is evident in the summer menu’s innovative creations. For instance, the amberjack carpaccio, artfully prepared with a tamarind sauce and vibrant vegetable salad, or the pan-seared scallops in a hazelnut crust, paired with a delicate cress and confit cherry tomato cream. Even the marinated and smoked mackerel, presented with tender young chard and a refreshing lemon and Greek yogurt sauce, reflects this new focus.

“Gente di Mare is renowned for its exceptional seafood,” explains Chef Rossi. “Many of the restaurant’s signature dishes remain, but we are introducing exciting new taste experiences, enhancing our offerings. We’re focusing on diverse textures and novel pairings, and this autumn we’ll expand to include high-quality meats, providing more choices for colder months.”

Alessandro Bergnesi and Raffaele Leonardo continue to oversee the impeccable hospitality and curated wine list that have become hallmarks of Gente di Mare. Giacomo Badioli emphasizes the importance of Chef Rossi’s arrival, stating, “This represents not just a gastronomic upgrade, but a significant investment in the future of Cattolica’s culinary landscape. The recent economic challenges have made innovation crucial. We must elevate our offerings and enhance our reputation, and a world-class restaurant plays a key role in achieving this goal.”

Giacomo Badioli’s restaurant group – encompassing Novecento in Rimini, A Pesci in Faccia, Gente di Mare in Cattolica, and Falco in Vallugola – consistently adapts to evolving market trends and customer expectations. Each establishment offers a unique blend of hospitality, dining, and entrepreneurial vision, delivering high-quality, innovative culinary experiences that showcase the region’s contemporary appeal. These four distinct locations celebrate the Romagna’s rich hospitality tradition, blending timeless values – warmth, simplicity, and genuine hospitality – with modern design and culinary creativity. The restaurants collectively embody the enduring principle that true tradition is a constantly evolving legacy, a narrative they continually co-create with their guests.