It's the restaurant Passerini in Paris, led by the Roman chef Giovanni Passerini, the best Italian restaurant in the world. The inspectors of 50 Top Italy, the online guide dedicated to the best of Italian restaurants inside and outside Italy. 43 years old, a degree in business administration, 40 years old, a degree in business administration, trained in the kitchens of giants of the restaurant industry such as Alain Prassard, Inaki Aizpitarte and Peter Nilsson had already been elected best chef of France for 2016, Yes "The Foodings” one of the most popular guides beyond the Alps. Now the new consecration. Behind him they take the podium Don Alfonso 1890, in Toronto, e Heinz Beck, in Tokyo. Places led by two of the most prestigious names in Italian catering, namely the Iaccarino family, who from Sant'Agata sui Due Golfi revolutionized the concept of Mediterranean cuisine, and Heinz Beck himself, a German transplanted to Rome, soul of a temple of gastronomy such as La Pergola. Fourth and fifth position for Watercolor, in Munich, e 8 ½ Bombana, in Hong Kong, restaurants led by two great chefs who have emigrated for some time, namely Mario Gamba and Umberto Bombana.
The top 50 sees theEurope, thanks to the presence of 18 brands from the Old Continent, followed by North America, at 16, (14 in the US and 2 in Canada) and sinceAsia, to 10. But, confirming the global fame of Italian cuisine, all continents are visited: in fact, there are 3 restaurants in Latin America (2 in Brazil and 1 in Mexico), 1 in Australia, 1 in South Africa, 1 in United Arab Emirates. The primacy of the city goes to New York, where there are no less than 7 standard-bearer restaurants of Made in Italy; detached, at 4, Paris and Hong Kong, and then, at 2, London, Copenhagen, Singapore, Tokyo, Bangkok and Washington. The case of Geneva is particular, a Swiss town that can count up to 3 places where you can find excellent Italian food.
All the establishments present in the guide are able to offer, for cuisine, style and authenticity of the products, one insight into Italian culture. But that's not all, another common and fundamental characteristic is that of possessing a gastronomic philosophy for those who propose Italian food abroad, which we could define as 2.0. And therefore a cuisine with firm roots in tradition but at the same time open to new horizons, available to the contamination reciprocal and that manages to make intelligent use of the products of the host area. 50 top Italy, freely available online guide is a signed project SDSM edited by Barbara War e Albert Know, together with the journalist Luciano Pignataro.
