A packed theatre cheered the 16th edition of the guide to Italian and international fine dining restaurants and the young star awards

The 22 Young Stars, awarded in the 2023 edition of the Guida di Identità Golose, taking a group photo at Teatro Manzoni at the end of the presentation
(all photos are by Brambilla / Serrani)

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 Teatro Manzoni in Milan, on the occasion of the presentation of the Guida ai Ristoranti di Identità  Golose  2023, now online

A few days ago, we unveiled the contents of the 2023 Restaurant Guide to Italy, Europe and the World in live streaming. The introduction by the founder of Identità Golose

On Monday 27th March we presented the 16th edition of the Identità Golose Restaurant Guide

18 years after his first service, the chef of Piazza Duomo shows a special maturity, in his new dishes and in his team management: 'We have increased the number of days off to three and the results are showing'.

Some dishes from the upcoming menu 'Seasonal Things', Piazza Duomo in Alba, 3 Michelin stars and 19th in the World's 50Best 2022 (photo Letizia Cigliutti)

The irresistible rise of the New Delhi chef based in Dubai continues. In his dishes, all the colours and flavours of a continent that adds up to infinite and diverse traditions

Himanshu Saini, chef at Trèsind Studio in Dubai (UAE, one Michelin star) and a signature dish from his tasting menu 'Tasting India' (Banana, raw and ripened, served on a miso chilli tartlet with yellow peppers, smoked tomato chutney and balsamic vinegar)

The section of Identità Milano dedicated to pizza, in partnership with Latteria Sorrentina, had some key speakers: Denis Lovatel, Ciccio Vitiello, Giacomo Devoto, Gianmarco Ferrandi, Salvatore Salvo, Jacopo Mercuro, Franco Pepe

All photos are by Brambilla-Serrani

In the restaurant that the 43-year-old from Madrid opened almost one year ago, dumplings coexist with tortellini and every dough is analysed in terms of fat, humidity, heat...

Har gau and Jiao zi, two types of traditional Chinese dumplings, reproduced by RavioXO, the restaurant that Dabiz Muñoz opened in May 2022. Before that, he was already the patron at DiverXO and StreetXO, also in Madrid (photo instagram/RavioXO)

It’s back at the restaurant in Gerona, in a new version. The dessert combines an ancient and an avant-garde technique, namely enfleurage and Rotaval, to extract the essence of an old book. It flavours a rice paper printed with quotes from Proust.

Earl Grey tea cream millefeuille, magdalenas ice cream, caramelised butter tiles and old-book flavoured rice paper: the extraordinary dessert designed by Jordi Roca at El Celler de Can Roca, in Girona, Catalonia

Born in 1964, Giancarlo will move his Casa from the outskirts to the centre of Verona, to a restaurant where he arrived at twenty when the great Giorgio Gioco, chef and poet, was a hit, awarded single stars by Michelin as early as '59, in the first editio

Handover at 12 Apostoli in Verona. Left to right, Silvia Bernardocchi, Giancarlo Perbellini, Filippo and Antonio Gioco

A restaurant within a restaurant: a small room at Il Pagliaccio in Rome hosts an experience that brings back the most biting and cosmopolitan Genovese, in a menu without a net or flaws. For us, his best ever... to celebrate the restaurant's 20th anniversa

A spoon with one of the ravioli from Un coniglio al mare, a dish from the Parallels Experience menu at Il Pagliaccio in Rome. Chef Anthony Genovese is in a state of grace. Photo Tanio Liotta

In the famous tourist resort of the Upper Engadine in Switzerland, the Italian-Argentine chef offers himself with the same style but a different perspective. A gem that enriches a hotel that boasts a truly incredible history...

The Kulm Hotel in Sankt Moritz and chef Mauro Colagreco

Here are the official dates for the 19th congress, to be held once again at MiCo in Milan. Paolo Marchi: «We’re back to normality and we’re so unused to it now, after the recent events, that it feels extraordinary»