(ANSA) - ROME - When restarting after the pandemic shutdown, Italian catering is increasingly committed to enhancing the territory and local products, cutting waste, expanding, when possible, self-production with a flourishing of vegetable gardens and herbaria up to real farms and micro-farms.
This is the photograph offered by Gambero Rosso's 33rd edition of the Italian Restaurants Guide which confirms the golden triangle at the top: at the top, with 96 points, the Reale in Castel di Sangro (L'Aquila) by chef Niko Romito , and at 95 points Osteria Francescana in Modena by Massimo Bottura and La Pergola of the Hotel Rome Cavalieri by Heinz Beck.
The awards of the "Three Forks" increase to the top, rising to 44 with three new entries.
Casa Perbellini in Verona, Antica Osteria da Cera in Campagna Lupia (Venice) and Signum reign in the heart of the island of Salina, in the Aeolian Islands, of the young chef-fisherwoman Martina Caruso.
Up one point, from 92 to 93, Il Pagliaccio in Rome by chef Anthony Genovese and St. Hubertus of the Hotel Rosa Alpina in Badia (Bolzano) with the "mountain cook" Norbert Niederkofler.
Remaining in the Olympus of the "Three Forks" the score, at 92, of the D'O in Cornaredo (Milan) by Davide Oldani and Pascucci at the Porticciolo in Fiumicino by Gianfranco Pascucci.
Among the places with the "Two red forks", that is the places that have the best chance to reach the top, Arnolfo in Colle Val d'Elsa (Siena), Piccolo Lago in Verbania, Pashà in Conversano (Bari) where Angelica Giannuzzi conquers the title of "pastry chef of the year".
The scepter of "Restaurateur of the Year" passes from Carlo Cracco in Milan, confirmed as "Three Forks" with 93 points, to Giancarlo Perbellini from Verona, a new entry in the elite, but, according to the reasons, "
In general, vegetarian menus are among the growing trends, as well as anti-waste, no food waste proposals.
As far as drinking is concerned, table cocktails are growing and, at the antipodes, non-alcoholic drinks to be paired with dishes with increasing use of mixology techniques.
Gucci Osteria da Massimo Bottura, in Florence, is awarded for the "best proposal of mixed drink", while the best sommelier is Alessandro Gonzalez Venegas of La Locanda del Profeta, in Naples.
And, according to the judgment of Gambero Rosso, the award for the best dining room service goes to Villa Crespi in Orta San Giulio (Novara), reign of Antonino Cannavacciuolo, and Don Alfonso 1890 in Massa Lubrense (Naples), by the Iaccarinos.
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