Tag: Guide

Gambero Rosso 2022 Guide: the best restaurants – Italian Cuisine

The 2022 edition of the guide confirms the primacy of the Reale in Castel di Sangro among Italian restaurants. 41 clubs that have obtained the highest recognition, four are new. To Carlo Cracco the award as restaurateur of the year

It will not be original, but the introduction to the 2022 edition of the Gambero Rosso's Italian Restaurant Guide is "the great restart". Albeit with some fears for the next few months, the volume celebrates the return to normality, in the sense that not only the scores of the premises are reviewed, without prejudice to the classification in forks, globes, bottles, casseroles – one, two or three depending on the degree of excellence – but the prizes were awarded in presence at the Rome Marriott Park Hotel of the capital. It is not a small thing, considering what happened last year, starting from the streaming ceremony but also from the difficulties of an accurate evaluation as in past editions. This year has gone better, from the end of May the restaurants have reopened (and it was a great season) but – perhaps also to exorcise fears – the symbols of delivery and take away have remained on the cards of the places that continue to do so.

An exceptional podium

The 2022 edition is not free from changes within the categories, starting with Three Forks. Once the scores are back, Gambero Rosso confirms – as in the 2020 edition – that the best restaurant in Italy is Real (opening photo) in Castel di Sangro (AQ) with 96 cents ahead of theOsteria Francescana of Modena and to Pergola of the Hotel Rome Cavalieri, both at 95 cents. Translated, it means a podium composed respectively of Niko Romito, Massimo Bottura and Heinz Beck. In total, there are 41 Three Forks: three more than in the 2021 edition, but the news (or returns) are four because for the renovation of the Park Hyatt Milan, Andrea Aprea left the Vun to create a new venue in the city. Among the elite, there has been the return of two restaurants in Rome: theIdylio by Francesco Apreda – The Pantheon Iconic Rome Hotel and the tried and tested La Torre wine shop in Villa Laetitia. Then here it is Dani Maison, in Ischia, where one of the best cooks in the South, Nino Di Costanzo, works. The fourth new entry – certainly the most original of the group – is represented by Andreina, in Loreto: Errico Recanati has conquered the good parlor of critics and is attracting enthusiasts for a kitchen where fire is the fundamental element.

King Charles

Note that for the first time, there is a small list of Two Red Forks with the greatest potential to join the elite: Piccolo Lago in Verbania (VB), Casa Perbellini in Verona, Antica Osteria Cera in Campagna Lupia (VE) , Arnolfo in Colle Val d'Elsa (SI) and Signum in Salina (ME). If Niko Romito earns the cover again, the back cover is definitely for Carlo Cracco: he was awarded the prestigious as Restaurateur of the year, by virtue of the excellent time of Cracco in the Galleria (for Gambero Rosso it is the best venue in Milan), of the new offices (on the Naviglio and Portofino) and also of the television success of the Dinner Club program. To another ace of our restaurant , Mauro Uliassi, the award for the Menu of the Year: the fantastic Lab 2021, obviously in his restaurant in Senigallia (AN). Curiously, the award for the best Italian dining room ended just 7 km to the south, at the Madonnina del Pescatore of the lifelong friend-rival Moreno Cedroni.

The new Three Globes

Among the liveliest categories, there is that of ethnic restaurants: Casa Ramen Super left the scene, here they conquered Three Globes The bad habit And Gong Oriental Attitude in Milan. The novelty of the year is From the Mona Lisa, in Gabicce Mare (PU), led by Davide Di Fabio, former right-hand man of Massimo Bottura, and created by the Bizzari family. The special prizes are interesting. The one for the emerging cook in memory of Alessandro Narducci went to Luigi Salomone of King Saints and Lions in Nola (NA). The number one sommelier has been working at Reale – for sixteen years, by the way – and he is the Apulian Gianni Sinesi while the success of Piazza Duomo in Alba (CN) as the best restaurant as a proposal for wines by the glass. And still the pastry chef of the year is Tommaso Foglia who takes care of the desserts of the famous Don Alfonso 1890 and of the San Barbato Resort Spa & Golf in Lavello. We were also convinced by the award for innovation in the kitchen that went to Bu: r, Eugenio Boer's Milanese restaurant who is very good at making it starting from very strong regional and classic roots. When creativity is not just technique and exercise of style but gastronomic culture and respect for the past it becomes more innovative than any new idea. An important sign.

Milan Wine Week 2021: guide to events – Italian Cuisine

The event dedicated to the world of wine is back in Milan from 2 to 10 October 2021: tastings, masterclasses, conferences and obviously many toasts!

There Milan Wine Week it will begin on the evening of 2 October with the traditional toast with Trentodoc, Trentino's mountain bubbles. At 7 pm there will be a toast, as well as in the historic headquarters of Palazzo Bovara, also in three of the most evocative rooftop in Milan: VIU Rooftop of Hotel VIU Milan, from A ’Riccione Terrazza 12 by Brian & Berry and at Terrazza Duomo 21.
The inauguration will be free with an offer in favor of the Humanitas Research Foundation, upon registration.

To access almost any appointment you need register on the Milan Wine Week website.
Access to the events will be allowed only with the exhibition of the Green Pass.

To stay up to date on the program and book the experience is also recommended download the W.

Here are all the events open to the public:

THE Wine talks with industry professionals, coordinated by the wine educator Cristina Mercuri which will take place on 5, 6 and 8 October at Palazzo Castiglioni in Corso Venezia 47, while the Shaping Wine Forum will be held on 7 October at the Ferrero Auditorium in Bocconi SDA, in via Roberto Sarfatti 25.

It will be possible, always by reservation, to participate in exclusive Wine tour outside Milan.

You can go to the Lugana area, starting comfortably with the shuttle service organized from Milan, arriving at the Cà Maiol winery of Desenzano sul Garda, owned by the Santa Margherita Wine Group.
During the tour we will visit the vineyards, the new cellar, a small food experience dedicated to guests, and then conclude with a tasting. It is possible to participate in the tour by booking, with a cost of 60 euros, with departures from Palazzo Bovara on 2, 3 and 10 October.

Another destination for wine tours will be the fascinating underground cellars of Guido Berlucchi in Borgonato di Corte Franca (BS) where the company is based, which this year celebrates 60 years of history.

Another original experience to live in Milan is that of Wine Boat, the electric and sustainable boat on the canal, on which it will be possible to book, at a cost of 35 euros, a tasting of 4 Chianti wines.

In all info point, that is, the gazebo positions outside the venues that adhere to the Milan Wine Week, every afternoon from 2.30pm to 6.30pm, will be possible for the public to approach the wine free of charge.
What does it mean? That you can taste a wine, with a short tasting led by an oenologist.
The wine foreseen for the tasting will always relate to the territory that represents the district.

here are the 10 wine district in Milan for the Wine Week:

Franciacorta in the Brera / Garibaldi / Solferino area
Consortium of Asti and Moscato d'Asti DOCG in Simplon / Arco della Pace
Consortium for the Protection of Conegliano Valdobbiadene Prosecco DOCG at Porta Nuova / Gae Aulenti
Lugana DOC Protection Consortium at Porta Romana
Consortium for the Protection of Oltrepò Pavese Wines in the Eustachi / Plinio area
Brunello in the Gallery – Brunello di Montalcino in the Galleria Vittorio Emanuele
Consortium for the Protection of Valpolicella Wines in Marghera / Sanzio
Chianti Wine Consortium to the Navigli
Consortium for the Protection of Abruzzo Wines at Porta Venezia
In Liguria in the Isola area

In the various districts they have been planned dinners with producers in the restaurants participating in the initiative. To find out about all the themed evenings, visit the dedicated page on the Milan Wine Week website.

Among the various events open to the public without reservation we point out:

Easter Vineyards and Cellars will open the Milanese wine week with a gigantic immersive work that celebrates creativity, talent and Italian wine. With the creative direction of the artistic collective NONE and created in collaboration with BASE Milano, the work entitled "Falling Dreams" will offer an experience suspended between dream and reality. The exhibition will be open to the public free of charge from 6 to 9 October, from 18.00 to 22.00.

Berlucchi, instead, among the wineries that symbolize the excellence of Franciacorta in the world, it will celebrate its 60th anniversary by retracing the history of the company through an exhibition that will animate the very central Corso Vittorio Emanuele.

Another unique experience is the tasting in the dark at the Institute for the Blind of Milan, organized by the women of wine of Lombardy and whose proceeds will go to the Institute. A “special and different” tasting, with eyes closed, exceptionally led by Luca Boccoli, Professional Master Sommelier.

And now … all that remains is to toast!

small guide to gluten free drinking – Italian Cuisine

Are grappa, whiskey, gin and vodka gluten free? And the liqueurs? Which cocktails are safe and which are not? How can a celiac orient himself in the purchase of spirits and spirits? We find out with expert guidance

A glass of grappa after dinner, an amaro, a fresh limoncello in summer, or a gin-based cocktail. Alcoholic beverages (always responsibly and with measure) are a pleasure, even for those suffering from celiac disease: but as in many areas of taste, those who cannot consume gluten must always keep their eyes open. "We have to make a distinction between alcoholic beverages," he explains Laura Diodovich, Project Professional AFC – AiC (Italian Celiac Association) Marche, which specifies: «it is in fact necessary to distinguish between distillates which are always good, and which do not necessarily have to bear the words "gluten free", as long as they are free of flavorings or other substances, and liqueurs. The latter are considered at risk: this means that they are only suitable if they have the wording “gluten-free” . From AiC therefore, you have a traffic light green for grappa, gin, whiskey, tequila, vodka etc., even when they come from raw materials containing gluten. How is it possible? We asked those who deal with spirits for work.

Gluten-free spirits: spirits, 100 per 100 safe

Luca Sala Trade Marketing Manager of Meregalli Spirits, a leading company in Italy in the distribution of national and international wines and spirits, explains how the gluten contained in the raw material of gin, whiskey, vodka, obtained from cereals, does not pass into the distillate because: «distillation serves precisely to separate the heavy parts from the light ones, leaving all residues as production waste. Also what is called "head and tail" or the initial and final part of distillate (where a trace could be found) is thrown away. Particular attention should be paid to Gin because some flavors are made by maceration, so they may have gluten . After all, the list of aromas that may contain gluten “is endless, but it's not just aromas that are at risk. To be sure of a gluten-free product, you should work in an aseptic laboratory, an environment that almost no one has in the distillery or liqueur factory .

More explanations about Gin come from the distillery Bunches of Altavilla: «Gin, if obtained through the distillation process, is to be considered gluten-free. In particular, Gin Mazzetti, being “London Dry”, is obtained precisely from the distillation of a macerate with traditional stills, which makes it gluten free . Absolutely sure is grappa, as the Mazzetti d'Altavilla experts demonstrate: "First of all, since it is a distillate that uses pomace as a raw material, therefore the skins and seeds (called grape seeds) of the grapes, gluten is not contained in the raw material . Secondly, the same distillation process foreseen in direct steam stills means that the final distillate, resulting from the condensation of the steam coming from the stills, cannot – even if there is a presence – acquire any trace of gluten through this processing method " .

Liquors without contamination

More complicated is the discussion with regard to liqueurs: contamination, explains Luca Sala di Meregalli, «occurs by presence in the raw material or by contamination by external agents. The same goes for the aseptic laboratory . To be sure of the absence of contamination, it is necessary to have certifications available. This is what they do in Mazzetti d’Altavilla: "our liqueurs are all consumable even by those with gluten intolerances. Not being distilled in purity, in this case the certification that the raw material does not contain gluten and does not foresee the possibility of contamination with materials containing gluten. For blended products, it would be good to indicate the gluten-free symbol on the bottle or on the packaging to ensure its consumability by those with intolerances. We are gearing up for this! " A brand or a legible wording on the label would certainly make life easier for those suffering from celiac disease, at least as regards the choice of what to drink.