Gambero Rosso 2020 Guide: here are the best – Italian Cuisine

Gambero Rosso 2020 Guide: here are the best


In the edition celebrating 30 years of activity, there is only one new Tre Forchette: Idylio in Rome. And the confirmation of Niko Romito's Real as a number one restaurant. But also a lot of attention towards the youngest, in the kitchen and in the dining room

Thirty years after the first edition, the Gambero Rosso Guide to Italian Restaurants celebrates an important birthday, confirming the good moment of our catering and carefully observing the evolution in every sector. In 1991, the year in which the first edition was made, 966 rooms were reviewed, three of which earned the Three Forks. 30 years later, for the 2020 edition, 2685 places are examined and 35 are Three Forks, that is the top of the sector. It is not just a question of numbers, but of a world that has changed for the better. Starting from the concept that the restaurant must be an overall experience, in this edition the evaluation system has been changed, still in hundredths, but decreasing the importance of the kitchen – from 60 to 50 – for the benefit of the hall that has passed from 20 to 30. The maximum value for the winery is 20. This made it even more difficult to stay or enter the elite of the Three Forks. And for this reason a new alert was created: the Two Red Forks to signal the locals ready for the leap in quality.

The exploit of Francesco Apreda

Let's start with the Three Forks: compared to last year, there are no more Ilario Vinciguerra in Gallarate, Colline Ciociare in Acuto, La Siriola of the Ciasa Salares Hotel in San Cassiano (closed) and Imago of the Hassler Hotel in Rome. The only new Tre Forchette of the 2020 edition, the Idylio of the Pantheon Hotel, has a history linked precisely to the Imago: the chef Francesco Apreda had left it in February 2018, after 16 years of work, to move to the new structure, still in the Capital. In six months he returned to the top. The podium of the Three Forks lost only one of the three rooms that were paired in the second step in 2019: now there are with 95/100 Osteria Francescana in Modena and La Pergola of the Hotel Rome Cavalieri in the capital because (strangely) Le Calandre di Rubano they lost a point. The king has not changed, namely Niko Romito, who keeps his Reale in Castel di Sangro at 96/100 touching perfection in every element: 49 for the kitchen, 18 for the cellar, 28 for the service and a bonus point for the relationship between training and use in kitchens, one of the essential visions in the Abruzzo chef's commitment.

Eye to Footprint

The elites of the individual categories, in part, have changed: i Tre Gamberi (taverns and trattorias) have reached 40 with four new entries; the Three Bottles (wine bars with kitchen and wine bar) and i Tre Globes (ethnic) ten and four respectively remain, with the replacement in the first case of Damini Macelleria & Affini in Arzignano – now a restaurant – with Da Nando in Martegliacco. "Dry yourself" finally Three Mugs (now they are Nidaba in Montebelluna) and the Osteria di Birra del Borgo and Open Baladin in Rome) and the Tre Cocotte (bistrot) reduced to three: Lanzani Bottega & Bistrot in Brescia, Amo in Venice and Cucina.eat in Cagliari. Important is the designation of Impronta in Bassano del Grappa as a novelty of the year, led by Cristopher Carraro from Vicenza, already starred at Casual in Bergamo: it is usually the prelude to an excellent career, often greeted by a subsequent Michelin Star.

Women protagonists

18 special prizes. Two have gone to big names in Italian cooking such as Ciccio Sultano (restaurateur of the year) and Moreno Cedroni (for innovation), but the choice of Merano is also important Edvige Simoncelli – who works at the Idylio, among other things – as a pastry chef and from Salento Solaika Marrocco (Prima Restaurant in Lecce) as an emerging chef, confirming the importance of women (especially young people) in the kitchen. The two awards for the room are not surprising: Da Vittorio in Brusaporto for restaurants, Il Piccolo Principe of the Grand Hotel Principe di Piemonte in Forte dei Marmi for the hotel premises. If for the Gambero Rosso the Italian pasta temple is Sud a Quarto, led by Marianna Vitale (another women, then), Gianfranco Pascucci at the Fiumicino Marina the best fish dish of the season is served: Fusillo al nero in a plastic sea. Finally, an excellent idea of ​​Gambero Rosso: to report 30 young people under 30 – recalling the seniority of the guide – divided between kitchen and dining room. Some already very famous, many known but largely not yet known by the general public, but certainly with talent and desire to grow.

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