We’ve asked 44 colleagues to indicate in a tweet (140 characters) the name and surname of a young (even at heart) Italian chef for 2013. Maximum required requisite: not more than one Michelin star, and only if obtained in the latest 2013 edition (not before). Forty names of chefs, and their relative restaurants, have come up. For a brilliant start to the year.
Luisa Acciarri, Identità Golose
Simone Padoan (Tigli a San Bonifacio, VR) because also pizzaioli deserves stars, why chefs only go to paradise?
Fausto Arrighi, Michelin
Lorenzo Cogo d'El Coq in Marano Vicentino: unprejudiced, promising. Immagination, tradition, innovation. If he passes the difficult moment, we'll talk about him for a long time
Giulio Bagnale, Identità Golose
Cristian Torsiello of Osteria Arbustico in Valva (Salerno): a territory thoroughly interpreted. Neat, never superfluous
Francesca Barberini, Gambero Rosso
Gigi Dariz, Da Aurelio, Colle Santa Lucia (Belluno): inspired by his mountains, his non-stop experiments combine wild aspects with great technique. An exquisite match
Roberto Bentivegna, Passione Gourmet
Dmitri Galuzin, Uinauino, Castel San Pietro Terme (Bologna): 24 years old, a clever way to deal with his territory, between adrenalinic trips and reassuring steps
Piero Benvenuti, Identità Golose, L'Espresso
Caught between troops of young chefs and roasted 50-somethings, Franco Cimini of Antica Osteria del Mirasole in San Giovanni in Persiceto (Bologna) plays no faked pop but real folk
Cinzia Benzi, Identità Golose
Matteo Salbaroli, Osteria l'Acciuga, Ravenna: belle interpretazioni sul pescato di un vivace allievo di Vincenzo Cammerucci
Luciana Bianchi, Apicius, World's 50 Best
Lorenzo Cogo, El Coq in Marano Vicentino, for his naturalistic avant-garde. Still looking for his true identity, he's for sure one of the brightest chefs of the future
Gianluca Biscalchin, Radio Monte Carlo
Eugenio Boer of Enocratia, in Milan. Curious, passionate, serious, uninhibited in the use of ingredients. Dish of the year: the venison tartare
Marco Bolasco, Slow Food
Gianluca D'Agostino, ristorante Veritas a Napoli, for his ability to add strong (and new) identitary elements to the new Mediterranean cuisine
Stefano Caffarri, Cucchiaio d'Argento
Roy Caceres, Metamorfosi, Rome: the overwhelming strength of metamorphosis: a style exploding in little clouds of joy
Lydia Capasso, Gastronomia Mediterranea
Salvatore Bianco, Il Comandante of the Romeo Hotel in Naples: local influences, with an eye on Japan. A conquest for this city
Valeria Carbone, Identità Golose
Marco Mengoni, Opera 22 in Prato: a cuisine full of character, simple ingredients and an always effervescent mind
Raimund Bruner, Anna Stuben
From being the second in command to Herbert Hintner to a new first star (in every sense) at the Anna Stuben in Ortisei (Bolzano). A truly golden year for Raimund Brunner
Giuseppe Carrus, Gambero Rosso
Stefano Deidda, Dal Corsaro in Cagliari: flair and creativity without distorting the tradition of the establishment, and most of all, of his island
Alberto Cauzzi, Passione Gourmet
Christian Milone, Trattoria Zappatori, Pinerolo (Torino): a former cyclist, he keeps on running at the highest levels
Giuseppe Cordioli, Identità Golose
Uroš Fakuč, Dam in Nova Gorica, Slovenia: at the border with Italy, an imaginative, dynamic and sincere chef
Eleonora Cozzella, L’Espresso Food and Wine
Deborah Corsi of La Perla del Mare in San Vincenzo (Livorno): there’s grace in her simple dishes. Praise to his blue-fish cacciucco
Luigi Cremona, Touring
Mauro Buffo, Vigilius in Lana (Bz): technique, experience and location. And Diego Rigotti of Maso Franch in Giovo (Tn): young, ambitious, fierce
Andrea Cuomo, Il Giornale
Roy Caceres, Metamorfosi (Rome). Not yet 35, he's already the two worlds' chef. Colombian, he now astonishes after beginning as a dish-washer. Cinderello
Federico De Cesare Viola, Il Sole 24Ore
Alice Delcourt of Erba Brusca (Milan) e Roy Caceres of Metamorfosi (Rome): international roots and attention to the territory that adopted them
Massimo Di Cintio, Identità Golose
I mention 3: Errico Recanati of Andreina in Loreto (Ancona), Mattia Spadone of La Bandiera and Cristian Di Tillio of Il Ritrovo d'Abruzzo, both in Civitella Casanova (Pescara)
Laura Franchini, Touring
Luca Dell'Orto, San Gerolamo, Vercurago (Lecco): already a restaurant manager, he's now the chef. All but an imrovised cook
Raffaele Foglia, La Provincia di Como
The sous-chef of I Tigli a Lago in Como, Sedat Aydilek: born in 1989, Turkish origins, for chef Franco Caffara he’s irreplaceable
Licia Granello, Repubblica
Salvatore Bianco, Comandante of Romeo Hotel, Naples: surprising, modest, conscientious. A prophet in his own home, finally?
Andrea Grignaffini, Spirito Di Vino
Fabrizio Tesse, Locanda di Orta in Orta San Giulio (Novara): expertise, technique and precision in the service of taste
Federico Delmonte, Vicolo del Curato
Federico Delmonte, Vicolo del Curato in Fano (Pesaro Urbino): he tells substance from the ephemeral. Having opened in March 2012, he confirms the best defence (from recession) is a good offence
Alessandra Meldolesi, La Madia
Christian Milone, Trattoria Zappatori in Pinerolo (Turin): his tasty shades, subtle and revealing, paints him as the new Italian cuisine's Josean Alija
Anna Morelli, Cook_Inc
Cristiano Tomei, L'Imbuto in Lucca: this guy found his balance and is now living a state of grace. Unstoppable creativity
Bob Noto, fotografo e grafico
Christian Milone, Trattoria Zappatori in Pinerolo (Turin): imaginativeness, courage, technique, intellectual biodiversity
Carlo Ottaviano, Gambero Rosso
Rosanna Marziale, Le Colonne, Caserta: here even poor bread becomes noble. And Antonio Cicero, Consiglio di Sicilia, Scicli (Rg): terroir gets married with the world
Carlo Passera, Identità Golose
Enrico Panero of Il Marin in Genua: only 25, he has technique, respect for raw materials, style and maturity. Simple, fascinating dishes
Roberto Perrone, Corriere della Sera
Cristian Torsiello, Osteria Arbustico, Valva (Salerno). Brave in valuing his territory's flavors through experimentation
Bruno Petronilli, Spirito Di Vino
Lorenzo Cogo, El Coq in Marano Vicentino: so young his technique and talent give you the chills. Were he to be a film: Back to the Future
Sara Porro, Dissapore
Nicolò Baretti, Io-Osteria Personale a Firenze. 24 years old and such a brave cuisine, on the border with audaciousness. Ambition, balance and elegance at the highest levels
Vincenzo Rizzi, Corriere del Mezzogiorno
Gaetano Servidio, Menelao Santa Chiara in Turi (Bari): he enjoys experimenting with balanced creativity
Paolo Scarpellini, Upper
Andrea Aprea, Vun del Park Hyatt Hotel, Milan: Neapolitan but international, inventive but measured, clear-headed but ambitious.
Errico Recanati, Andreina
Errico Recanati, Andreina in Loreto (Ancona): a “shoot” from the Marche region, he alternates tradition and char-grilled cooking with motivated creativity and technique
Gualtiero Spotti, Corriere della Sera Bergamo
Born in Naples, brand new Michelin stars, working in the Northern mountains of Aprica, Antonio Borruso has ideas and creativity to sell
Luciana Squadrilli, Identità Golose
Pietro Parisi, Era Ora in Palma Campania (Napoli): an attentive rediscovery of origins in an innovative version. Full of substance
Errica Tamani, La Gazzetta di Parma
Christian Milone, Trattoria Zappatori in Pinerolo (Turin). In his dishes, lots of originality that is made concrete in a never banal pleasantness of taste
Stefano Vegliani, Identità Golose
Stefano Ghetta, L' Chimpl da Tamion in Vigo di Fassa (Trento), a small jewel and a curious chef, full of enthusiasm and ideas
Enzo Vizzari, L'Espresso
Giuseppe Iannotti, Kresios in Telese Terme (Benevento): already voted as Best young chef in our restaurant guidebook 2013, he's the phenomenon from Sannio region
Gabriele Zanatta, Identità Golose
Antonia Klugmann, L’Argine a Vencò, Dolegna del Collio (Gorizia): on the border, between a timid smile and a terrific talent
