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Iolanda Award 2024, the new edition begins – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


The press conference to present the seventh edition of the event took place today in Milan, at the Gusto Sobrio space Iolanda Awardnational literary competition dedicated to cookbooks and recipes.

The Iolanda Award was born from an idea of Vera Slepoj and Davide Paolini, Presidents of the Award and the Jury, with the desire to establish for the first time a national award dedicated to the best cookbook and recipe book. The Award includes different categories: Cooking and Recipes, Literature on Wine, Healthy Cooking, Memory Recipes, Local Cuisine.

The Jury of the Iolanda Prize

Presidents of the Prize and the Jury: Davide Paolini, Vera Slepoj

Cooking and Recipes Award: Valeria Bisanti, Guido Bosticco, Benedetto Cavalieri, Diego de Leo, Silvio Perrella, Michela Santoro, Giuseppe Seracca Guerrieri, Pietro Torrigiani Malaspina, Paola Trifirò (Iolanda Prize 2021), Marina Valensise

Honorary President of the Wine Literature Award Jury: Lamberto Frescobaldi

Wine Literature Award: Rossana Bettini, Lorenzo Capellini, Gilda Caputo, Stefano Cosma (Iolanda Prize 2021), Massimo d’Amore, Tiziana d’Antoni, Nicola de Castris, Maddalena Fossombroni, Enrico Pandiani (Iolanda Prize 2020), Maurizio Zanella

How to participate

They can participate in the Iolanda Award all Italian publishing houses with a published work on a topic strictly related to recipes and the culture connected to them, such as history, originality, illustrations; the publication period of the candidate works is between 20 September 2023 and 10 August 2024. Judging the literary works will be Italian personalities and excellences linked to the world of Italian culture and cuisine.

Why the Iolanda Award

The name of the project was inspired by Mrs Iolandaa chef from Salento who represents all the child chefs who cooked in the square and contributed to making Italian cuisine an excellence: the Iolanda Award wants to be a tribute to this symbolic figure – since Italian cuisine is a cuisine of knowledge and figures of women, who learned the trade from a very young age, cooking in the family and for parties, the secret and precious recipes that were handed down – and at the same time a way to enhance the great tradition of Italian cuisine, celebrating those recipes that are a inalienable treasure of every family’s history.

Nico Acampora, founder of PizzAut, receives the Guido Carli Award – Italian cuisine reinvented by Gordon Ramsay


Congratulations to Nico Acampora of PizzAut: on May 10th the Guido Carli Award for Social Commitment and Inclusion through work thanks to his magnificent project, the first and only pizzeria chain in Italy managed by autistic children. Starting from his personal experience as a parent, Acampora felt the need to create opportunities for people with autism like his son. To date, with two pizzerias open in Cassina De’ Pecchi and Monza, he is a true visionary entrepreneur.

«It’s not just a question of occupying the kids’ time: whoever decides to create a restaurant like ours must do something real workwith the right training period and the right level of pay. Too often there are companies that approach young people with disabilities to work, but then never hire. Hiring is fundamental because work has immense power: it gives dignity, gives a future and provides kids with tools that without work they would never know they had”, Nico Acampora told us.

picture alliance/Getty Images

What is the Guido Carli Award?

The Guido Carli Award bears the name of the former governor of Bank of Italy and former Treasury Minister and is awarded every year to personalities who have distinguished themselves for their social commitment, successes in the entrepreneurial field, as well as for having brought prestige to talent and to Italian genius in the world.

Who is on the jury for the 2024 Guido Carli Award?

The special bronze medal minted by the Polygraphic Institute is awarded by a high-level jury made up of CEOs, top managers, entrepreneurs and publishers. After more than a decade, it has been partly renovated and today is made up of:

  • Ornella Barra, COO of International Walgreens Boots Alliance
  • Urbano Cairo, president of Cairo Communication and RCS
  • Flavio Cattaneo, CEO and general director of Enel
  • Claudio Descalzi, CEO of Eni
  • Luigi Ferraris, CEO of Ferrovie dello Stato Italiane
  • Andrea Illy, president of Illycaffè
  • Matteo Lunelli, president and CEO of Cantine Ferrari
  • Giampiero Massolo, president of Ispi and Mundys
  • Claudia Parzani, president of the Italian Stock Exchange
  • Ettore Prandini, president of Coldiretti
  • Alessandra Ricci, CEO of Sace
  • Stefano Sala, president and CEO of Publitalia ’80

Who is Antonio Ziantoni, Michelin young chef 2021 award – Italian Cuisine

Who is Antonio Ziantoni, Michelin young chef 2021 award


Smiles, humility, technique and a team of close-knit young people: the announced success of Antonio Ziantoni, Ida Proietti and Christian Marasca, who have conquered the only new star in Rome with their restaurant in Trastevere

When a couple of years ago he opened this beautiful restaurant in the heart of Trastevere, a stone's throw from Piazza San Cosimato, we had already had the opportunity to talk about a gourmet revolution that was experiencing that somewhat secluded side of a tourist district, but also definitely alive in the capital. Immediately Antonio Ziantoni and the delightful Ida Proietti, his partner in work and in life, had made it clear that they wanted to aim high.

And if at the beginning everyone was talking about the fact that he was one of the "Genovese boys", the boys who grew up professionally in the kitchens of Pagliaccio (the only two-star restaurant in Rome), it soon became clear that not only Antonio Ziantoni was one of the best, but also that his project was probably the one that best suited Michelin's ethical and aesthetic standards. A creative and technically flawless cuisine, a room managed with grace by Ida, who set it all up an informal elegance, with a nice equipment e a cellar more than at the height. Youth and smiles to season everything, with a healthy competitive attitude (they never hid that the goal was the star), but with humility. All sweetened by the pastry shop by Christian Marasca, which alone has earned a delivery and take-away line in the darkest moments of the pandemic.

From here to star, complete with an honorable mention as Young Chef 2021, it took too long, because those who live and attend restaurants in Rome had already had this group of young talents under their lens for some time. After 2019 of understandable caution, in the last edition many had said: "Too bad, it will be for next year". In between there was a pandemic, the fear that the projects of enterprising young people like Antonio and Ida could go up in smoke, between one lockdown and another.

Finally the recognition they were waiting for has arrived, to give a well-deserved breath of fresh air, because you can bet that Zia will be sold out at the evening reopening. Those who have already been there will certainly go and seek out the sensations of very successful dishes such as veal sweetbread, three milks and tomato, or the oyster that goes with cucumber and gin in summer and goes well with cabbage and nerves in winter. In the first courses the pasta is strictly homemade and a risotto can never be missing (now the one with buffalo, lemon and gentian is on the menu), while among the latter the choice falls easily on the the civet pigeon, which is now a signature dish. The desserts, as mentioned, deserve a separate mention: an ups and downs of memories, from babà to millefeuille, where however the technique of another great young professional prevails, Christian Marasca.

Last but not least, here you have a starry experience a more than competitive prices, even low for the capital. The five-course tasting menu is € 55, the seven-course menu is € 75. It is hoped that they will manage to maintain these near-crisis prices. For now only for lunch, from Wednesday to Sunday, hopefully soon also for dinner.

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