Tag: Gambero

The best pizzerias of Gambero Rosso: Campania always queen – Italian Cuisine

Honor to the pizza chefs, in this difficult season: this is what the specialized guide who indicated the best of 650 addresses in Italy wanted to do. 93 winners, all on the same level, with the leading region of pizza threatened by Tuscany

The pizzerias live (and fight with us) in the most difficult season of the new century. If we want to go beyond the technical aspect, this is the message that comes from Gambero Rosso 2021 Guide to Italian Pizzerias which was presented in streaming. A different guide, of course, from the seven that preceded it: Gambero has chosen to indicate the best among the 650 addresses he mapped throughout Italy. It has them distinguished as always according to the degree of excellence – by marking them with one, two or three segments and wheels – thus putting aside, for once, the nuances of merit and therefore the numerical score. The reason? Recognize the difficulties that all pizza makers, together with the rest of the catering sector, have experienced in recent months, but also their skill, because they have been able to reinvent themselves in the face of an emergency, showing resourcefulness and team spirit.

From here, a guide that also this year tells how the world of pizza is evolving, and all the nuances of the Italian dish par excellence, dividing them by categories: Neapolitan, Italian (in regional variants), gourmet, by the slice. The winners are 93, with 13 new entries, but also many confirmations at the top starting from Francesco Martucci of I Masanielli di Caserta (who is also number one in the ranking for the best pizzas of 50 Top Pizza), also awarded as "master of the dough" like Simone Lombardi, patron of the small but beloved Crosta in Milan. But at the top there are also Franco Pepe, Gabriele Bonci, Enzo Coccia, Renato Bosco, Simone Padoan, Antonio Sorbillo, Ciro Salvo: all cult names for fans.
Campania remains at the top with 19 award-winning clubs, followed by Tuscany with 18, Lazio with 17, Veneto with 8; Piedmont with 7; Lombardy with 6; Sicily with 4; Abruzzo, Sardinia, and Emilia – Romagna with 3; Liguria, Basilicata, Marche, Friuli-Venezia Giulia and Calabria with 1. Naples and Rome are certainly the capitals of good pizza, respectively with 9 and 12 reports at the top. In the gallery the places that have received special recognition from the guide.

The best Italian restaurants in the world for Gambero Rosso – Italian Cuisine

The best of Italian cuisine in a guide that examines 80 cities on five continents: large premises, but also bistros and pizzerias where we do not parody our recipes, on the contrary. Here are the certainties when traveling abroad and you don't want to make mistakes

The locals are loved by foreign gourmets who find Italian flavors and recipes, well interpreted. But they are also the landing places when we are abroad and the (legitimate) desire to eat a dish or a pizza to find home air comes. One of the most interesting of the Gambero Rosso guides is undoubtedly Top Italian Restaurants which reviews the best tricolor addresses abroad, now in its third year. In the 2020 edition they are reported 600 local selected restaurants, trattorias, pizzerias and wine bars located in more than 80 cities in the 5 continents. The selection is carried out with criteria that reward both the quality of the dishes offered and the attention to wines and products made in Italy. The guide, edited by journalist Lorenzo Ruggeri, is in its third year of life.

Famous names also from us

The Three Forks There are 25 tricolor of this edition. Many carry well-known signatures even in their homeland: Luca Fantin and Niko Romito in the restaurants of the Bulgari Hotel in Tokyo and Dubai; the judge of MasterChef Giorgio Locatelli with his Locanda in London; Ciccio Sultano with Pastamara in Vienna; Heinz Beck in Tokyo Carlo Cracco with the Ovo in Moscow, where the executive chef is Emanuele Pollini. And you can't miss The king of white truffle – Emanuele Bombana from Bergamo, seven Michelin stars in total – which is present with two of its premises: 8th and a half of Macao and 8 and 1/2 of Hong Kong . THE Tre Gamberi, or the best bistros and trattorias, are 15, just like the pizzerias that hit the mark with i Three wedges; finally 20 le Three Bottles, amazing collections of Italian wine in the world. The most awarded cities? A front row poker: Tokyo, Paris, New York and Copenhagen. Now we see the locals and chefs of the year.

Luca Fantin Restaurant – Tokyo

From 10 years on the tenth floor of the Bulgari Ginza Tower, the chef from Treviso has gradually built the best creative Italian cuisine in Asia, dosing the exceptional local raw materials, the rhythm of the seasons and a background matured at the service of great masters. The icon dish: Spaghetti Monograno Felicetti with sea urchins. Discounted write it, but the Restaurant of the Year is of a total class.

Giando – Honk Kong

There Wine list of the year awarded the work of Gianni Caprioli, very active in promoting the best Italian products also through his trattoria. Already, in addition to a network of niche stores. Emanuele Berselli is responsible for drawing up the wine list, with vintages also in the 50s, great expert who trained in the legendary La Ciau del Tornavento winery. From Giando, of course, you eat well.

Mancini – Stockholm

Active since 1978, for its constancy it has won the prize of Guardian of Tradition. In fact, thanks to the patron Claudio Mancini, one feels in Italy between homemade sausages served in a saucepan, two "right" slices of ham, the well-followed pastas and the true truffle in season. Excellent selection of oils and cheeses. About 2000 labels in the deep and rich cellar followed by Giancarlo Clark.

Tèrra – Copenhagen

A really interesting little place: Organic Urban Trattoria between innovation and contamination, halfway between Rome and Copenhagen. At the base there are a maniacal research of the ingredient – of the best organic producers – and the imaginative vein of Valerio Serino which is highlighted in dishes such as Spaghettone butter, anchovies and boreal bottarga. And the wine list is also original, curated by the companion Lucia De Luca. For the Gambero Rosso it is the Emerging Restaurant of the Year.

Emanuele Pollini – Ovo in Moscow

The protagonist of the TV series docu Italian taste on the Food Network he does very well even when he cooks and does not judge his colleagues. It's him Chef of the Year for the guide: talent made in Cesena, he had carte blanche from maestro Carlo Cracco in managing the restaurant of the Lotte Hotel in the Russian capital. The menu is made of very technical dishes, the right essential and very Italian in substance. And it can still improve.

Fierce Restaurant – New York

For theOpening of the Year you have to move to Chelsea, the signature is by the Roman Francesco Panella, also popular in Italy for his television programs: Little Big Italy on Nine or the previous one Brooklyn Man. Ferocious, evocative concept, with three rooms inside the new Moxy boutique hotel, in a few months it is already a cult among VIPs and simple gourmets for its authentically Italian cuisine and hospitality.

Futura – Berlin

The sign honors Lucia Dalla's song. The local awarded as Pizzeria of the Year it is located in East Berlin, in the heart of Friedrichshain, created by a good Neapolitan pizza maker such as Alessandro Leonardi who found a famous partner like the Planet Funk musician, Alex Uhlmann. All the ingredients are imported from Italy, the dough is fabulous, the masterpiece is Montanarine's initial series.

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

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.