Tag: Rosso

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.

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The best pizzerias of Gambero Rosso – Italian Cuisine

The most important Italian guide returned to the scores, awarding Pepe in Grani and I Tigli with Tre Spicchi and Pizzarium with the Tre Rotelle. Campania is always the region at the top, while Pappalardo and Vitagliano are the masters of the dough

Round pizza is the most loved dish by ItaliansThis is confirmed by a very recent Doxa research commissioned by Eataly, on Italian pizza consumption habits based on various parameters: frequency, preferred types, choice behaviors and the importance of factors such as ingredients, supply chain and lightness. Among the many data, consumption habits: pizza is consumed once a week by 86% of Italians or almost 9 out of 10 Italians, reaching up to 2 times (40%). A widespread habit especially among the younger public aged between 18 and 24 who go so far as to consume it even three times a week (16%). And it is with all these enthusiasts in mind that the Gambero Rosso has been making the Guide to Pizzerias of Italy. The 2022 edition reports over 680 businesses reported with over 60 new entries and a dedicated appendix of the best Italian pizzerias in the world.

Three Wedges and Three Wheels

At the top of the guide are the pizzerias Three cloves (divided by categories: Neapolitan, Italian and Tasting) e Three Wheels (ie those cut) which from this year have returned to having a score. Among the Tre Spicchi, the best with 96 points out of 100 were Pepe in Grani in Caiazzo (CE) and I Tigli in San Bonifacio (VR) which are led by Franco Pepe and Simone Padoan respectively. Franco Pepe can boast of having the other restaurant – La Filiale in L'Albereta di Erbusco (BS) – in second place with 95 points, together with I Masanielli di Caserta which has its deity in Francesco Martucci and Renato Bosco Pizzeria in San Martino Buon Albergo (VR). On the Tre Rotelle front, number 1 is the Roman Pizzarium by Gabriele Bonci with 95 points, ahead of Renato Bosco's other restaurant – Saporè Pizza Bakery, also in San Martino Buon Albergo – with 94. At 92 there are the Bonci Bakery in Rome, Masardona in Naples and Oliva Pizzamore in Acri (CS).

Sweet Pizza is growing

For the pizza travelers, the most anticipated prizes are those of the Pizza of the Year. In the Tasting category prevailed Lo Spela in Greve in Chianti (FI) with duck breast (cooked at low temperature, fiordilatte, fresh baby spinach, whiskey sauce). The best Italian pizza is prepared by Al4 in Roncade (TV): Tuna Subito, made with smoked scamorza cheese, tuna belly and mixed salad with vinegar, almond tartar sauce. In Aversa (CE), in the rooms of La Contrada, on the other hand, there is the best Neapolitan for the Gambero Rosso inspectors: Summer Light with sauteed escarole, provolone, chickpea hummus, cucunci, cod puff pastry, potato rosti and lemon zest. The number 1 among the pizzas al Taglio can be enjoyed in Rome, at Yeast Pizza, Bread: the topping – all raw – is roasted friggitelli with buffalo mozzarella, cherry tomatoes and anchovies. And still in the capital you can find the best Pizza Dolce – a growing category – from Seu Pizza Illuminati. Peach Absolute is a gem made from white peach namelaka, zabaglione, wine and peach sauce, nectarine brunoise, mint, snuffbox peach chips, pecans.

Campania always queen

As for the regions, Campania – it is not a surprise – is at the top with 19 award-winning venues, followed by Tuscany with 16, Lazio with 14; Piedmont with 7; Veneto with 6; Lombardy and Sicily with 5; Abruzzo and Sardinia with 3; Emilia – Romagna with 2; Liguria, Basilicata, Marche, Friuli-Venezia Giulia, Calabria and Puglia with 1. Prestigious awards to the masters of the dough: Antonio Pappalardo from Brescia (who drives La Cascina dei Sapori in Rezzato and Inedito in the capital) and the Neapolitan Diego Vitagliano who works in his own restaurant in Pozzuoli. Having said that Gambero Rosso rightly follows each type, the Doxa-Eataly analysis is very clear in this regard: Italians prefer the classic round pizza in the Italian version, served with condiments ranging from classic to creative (45%) or Neapolitan with a high cornice (31%), probably also the most famous and widespread in our territory. For the Roman, thin and crunchy, we are talking about 11%, while for the cut, in a pan or in a pan we are talking about 7%. The gourmet version, cut into wedges and with refined ingredients, is preferred by only 5%, but it is equally important, given that in every field – including food – the avant-garde is necessary.

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Rosso di Mazara, goat cheese and peanut recipe – Italian Cuisine

Ingredients

200 g goat cheese
100 g roasted peanuts in shell
40 g carrot
40 g milk
30 g celery
20 g white onion
6 red prawns
ice
White wine
Pecorino cheese
sprouts of shiso (Japanese basil) or new salad
extra virgin olive oil
lemon
salt
black pepper

Duration: 1 h

Level: Easy

Doses: 2 people

Shelled shrimp, clean the dark filament tails and keep heads and shells aside.
Cleanse and chop celery, carrot and onion and lightly fry them in a saucepan with a drizzle of oil. Add the shrimp shells and heads and toast them for 3 minutes.
Gradient with 1/2 glass of white wine and, when the alcohol has evaporated, add 250 g of ice.
Lower heat and cook for 20 minutes. Then blend in the cutter, then strain into the Chinese colander or chinoise lined with gauze.
You do reduce the filtered mixture again in a saucepan, with a lemon zest, salt and pepper, until the density of a sauce.
Blend goat cheese with milk to obtain a cream.
Shelled the peanuts and chop them.
Close the prawn tails in a vacuum-packed bag with a drizzle of oil and the sauce (an amount equal to half the weight of the tails). Seal and cook in the Roner at 61.5 ° C for 1 minute and 30 seconds.
Cool with ice. Alternatively, steam the shrimp tails for 2 minutes; let them cool in the shrimp sauce, letting them flavor for 1 hour.
Serve shrimp on goat cream with peanuts and shiso sprouts or new salad leaves; you can add a pinch of cumin, whose flavor is somewhat reminiscent of shiso.