Il Tiglio

The story

Il Tiglio: Michelin-Starred Contemporary Italian Cuisine in Montemonaco, Comunanza

Il Tiglio: A Michelin Star in the Sibillini Mountains

In the small fraction of Montemonaco, under the shadow of the Grande Corno della Sibilla, Il Tiglio began as an agriturismo. Chef Enrico Mazzaroni’s path has been shaped by upheaval: the 2016 earthquake that destroyed the restaurant, a stint by the sea in Porto Recanati, and a conscious return to his beloved mountains. Today, his cooking has earned a Michelin star—the first in the province of Ascoli Piceno to enter the guide.

Mazzaroni’s cuisine is unmistakably his own. It is driven by an innate curiosity and a profound link to the Monti Sibillini territory. The menu looks to origins, focusing on the function of raw ingredients, their context, and the humus from which they come. The kitchen is now strengthened by a unique synergy with second chef Sabrina Tuzi, formerly his sous chef, who has stepped up to co-lead the vision.

The inspiration for the cooking comes from two elements: the land and the seasons. The Sibillini mountains offer a rich larder—wild herbs, berries, flowers, and fruits in spring and summer; preserved and fermented goods in winter, including excellent local potatoes. Poultry and meats come from the family farm, followed without force. When the restaurant’s own production isn’t enough, Mazzaroni partners with select local producers like Felicetta, Mercuri, and others.

This is contemporary Italian cooking that stays close to its roots. The Michelin star recognizes the high quality and clarity of the dishes—a reflection of a chef who has rebuilt his dream in the place he calls home.