They are the daily ambassadors, in 100 foreign cities, of the tricolor "way of food" and have resisted even a very complicated 2020. Gambero Rosso has reviewed 700 in its international guide and awarded the best seven. here they are
We are at the forefront to support the universal value of Italian gastronomic culture: The Italian kitchen, since last July, it has promoted a great choral initiative to nominate "Italian cuisine" as an intangible heritage of humanity to Unesco. He did so – not only symbolically – by entrusting the direction of the individual numbers to Massimo Bottura, Davide Oldani, Antonia Klugmann, Carlo Cracco, Niko Romito, Antonino Cannavacciuolo. Because it is through our cooks, especially those in the front row, who must pass the fundamental concept: we are number one, for the ability to interpret our products and create universally enjoyable dishes. Without contamination of any kind and respecting the best Italian spirit. Very difficult because theitalian sounding it is a widespread phenomenon at all latitudes and there are thousands of places in the world with flags, signs and tricolor menus, but a mediocre culinary proposal, sometimes unworthy. Especially on pasta and pizza.
Big names
This is why the work of Gambero Rosso remains meritorious and for the fourth consecutive year – through the digital guide Top Italian Restaurants – closely monitors the evolution of our cuisine abroad, narrating the virtuous work of restaurants, trattorias, bistros, wine bars, pizzerias that do not disappoint. In total, the inspectors led by Lorenzo Ruggeri have selected over 700 premises in more than 100 cities in the world. And like the guide to restaurants in Italy they awarded the best with land Three Forks (18), Three Shrimps (13), Three Cloves (15) and Three Bottles (19). At the top there are several important names: Umberto Bombana in Hong Kong, the Cerea in Shanghai, Luca Fantin in Tokyo, Niko Romito in Shanghai, Ciccio Sultano in Vienna, Massimo Bottura in Dubai, the Iaccarino in Toronto, Giovanni Passerini and the pizza chef Gennaro The other dough master Ciro Salvo was born in Paris in London.
The Cerea higher and higher
Crossing the evaluations and without taking into account the pandemic situation, those who want to eat well Italian style must focus on Paris (growing), New York (confirmed) and Singapore (trend). But the seven special awards went to people or locals in other cities. The Pizzeria of the Year, for example, is located in the shadow of Tokyo Tower: it is Peppe Naples is about by Giuseppe Erricchiello, a highly talented and tenacious pizza chef, while the Restaurant of the Year rewards the experience of the Cereas, who are able to offer an exceptional quality standard in China. From Vittorio in Shanghai it allowed the Bergamo family to reach seven Michelin stars: the three from the parent company in Brusaporto and the two from the restaurant at the Carlton in St. Moritz, were added, since last October, by two from the first restaurant in China. That's not all: in a few months the Cereas will open a bistro in the new Ucca museum, also in Shanghi.
Cooks from every region
The Chef of the Year is another son of Bergamo: Mario Gamba, patron of Acquarello in Munich, which has been offering creative cuisine since 1994 and is working with excellent delivery. The destination of the award for the Wine List of the Year was surprising: it ended in Bordeaux, where in the delightful bistro Temptations, Johanna and Giovanni Pireddu offer an author's cellar, entirely made up of Italian labels. Not bad in one of the great French wine areas. The Emerging Restaurant is instead Mono to Edinburgh, a contemporary format that strongly focuses on vegetarian recipes, essential flavors and a healthy and targeted contamination. Two young Lombard chefs drive it, Andrea Pruneri is Simone Croci. The awards for the Opening of the Year went to the Sicilian chef Accursio Lota, who inaugurated the Trattoria Choirs Pastificio in San Diego. Finally, the Guardian of Tradition Award for the restaurant From Emma to Montreal: a cuisine made of gestures, traditional and genuine flavors just like Emma Risi, who moved to Canada in the 1992 bringing with it – in addition to the Roman accent – recipes that have never changed. Her dishes are simple, authentic and tasty: but above all perfect, because to defend Italian cuisine they serve Massimo Bottura as much as a cook who is faithful to her culinary homeland.
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