IT

04-11-2013

All about Guida di Identità 2014

The seventh edition is out today, published, for the first time by Mondadori. Here are all the numbers and the awards

A throne for two. Alessandro Negrini and Fabio Pis

A throne for two. Alessandro Negrini and Fabio Pisani of Il Luogo di Aimo e Nadia in Milan. The prize for best chef of the seventh edition of Guida di Identità Golose 2014, presented today, goes to them. The book, published for the first time by Mondadori, reviews 670 restaurants in Italy and around the world, giving value to the young stars of the restaurant scene. In the gold book, Negrini and Pisani follow Antonino Cannavacciuolo (2013 edition), Paolo Lopriore (2012), Niko Romito (2011), Enrico Crippa (2010), Massimiliano Alajmo (2009) and Ciccio Sultano (2008)

Photogallery
Photogallery

BEST CHEF Cavit
Alessandro Negrini and Fabio Pisani
Il Luogo di Aimo e Nadia, Milan
These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours.

BEST FEMALE CHEF Sognatori del Gusto
Sara Preceruti
La Locanda del Notaio, Pellio Intelvi (Como)
Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility.

BEST FOREIGN CHEF Grana Padano
Kobe Desramaults
In De Wulf, Dranouter (Belgium)
Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too.

BEST SOUS-CHEF Lavazza
Alessandro Procopio
D’O, Cornaredo (Milan)
The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant.

BEST PASTRY- CHEF Zafferano 3 Cuochi
Luca Sacchi
Cracco, Milan
As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning.

BEER IN THE KITCHEN Birra Moretti
Daniele Usai
Il Tino, Ostia Lido (Rome)
Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust.

BEST WINE AND SPIRIT LIST Ruinart
Imago - Hotel Hassler
Rome
The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names.

THE BEST MAîTRE Tenuta S.Anna
Donato Marzolla
Rosselinis of Palazzo Avino, Ravello (Salerno)
Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names. THE BEST MAîTRE Tenuta S.Anna Donato Marzolla Rosselinis of Palazzo Avino, Ravello (Salerno) Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room.

BEST SOMMELIER Torre Rosazza
Valerio Capriotti
Duomo, Ragusa Ibla
Valerio Capriotti has left Rome to embrace the cause of quality at Ciccio Sultano’s Duomo. He’s excellent in managing the cellar but also in managing the post-Angelo Di Stefano era, after the latter, a monument who’s always been there, took another road. Drinking well with Valerio is extremely easy.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names. THE BEST MAîTRE Tenuta S.Anna Donato Marzolla Rosselinis of Palazzo Avino, Ravello (Salerno) Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room. BEST SOMMELIER Torre Rosazza Valerio Capriotti Duomo, Ragusa Ibla Valerio Capriotti has left Rome to embrace the cause of quality at Ciccio Sultano’s Duomo. He’s excellent in managing the cellar but also in managing the post-Angelo Di Stefano era, after the latter, a monument who’s always been there, took another road. Drinking well with Valerio is extremely easy.

THIS YEAR’S SURPRISE Bonaventura Maschio
Beniamino Nespor and Eugenio Roncoroni
Al Mercato, Milan
Everyone wears the uniform that suits him the most. There’s the chef who enjoys luxury, the one that adores minimalism and those who know how to move in a few metres only. Nespor and Roncoroni are specialising in a fusion-style offer, suspended between Italy, California and Asia, in small rooms full of tasty confusion.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names. THE BEST MAîTRE Tenuta S.Anna Donato Marzolla Rosselinis of Palazzo Avino, Ravello (Salerno) Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room. BEST SOMMELIER Torre Rosazza Valerio Capriotti Duomo, Ragusa Ibla Valerio Capriotti has left Rome to embrace the cause of quality at Ciccio Sultano’s Duomo. He’s excellent in managing the cellar but also in managing the post-Angelo Di Stefano era, after the latter, a monument who’s always been there, took another road. Drinking well with Valerio is extremely easy. THIS YEAR’S SURPRISE Bonaventura Maschio Beniamino Nespor and Eugenio Roncoroni Al Mercato, Milan Everyone wears the uniform that suits him the most. There’s the chef who enjoys luxury, the one that adores minimalism and those who know how to move in a few metres only. Nespor and Roncoroni are specialising in a fusion-style offer, suspended between Italy, California and Asia, in small rooms full of tasty confusion.

THE YOUNG FAMILY Ebnt
Mattia and Alessio with Bruna and Marcello Spadone
La Bandiera, Civitella Casanova (Pescara)
The Spadone’s of Civitella Casanova are another beautiful family that make Italian cuisine stand out. There’s Marcello, in the first row, supported by his wife Bruna, while their sons are giving a large contribution, with Mattia helping his dad in the kitchen, and Alessio helping his mother between the dining room and the cellar. Their Bandiera (flag) will wave for a very long time.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names. THE BEST MAîTRE Tenuta S.Anna Donato Marzolla Rosselinis of Palazzo Avino, Ravello (Salerno) Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room. BEST SOMMELIER Torre Rosazza Valerio Capriotti Duomo, Ragusa Ibla Valerio Capriotti has left Rome to embrace the cause of quality at Ciccio Sultano’s Duomo. He’s excellent in managing the cellar but also in managing the post-Angelo Di Stefano era, after the latter, a monument who’s always been there, took another road. Drinking well with Valerio is extremely easy. THIS YEAR’S SURPRISE Bonaventura Maschio Beniamino Nespor and Eugenio Roncoroni Al Mercato, Milan Everyone wears the uniform that suits him the most. There’s the chef who enjoys luxury, the one that adores minimalism and those who know how to move in a few metres only. Nespor and Roncoroni are specialising in a fusion-style offer, suspended between Italy, California and Asia, in small rooms full of tasty confusion. THE YOUNG FAMILY Ebnt Mattia and Alessio with Bruna and Marcello Spadone La Bandiera, Civitella Casanova (Pescara) The Spadone’s of Civitella Casanova are another beautiful family that make Italian cuisine stand out. There’s Marcello, in the first row, supported by his wife Bruna, while their sons are giving a large contribution, with Mattia helping his dad in the kitchen, and Alessio helping his mother between the dining room and the cellar. Their Bandiera (flag) will wave for a very long time.

BEST JOURNALIST Divine Creazioni
Mattias Kroon
Sweden
Collaborator of Guida di Identità for years now, Swedish globetrotter Mattias Kroon is a journalist who is very careful to the great fermentation that for some time has characterised the new cuisine in Northern Europe and beyond. He write, directs and publishes Mat & Vänner, and he’s a brilliant author at the Sydsvenska Dagbladet

7
editions of Guida di Identità Golose including this one (the complete title is: Guida ai ristoranti d'autore in Italia e nel mondo, con i premi alle giovani stelle – literally the Guide to signature restaurants in Italy and the world, with the awards given to the young stars). The first edition was presented in October 2007

2
prefaces to the 2014 edition. They are signed by Oscar Farinetti and Carlo Cracco

12
cities illustrated: Massimo Bottura describes Modena, Frank Rizzuti Basilicata, Josean Alija Bilbao, Heinz Beck London, Roberta Sudbrack Rio de Janeiro, Francesco Apreda Rome, Roberto Petza Sardinia, Camilla Baresani Milan, Marianna Corte the Cinque Terre, Maria Canabal Paris, Michela Cimnaghi Perth, Paolo Marchi New York

670
reviewed restaurants in Italy, Europe and the rest of the World

484
Italian restaurants in the guide. The first, in alphabetical order, is Ad Gallias in Bard (Aosta). The last is S’Apposentu a Casa Puddu in Siddi in Sardinia

The cover of the seventh edition (Mondadori, 842 pages,19,90 euro)

The cover of the seventh edition (Mondadori, 842 pages,19,90 euro)

186
restaurants reviewed in Europe and the rest of the world: the first is Saziani Stubn in Straden, Austria, the last is Bo.lan in Bangkok, Thailand

267
restaurants guided by chefs under 20 and 30 years old (169 in Italy, 98 abroad), 40% of the total restaurants

24
pizzerias reviewed in Italy and abroad (here is the list)

107
authors of the reviews. The first, in alphabetical order, is Luisa Acciarri. The last is Gabriele Zanatta

12
nationalities for the authors, from Austrian Severin Corti to Japanese Yuko Suyama

842
pages in total

19.90 euro
the retail price of the Guide

12
the awards given in the 2014 edition (see all the faces and all the motivations in the photo-gallery below)

Photogallery
Photogallery

BEST CHEF Cavit
Alessandro Negrini and Fabio Pisani
Il Luogo di Aimo e Nadia, Milan
These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours.

BEST FEMALE CHEF Sognatori del Gusto
Sara Preceruti
La Locanda del Notaio, Pellio Intelvi (Como)
Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility.

BEST FOREIGN CHEF Grana Padano
Kobe Desramaults
In De Wulf, Dranouter (Belgium)
Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too.

BEST SOUS-CHEF Lavazza
Alessandro Procopio
D’O, Cornaredo (Milan)
The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant.

BEST PASTRY- CHEF Zafferano 3 Cuochi
Luca Sacchi
Cracco, Milan
As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning.

BEER IN THE KITCHEN Birra Moretti
Daniele Usai
Il Tino, Ostia Lido (Rome)
Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust.

BEST WINE AND SPIRIT LIST Ruinart
Imago - Hotel Hassler
Rome
The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names.

THE BEST MAîTRE Tenuta S.Anna
Donato Marzolla
Rosselinis of Palazzo Avino, Ravello (Salerno)
Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names. THE BEST MAîTRE Tenuta S.Anna Donato Marzolla Rosselinis of Palazzo Avino, Ravello (Salerno) Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room.

BEST SOMMELIER Torre Rosazza
Valerio Capriotti
Duomo, Ragusa Ibla
Valerio Capriotti has left Rome to embrace the cause of quality at Ciccio Sultano’s Duomo. He’s excellent in managing the cellar but also in managing the post-Angelo Di Stefano era, after the latter, a monument who’s always been there, took another road. Drinking well with Valerio is extremely easy.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names. THE BEST MAîTRE Tenuta S.Anna Donato Marzolla Rosselinis of Palazzo Avino, Ravello (Salerno) Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room. BEST SOMMELIER Torre Rosazza Valerio Capriotti Duomo, Ragusa Ibla Valerio Capriotti has left Rome to embrace the cause of quality at Ciccio Sultano’s Duomo. He’s excellent in managing the cellar but also in managing the post-Angelo Di Stefano era, after the latter, a monument who’s always been there, took another road. Drinking well with Valerio is extremely easy.

THIS YEAR’S SURPRISE Bonaventura Maschio
Beniamino Nespor and Eugenio Roncoroni
Al Mercato, Milan
Everyone wears the uniform that suits him the most. There’s the chef who enjoys luxury, the one that adores minimalism and those who know how to move in a few metres only. Nespor and Roncoroni are specialising in a fusion-style offer, suspended between Italy, California and Asia, in small rooms full of tasty confusion.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names. THE BEST MAîTRE Tenuta S.Anna Donato Marzolla Rosselinis of Palazzo Avino, Ravello (Salerno) Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room. BEST SOMMELIER Torre Rosazza Valerio Capriotti Duomo, Ragusa Ibla Valerio Capriotti has left Rome to embrace the cause of quality at Ciccio Sultano’s Duomo. He’s excellent in managing the cellar but also in managing the post-Angelo Di Stefano era, after the latter, a monument who’s always been there, took another road. Drinking well with Valerio is extremely easy. THIS YEAR’S SURPRISE Bonaventura Maschio Beniamino Nespor and Eugenio Roncoroni Al Mercato, Milan Everyone wears the uniform that suits him the most. There’s the chef who enjoys luxury, the one that adores minimalism and those who know how to move in a few metres only. Nespor and Roncoroni are specialising in a fusion-style offer, suspended between Italy, California and Asia, in small rooms full of tasty confusion.

THE YOUNG FAMILY Ebnt
Mattia and Alessio with Bruna and Marcello Spadone
La Bandiera, Civitella Casanova (Pescara)
The Spadone’s of Civitella Casanova are another beautiful family that make Italian cuisine stand out. There’s Marcello, in the first row, supported by his wife Bruna, while their sons are giving a large contribution, with Mattia helping his dad in the kitchen, and Alessio helping his mother between the dining room and the cellar. Their Bandiera (flag) will wave for a very long time.

Photogallery BEST CHEF Cavit Alessandro Negrini and Fabio Pisani Il Luogo di Aimo e Nadia, Milan These two chefs, born at the opposite corners of Italy - Pisani in Apulia and Negrini in Valtellina - have gone a long way. Already awarded as sous-chefs under Aimo and Nadia Moroni, they are now the absolute winners. Ever since they have had the responsibility for Il Luogo the portrait of great Italy has been enriched with a new flavours. BEST FEMALE CHEF Sognatori del Gusto Sara Preceruti La Locanda del Notaio, Pellio Intelvi (Como) Italy strives to be a country for female chefs. They are mostly wives, fiancés, daughters who double the stoves at home with those of the restaurant. This is not the case of Sara Preceruti. She has deposed the male chef and has legitimized the stars and the honours with a special personality and sensibility. BEST FOREIGN CHEF Grana Padano Kobe Desramaults In De Wulf, Dranouter (Belgium) Kobe, a dry and neat name you cannot forget, has the great merit of having stood out with his cuisine in a country, namely Belgium, which has always had a strong influence from France. Except he is Flemish, and he couldn’t care less but he goes on with his original menus, take it and enjoy it. And in Gand, there’s the bistro too. BEST SOUS-CHEF Lavazza Alessandro Procopio D’O, Cornaredo (Milan) The role of the number two is never easy. You need to have the sensibility and intelligence to understand and second your chef, that is to say Milanese Davide Oldani, in the case of Alessandro Procopio. The king of pop cuisine has celebrated his 10 years of popular cuisine, made tasty also thanks to his assistant. BEST PASTRY- CHEF Zafferano 3 Cuochi Luca Sacchi Cracco, Milan As finely illustrated in this edition by his patron Carlo Cracco, it’s not easy to take care of desserts at Ristorante Cracco because you don’t need the mentality of the pastry-chef, but that of a chef who thinks also of the sweet side. Luca Sacchi is successful in doing so and his recipes are winning. BEER IN THE KITCHEN Birra Moretti Daniele Usai Il Tino, Ostia Lido (Rome) Daniele Usai’s Il Tino has the great merit, in Lido di Ostia, of never being banal with its offer on the menu. This isn’t the classic seaside restaurant, nor will you find the usual wines in the list. And beer has an important role: it’s not just a fresh summer drink but something in which you can trust. BEST WINE AND SPIRIT LIST Ruinart Imago - Hotel Hassler Rome The wine and spirit list of the Imago, which has sommelier Marco Amato as its ambassador, is one of the many medals that need to be hung on the dashboard of Hotel Hassler, with choices that spread in every direction with regards to quality and intelligence. It’s the opposite of those places that only think about important-sounding names. THE BEST MAîTRE Tenuta S.Anna Donato Marzolla Rosselinis of Palazzo Avino, Ravello (Salerno) Donato Marzolla is from Brindisi, in Apulia, and for years he’s been working on the Amalfi Coast. He’s dressed and behaves as a maître should: he has an immense knowledge of wines (and beyond), always gives the right recommendation without imposing himself and has the irony that can solve even the most delicate situations in the dining room. BEST SOMMELIER Torre Rosazza Valerio Capriotti Duomo, Ragusa Ibla Valerio Capriotti has left Rome to embrace the cause of quality at Ciccio Sultano’s Duomo. He’s excellent in managing the cellar but also in managing the post-Angelo Di Stefano era, after the latter, a monument who’s always been there, took another road. Drinking well with Valerio is extremely easy. THIS YEAR’S SURPRISE Bonaventura Maschio Beniamino Nespor and Eugenio Roncoroni Al Mercato, Milan Everyone wears the uniform that suits him the most. There’s the chef who enjoys luxury, the one that adores minimalism and those who know how to move in a few metres only. Nespor and Roncoroni are specialising in a fusion-style offer, suspended between Italy, California and Asia, in small rooms full of tasty confusion. THE YOUNG FAMILY Ebnt Mattia and Alessio with Bruna and Marcello Spadone La Bandiera, Civitella Casanova (Pescara) The Spadone’s of Civitella Casanova are another beautiful family that make Italian cuisine stand out. There’s Marcello, in the first row, supported by his wife Bruna, while their sons are giving a large contribution, with Mattia helping his dad in the kitchen, and Alessio helping his mother between the dining room and the cellar. Their Bandiera (flag) will wave for a very long time.

BEST JOURNALIST Divine Creazioni
Mattias Kroon
Sweden
Collaborator of Guida di Identità for years now, Swedish globetrotter Mattias Kroon is a journalist who is very careful to the great fermentation that for some time has characterised the new cuisine in Northern Europe and beyond. He write, directs and publishes Mat & Vänner, and he’s a brilliant author at the Sydsvenska Dagbladet

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Gabriele Zanatta

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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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