10-11-2014
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 WOW DESSERT. Antonino Cannavacciuolo signs the second preface to the guide, dedicated to the importance of desserts in restaurants
Books and editorial news from the food planet
by
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt
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