01-01-2013
In the picture taken at the last edition of Ein Prosit in Tarvisio, from the left, chefs Christian Milone, Eugenio Boer, Denny Caliaro, Lorenzo Cogo e Gianluca Fusto. Three of them were quoted in the survey below, concerning Italian rising talents. Find out who
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 Angelo Carrillo, Identità Golose 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
Raimund Bruner, Anna Stuben
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 Paolo Marchi, Identità Golose 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
Federico Delmonte, Vicolo del Curato
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 Carlo Spinelli, Italia Squisita 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
Errico Recanati, Andreina
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
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad