The Cerea have just reopened Da Vittorio. Many will begin services in June. Someone is waiting for July. Here is the complete picture of the best restaurants on the peninsula, ready to resume their role as ambassadors of our haute cuisine.
Nobody ignores that eleven Michelin stars are a drop in the universe of Italian catering, which counts (counted, we fear) on over 30 thousand places in each category. And that put together, at full occupation, they gather little more than 400 seats per service: by the way, now, two thirds will be fine. But they are fundamental, the spearhead of a constant growth of the 'movement': ten years ago there were only six. As he always says Alain Ducasse: "Without haute cuisine there would be no kitchen for everyone, exactly as it happens in fashion." And in fact, we must not forget that our first line covers the world, helps the best supply chain of producers (of food and wine) and allows young talents to learn and continue on their way later. Without forgetting that they are a popular destination for rich foreign tourism, probably absent in the coming months. But he will return as soon as possible, we are sure.
The route of quality
For this reason, we decided to X-ray the situation of their openings after the first week in which the heart of Italy's food began to beat again, amid a thousand problems. Beyond that each patron has (rightly) made his own choices, we like to emphasize the security that the author's cuisine – the one to which customers have become accustomed – is not questioned. Explain Enrico Bartolini: «We have made such an effort to raise the level of our kitchen that we have to pick it up quickly. Italy is the country of small excellences, nobody in this world beats us. Woe to distort the concept . The most recent of the three-starred with his club at Mudec in Milan says it and with different words he reaffirms it Antonio Santini, patron of the oldest of the group, namely Dal Pescatore in Canneto sull'Oglio. «In recent months I have read several times that someone is planning a definitive return to traditional, simple cuisine. I do not exclude it, but I go further: I think that the great chefs, in any place they work, will always manage to excite us, the donkeys to shit. " Here it is.
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