The Eighth edition in numbers

All the data from the 2015 Guida di Identità. The presentation will take place tonight at Eataly Smeraldo

10-11-2014
The cover of the eighth edition of Guida di Identi

The cover of the eighth edition of Guida di Identità Golose, a compass guiding the readers to signature restaurants in Italy and around the world with awards given to the young stars (published by Mondadori, 19,90 euros). The editorial project will be illustrated tonight at Eataly Smeraldo, starting from 5 pm, during an event open to the public. Starting from 7 pm, 8 chefs will cook in various kitchen stations while at restaurant Alice Viviana Varese and Luca Fantin will orchestrate a 4-hands dinner

Today there’s the presentation of the eighth edition of "Guida ai ristoranti d'autore in Italia e nel mondo, con i premi alle giovani stelle", Identità Golose’s guide to signature restaurants in Italy and around the world, with awards to the young stars, curated by Paolo Marchi. The unique elements are those that have characterised us since the first edition: all the chefs between 20 and 30 are highlighted; the awards are given to the best professionals under 40, in Italy and in the world; each restaurant does not receive a vote but a level between tradition and innovation; on top of the reviews, there are 12 stories dedicated to Italian and international cities, signed by important authors and for each establishment the name of the main collaborators in the kitchen, in the dining room and in the cellar are indicated.

Here are the numbers that more than others can illustrate the edition which will be presented tonight, from 5 pm, at Eataly Smeraldo in Milan. The event is open to the public and will continue much later than dinner time.

678
The total restaurants in the 2015 editions. 473 Italian establishments, 205 abroad. In the first edition, in 2007, the restaurants were 417.

183
New establishments: 93 in Italy, 90 abroad.


33
Countries represented. New entries: Argentina, Canada and Russia.

THE EVOLUTION OF IDENTITA'. Italian-American restaurant-man Joe Bastianich, author of a passionate preface to the Guida di Identità

THE EVOLUTION OF IDENTITA'. Italian-American restaurant-man Joe Bastianich, author of a passionate preface to the Guida di Identità

3
The introductions. The first, signed by Joe Bastianich, is on the evolution of today’s restaurants. The second, by Antonino Cannavacciuolo, is on his dessert philosophy, tied to the “wow factor ". The third, by Paolo Marchi, is titled "Beauty, courage and determination will save us ".

13
Awards given to Italy’s, Europe’s and the World’s young stars, all aged under 40. How about their names? You’ll learn them tonight.

12
The palate-stories. Torino by Marco Bolasco. Milan by Pier Bergonzi. Cortina D'Ampezzo by Paolo Marchi. Florence by Marco Stabile. Rome by Alessandro Pipero. Naples by Nino Di Costanzo. Paris by Enzo Vizzari. London by Jason Atherton. Montréal by Marie Claude Lortie. Tokyo by Yasuhiro Sasajima. Chicago by Tony Montuano. New York by Mario Batali.

28
Pizzerias included, in Italy and in the world.

8
Awarded chefs in the 2015 edition will cook a dish at Eataly Smeraldo on Monday night. Details available here.

4
The hands of the four chefs who will cook a special dinner at Alice: host Viviana Varese and Luca Fantin, straight from Bulgari in Tokyo.

THE WOW DESSERT. Antonino Cannavacciuolo signs the second preface to the guide, dedicated to the importance of desserts in restaurants

THE WOW DESSERT. Antonino Cannavacciuolo signs the second preface to the guide, dedicated to the importance of desserts in restaurants

858
The total pages in the guide. The longest ever.

19.90
Euros necessary to buy the guide.

98
The authors of the 678 reviews, whom we thank one by one: Luisa Acciarri Marchi, Xavier Agulló, Chiara Aiazzi, Fabio Amadei, Gilberto Arru, Fiorenza Auriemma, Giulio Francesco Bagnale, Cinzia Benzi, Davide Bertellini, Maurizio Bertera, Luciana Bianchi, Gianluca Biscalchin, Maresa Bisozzi, Dino Borri, Giulia Cannada, Benedetta Calagreti, Lydia Capasso, José Carlos Capel, Valeria Carbone, Matteo Maria Carminucci, Giuseppe Carrus,Annalisa Cavaleri, Tokyo Cervigni, Andrea Ciprian, Michele Coratti, Giuseppe Cordioli, Giulia Corradetti, Marianna Corte, Severin Corti, Andrea Cuomo, Ornella Daricello, Federico De Cesare Viola, Adriano De Grandis, Claudio De Min, Elisa della Barba, Delia Demma,Massimo Di Cintio,Luana Di Lorito, Laura Di Pietrantonio, Manuela Fissore, Raffaele Foglia, Laura Franchini, Elena Gamba, Sonia Gioia, Claudio Grillenzoni, Luca Iaccarino, Paola Valeria Jovinelli, Ryan King, Mattias Kroon,Martino Lapini, Alessandra Lunetta, Alberto Lupetti, Tony Mantuano, Lisa Marchesi,Paolo Marchi, Alessandra Meldolesi, Daniele Miccione, Felice Modica, Mari Mollica, Mariachiara Montera e Fabrizio Roych, Cristina Mosca, Beniamino Nespor, Mariaclara Nitti, Claudia Orlandi, Enzo Palladini, Carlo Passera, lo staff di Passione Gourmet, Emilia Patruno, Tunde Pecsvari, Julia Pérez, Nicola Perullo, Andrea Petrini, Bruno Petronilli, Cinzia Piatti, Mariella Piscopo, Pasquale Porcelli, Philippe Regol, Massimiliano Rella,cLuca Ripellino, Vincenzo Rizzi, Alessandra Rotondi, Lorenzo Sandano, Valentina Santonastaso, Enrico Saravalle, Giovanna Sartor, Joanna Savill,Paolo Scarpellini, Carlo Spinelli, Gualtiero Spotti, Luciana Squadrilli, Federica Squadrilli Carr, Marco Stabile, Yuko Suyama, Errica Tamani, Cecilia Todeschini, Alberto Tonello, Niccolò Vecchia, Stefano Vegliani, Stefano Zambon, Gabriele Zanatta.

For the editorial work, thanks to Grafiche Desi, Laura Battistello, Benedetta Biasi, Viola Cateni, Manuel Crippa, Ilaria Russo and Slawka G. Scarso. Endless thanks to Francesca Brambilla and Serena Serrani, the authors of all the portraits of the chefs.


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