Identità Golose Guide, the 2023 edition is online: all the figures and awards to young stars

There are 1,196 signs this year (+150 compared to last year). 244 new establishments, 105 pizzerias, cocktail bars have tripled (35), ice cream parlours make their debut (12). 43 countries reviewed worldwide

All the young stars awarded on Monday morning at T

All the young stars awarded on Monday morning at Teatro Manzoni in Milan, on the occasion of the presentation of the Guida ai Ristoranti di Identità  Golose  2023, now online

Monday 27 March 2023: the 16th edition of the Guida  ai Ristoranti d’Italia, Europa e del mondo di Identità  Golose , the eighth entirely online, free and available to all.

At the time of writing, there are 1,196 restaurants reviewed, more than any other edition. The balance between new entries and restaurants no longer included is a hundred more than a year ago, but there are far more, 244 establishments that were not in the guide last year.

Of this year’s  1,196 establishments, 968 are Italian and 228 from 42 countries in Europe and elsewhere, from Austria to South Africa, from Norway to Colombia. There are 105 pizzerias, i.e. almost one in 10 in the overall total, a percentage that once again proves the vitality of the phenomenon.

Cocktail bars, last year's novelty, are now 35. This year’s absolute novelty is the ice cream parlours, all curated by Silvia Cittadini: we start with 12 reviews from 3 countries (including France and England). The ‘new ice cream’ phenomenon is growing too fast not to start accounting for it.
On the other hand, there are 512 establishments run by chefs under the age of 30 or 40, just under half of the total number of reviews, a result we value highly.

On Monday morning, at Teatro Manzoni in Milan, we awarded 22 prizes to the Young Stars 2023, 'young' because, as per tradition, they are all under 40. Here are the details of all the awardees:

Jessica Rosval, Davide Caranchini and Christian Marasca, 3 of the young stars honoured on Monday morning

Jessica Rosval, Davide Caranchini and Christian Marasca, 3 of the young stars honoured on Monday morning

Jessica Rosval of Casa Maria Luigia, Modena (best chef, read the motivation)
awarded by Acqua Panna - S.Pellegrino

Davide Caranchini, Materia, Como (best chef)
awarded by Pasqua

Christian Marasca, Zia, Rome (best pastry chef)
awarded by Valrhona

Guido Paternollo, Pellico 3 at the Park Hyatt, Milan (surprise  of the year)
awarded by MartinoRossi

Dino Como, Reale Casadonna, Castel di Sangro (L'Aquila) (best sous chef)
awarded by Divine Creations

Jessica Rocchi, Andrea Aprea, Milan (best sommelier)
awarded by Berlucchi

Paolo Porfidio, Excelsior Gallia Terrace, Milan (best sommelier)
awarded by Castello di Albola

Serena De Vita, Aria, Naples (best maitre)
awarded by Kettmeir

Il Clandestino, Portonovo (Ancona) (Service and Hospitality)
awarded by The Fork

Peppe, Rossella and Francesco Guida, Antica Osteria Nonna Rosa, Vico Equense (Naples) (Young  family)
awarded by Olitalia

Rafael Tonon, (Eater, UOL, Público) (Best food writer)
awarded by Caraiba

Azotea, Turin (Contaminazioni)
awarded by Debic

Michele Lazzarini Contrada Bricconi, Oltressenda Alta (Bergamo) (Identità di Pasta)
awarded by Monograno Felicetti

Roberto Davanzo, Bob Alchimia a Spicchi, Montepaone Lido (Catanzaro) (Impresa Pizza)
awarded by Latteria Sorrentina

Roberta Esposito, La Contrada, Aversa (Caserta), (Best pizza chef)
awarded by Molino Vigevano

Imàgo of the Hassler Imàgo Hotel, Rome (Chef's Table - Best pairing Food & Wine)
Authentica - Pepe in Grani, Caiazzo (Caserta) (Chef's Table - Vanguard)
Iyo Omakase, Milan (Chef's Table - Most intimate and engaging experience)
awarded by Ceretto

Juan Camilo Quintero, Poggio Rosso del Borgo San Felice, Castelnuovo Berardenga (Siena) (Contaminazioni)
awarded by Latteria Sorrentina

Valerio Serino, Tèrra, Copenhagen (Identità di Riso )
awarded by Riso Buono

Enrico Scarzella, Velluto, Bologna (Best barman)
awarded by P&B Line

Chiara Polini, Amo, Venice (Best barwoman)
awarded by Bonaventura Maschio

The authors of this year's Storie di Gola: journalists, food writers, chefs and waiters

The authors of this year's Storie di Gola: journalists, food writers, chefs and waiters

As always, in addition to the reviews, there are the Storie di Gola, this year signed by journalists, food writers, chefs and waiters. These are the 10 stories of 2023:

Secret Milan, 10 places you won't find in any guide, by the editors of Identità Golose

The Venice of the Venetians: 30 places by Chiara Pavan and Francesco Brutto

Shopping in the Tuscolano neighbourhood and then a trip to the sea: unusual Rome by Pina Sozio

Barcelona is not what it used to be (and that's not a bad thing) by Belén Parra

Butter, fish sandwich and bloody mary: secret Copenhagen by Erica Parrino

Paris, seven certainties that resist trends by Olivier Reneau

London non-fine-dining in 27 tips by Filippo L'Astorina

Nibbling at all hours: the Buenos Aires boom by Sorrel Moseley-Williams

São Paulo Adrenalin, a rush of goodness by Gabriele Zanatta

A final mention goes to the total number of recommendations in the 2023 Guide which is well over 1,196 places because almost in every review chefs recommend their 'place of the heart', doubling the recommendations. If we add to this the 200 or so indications of the 'storie di gola' mentioned above, we are well over 2,000 recommendations.

We have tried to make this portrait as faithful as ever thanks to the work of 96 authors who write for us from Italy and abroad. To all of them our thanks. This year we welcome the debut of Anastasia Avramenko, Valentina Bianchi, Angelo Carrillo, Stefano Cavallito and Alessandro Lamacchia, Alessandra Chioetto, Silvia Cittadini, Marco Di Gregorio, Agnese Fioretti, Laura Lapidari, Erica Parrino and Leonardo Samarelli.
Finally, thank you to Cinzia Benzi, Elia Bogani, Gaia Boretti, Annalisa Cavaleri, Laura Lapidari, Federica Lisi, Filippo Sacchi, and Matilda Toschi for all the invisible work done for so many months behind the scenes. Happy hunting.

To allow us to correct typos and errors, please write to gabrielezanatta@identitagolose.it and federica.lisi@identitagolose.it

Translated into English by Slawka G. Scarso


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Gabriele Zanatta

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. 
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