(ANSA) - ROME, OCTOBER 20 - It's time for restaurant guides with ambitious designations for entry into the Olympus of chefs.
On Monday in Rome, under the frescoes of the rooms of Palazzo Brancaccio, Gambero Rosso presents the Guide to Restaurants 2023 with the award of the highest award, the TreForchette, together with the Tre Gamberi for the selection of farms and special prizes.
Nothing leaks out on the ranking, except that some talents in the kitchen have already traveled to the capital to receive an award from Gambero Rosso, including Enrico Marmo, the chef of the Balzi Rossi restaurant in Ventimiglia.
Also on Monday the hosts and patrons of the vineriegourmand move to Milan where Slow will present, at the Hoepli bookshop, the new edition of the Guide to Osteriad'Italia 2022 curated by Francesca Mastrovito and Eugenio Signoronic with the assignment of the snails.
Meanwhile, Ein Prosit Udine2022 gathers many international deglichefs awarded by The World's 50 Best Restaurants until Sunday in the Friulian city, including the Japanese Yoshihiro Narisawa (n.45), the Brazilian Alex Atala (n.53), Pablo Rivero & GuidoTassi dell ' Argentine Don Julio (n.14) as well as the Italians Riccardo Camanini of Lido 84 (n.8) and Niko Romito del Reale (n.15).
The Michelin Guide Italy 2023, 68th Italian selection, will be presented on November 8 in Franciacorta where the traditional stars and green stars will be awarded.
8) and Niko Romito del Reale (n.15).
The Michelin Guide Italy 2023, 68th Italian selection, will be presented on November 8 in Franciacorta where the traditional stars and green stars will be awarded.
8) and Niko Romito del Reale (n.15).
The Michelin Guide Italy 2023, 68th Italian selection, will be presented on November 8 in Franciacorta where the traditional stars and green stars will be awarded.
Compared to the past there is a novelty: some restaurants will arrive at the ceremony knowing that they are already present in the 2023 selection. and on the official site of the Michelin Guide Italy after the table tests by the inspectors are completed and the restaurants selected.
Entry into the Michelin digital platforms indicates the presence of the restaurant in the next edition of the printed guide, while stars and green stars will, as always, be assigned during the presentation ceremony.
An exciting moment, in the days the Turkish chef Nuri Soysal broke his nose falling to the news of the
entry by guide of the RumelihisariIskele restaurant where he prepares fish with a view of the Bosphorus.
"The decision to constantly update the App and the site with the most interesting gastronomic realities encountered by the inspectors, reflects Michelin's desire to dialogue even more with a community that is never so large" let the curators of the 'red' know.
(HANDLE).