Massimo Bottura, absolute and inimitable Chef-patron of the legendary Osteria Francescana in Modena, three Michelin stars, consecrated in second place in the list of The World's 50 Best Restaurants Awards 2015, which hosted the French president Hollande with our premier Renzi, during the recent bilateral summit, making the illustrious guest exclaim in terms of cuisine "Italy-France, 2 to 0" does not border, but it is up to the stove, the absolute perfection.
The Restaurant Guide de L'Espresso 2016 directed by Enzo Vizzari has awarded it not only the first place among Italian restaurants but also the score of 20/20, for the first time in its now thirty-year history.
An acknowledgment that does not come as a surprise but crowns a long history of this former petroleum product wholesaler in the family business who at a certain point in his life decides to interrupt his law studies to devote himself to cooking in a small restaurant in Campazzo, near Nonantola, who therefore gained experience with the classic French cuisine of Georges Cogny in Val Nure studied with Alain Ducasse in the prestigious «Le Louis XV» in Monte-Carlo, passes through New York and then arrives at the Catalan chef Ferran Adrià in the El Bulli restaurant in Spain, where he learns the basics of molecular cuisine. And from these experiences he comes to place himself at the top of international cuisine by experimenting and innovating, but always with an eye to the flavor of the origins and tradition. "The one that wins, also thanks to the affirmation of an exceptional testimonial like Massimo Bottura - commented Vizzari - is a cuisine that is as identity-bearing, that is Italian and recognizable, as it is finally modern".
There is another positive note from the results emerging from this year's L'Espresso Guide. There guide that reviews 2.700 restaurants throughout Italy assigns scores ranging from three to one hat to the top of Italian excellence catering for a total of 470 establishments with a score ranging from 15/20 to 20/20 of the solitary Bottura.
Well this year the three hats (score from 18 up) from 27 last year have become 34, a sign of a strong growth in quality of our signature cuisine, the two hats have awarded 84 restaurants, 1 hat is went to local 470. In the gotha of the three hats, Enrico Crippa's Piazza Duomo restaurant in Alba rises to second place with 19,75/20 and confirms itself in third place with 19,5/20 Heinz Beck's Pergola at the Hilton in Rome, Le Calandre by Massimiliano Alajmo in Rubano in the province of Padua, Casadonna-Reale by Niko Romito in Castel di Sangro.
Following with 19/20 are confirmed Combal.Zero by Davide Scabin in Rivoli Torinese, Uliassi in Senigallia, Villa Crespi by Antonino Cannavacciuolo in Orta San Giulio, Vissani to Baschi. At 18,5/20 there are two new entries: To Amici by Emanuele Scarello in Udine and Taverna Estia by Francesco Sposito in Brusciano while Antica Corona Reale by Giampiero Vivalda in Cervere, Dal Pescatore by Santini in Canneto sull'Oglio, Duomo remain confirmed by Ciccio Sultano in Ragusa-Ibla, Enoteca Pinchiorri in Florence, Enrico Bartolini in Cavenago Brianza, St. Hubertus by Norbert Niederkofler in Badia, La Madia by Pino Cuttaia in Licata, La Peca by Portinari in Lonigo, Madonnina del Pescatore (Moreno Cedroni) of Senigallia, Osteria del Povero Diavolo to Pier Giorgio Parini in Torriana.
Still promotions for the score of 18,5/20 with Watercolor in Fagnano Olona, Del Cambio in Turin, Il Palagio of the Four Seasons Hotel in Florence, La Trota in Rivodutri, Lido 84 in Gardone Riviera, Lorenzo in Forte dei Marmi, Ristorante Berton in Milan. Join the group of winners with 18/20 Casa Perbellini in Verona while Colline Ciociare in Acuto, Cracco in Milan, Da Vittorio in Brusaporto, Laite in Sappada, La Torre del Saracino in Gennaro Esposito, great exponent of Mediterranean cuisine in Vico Equense.
For statistics lovers the region Lombardy remains first in Italy for the number of quality tables (that is, for restaurants that have been awarded at least "a hat"). In second place is Campania which now boasts the highest concentration of starred chefs in the golden triangle that includes Naples and the Amalfi and Sorrento coasts with the related islands (and the legendary Iaccarino patron of "Don Alfonso" of Sant'Agata on due Golfi, the man who was the first to revolutionize Neapolitan cuisine was awarded the Lifetime Achievement Award this year), followed by Piedmont and Tuscany.
"Italy knows how to bring out its best in the most unfavorable contexts - comments Enzo Vizzari again - and today our food and wine is experiencing a sort of new "risorgimento", enjoying a benevolent wind that rewards authentic made in Italy. Quality Italian wines are increasingly appreciated and better sold all over the world, just as there is a real interest abroad almost everywhere in our avant-garde cuisine and not just in the traditional "trattoria" cuisine.
Finally, the latest addition to the L'Espresso Guide is reserved this year for the Pizza Napoletana. "Pizza – be it "Neapolitan", "Roman" or "gourmet" – is another local excellence that has been able to win the respect of even the most demanding palates". And an insert has been dedicated to the best pizzerias in Italy to go without fail.
Below is the link with the complete list downloadable in pdf
Attachments: The best restaurants in Italy.pdf
