Research, study and careful selection of products leads to an end result that never disappoints: inn, tavern and pinseria, for all tastes
It all began in 1990 in Villa Corti, a small hamlet of Venarotta, just outside Ascoli Piceno. Gabriele Cennerini, an open-minded innkeeper and entrepreneur , sensed that the place and the business held potential worth exploring.
In ’98, after attending some professional courses and taking the opportunity to expand the premises, the tavern became a pizzeria and began its rise. “In the beginning,” Cennerini says, “Anno Mille was the classic village bar, with no food service, but after meeting with 5 Seasons and its experts, I realized that a pizzeria would be a good investment, and so it was.
The first step is Neapolitan pizza, the basics of which he learns thanks to the teachings of 5 Stagioni’s technicians, such as Graziano Bertuzzo; he slowly becomes passionate about the product and delves into every nuance of the process to interpret pizza according to methods and techniques of various kinds, making a type of gourmet pizza which today complements the traditional with variations and customized recipes. New flours, new methods; Gabriele Cennerini’s experience increases and he is offered opportunities that seizes in due time by opening two more venues in succession, this time in downtown Ascoli Piceno, next to the cathedral, perfectly positioned to offer what he has in mind: a new, light pizza, creative and evolved.
“I make doughs with different flours, classic or stone-ground, use local raw materials from the Marche region, and have focused on the quality of ingredients and technique,” Gabriele Cennerini explains, “a production philosophy that I am passing on to my young contributor Davide Fazzini who, at only 24 years old, is already a Passionate and very gifted pizza maker. I am the one who decides and I organize the production line, check and set up, But David executes and manages the kitchen of the Inn Year Thousand with a lot of professionalism.” Today, there are 3 Anno Mille pizzerias: the historic Locanda Of Venarotta, the Osteria and Pinseria in Ascoli. Because in the 2020, in the midst of the pandemic, the latest project of Cennerini: a pinseria, take-out place where the product main ingredient is pinsa, light, hydrated, with rice flour e little gluten, a treat that the people of Ascoli have welcomed with much enthusiasm.
The secret of the pinsa and pizza of the Year One Thousand, are. high hydration and double baking: the product is cooked a few minutes then taken out of the oven to expel steam and re-cooked for the purpose of completing the cooking losing moisture. The result is a product that is soft on the inside and crispy out, light and much appreciated. “In full lockdown, without even being able to inaugurate it. – Cennerini tells – the pinsery has been the support of whole business because with takeout and delivery it gave us the possibility of continuing to work with the other two closed premises. Today, that we have reopened, we can say that the Year One Thousand is a success, and we are proud of it. The idea of differentiating activity is useful, especially in the moments of criticality: it allows us to intercept different groups of customers and meet different needs.”
People are going back out, they feel like it, and the summer will be about sure a good summer; Gabriele Cennerini is convinced: “I observed an interesting aspect in people. returning to the restaurant, and that is the focus on quality. They are all much more aware of what they eat And they care about quality rather than quantity. It seems to me a positive element; it means they know how to recognize the value of the product we offer them.”
Ascoli Piceno, a historic city that preserves noble towers and bell towers of value – which is why it is called “the city of a hundred towers”-discreet beauty, also known to most for its famous olives, deserves the attention of the public and the tourists who in this placid summer of 2021 will be able to rediscover its qualities, both gastronomic and artistic. Recently, the city, in fact, has been nominated for the prestigious “Italian capital of tourism and culture” recognition. Says Gabriele Cennerini, “We are proud of this, and we are we hope to be chosen; it would be a huge incentive to tourism and the city’s economy. Meanwhile, we, at the Year One thousand, let’s do our part, then we’ll see.”
