What are the Italian excellences of cuisine?

Antonino Cannavacciuolo, with the Villa Crespi restaurant, has conquered the third Michelin star. And he entered the group of superchefs

 cannavacciuolo-questions-today-47 Chef Antonino Cannavacciuolo. He was born in Vico Equense (Naples) in 1975 Photo Video

Antonino Cannavacciuolo becomes the twelfth on the pitch. In fact, the Michelin 2023 has just allowed him to join the other 11, football number by definition, in the very small team of three-starred Italians. With him, Bottura and Crippa, Beck (a German with a Roman heart and a passion for carbonara) and Romito, Alajmo and Cerea (his paccheri with tomato, my God ), Santini and Niederkofler, Bartolini at Mudec as well as obviously Uliassi and Pinchiorri. More generally, the overall 385 stars confirm the good momentum of Italian elite catering, capable of withstanding the turbulence of lockdown and inflation thanks to abundant doses of creativity.

Antonino Cannavacciuolo imitates Iginio Massari: the video is hilarious! Antonino Cannavacciuolo imitates Iginio Massari: the video is hilarious!

Leaving the magical world of starred restaurants and moving on to daily practice, the concept of excellence becomes even more important (as someone who is a black belt in out-of-town trattorias tells you). Everything depends on the quality of the ingredients and the curiosity to experiment with customs and traditions. In a country like ours with extraordinary biodiversity, this is precisely the challenge. Knowing how to recognize quality even in everyday shopping or in simple dishes in a restaurant. Poor cooking remains an essential compass, as does respect for seasonality. Happiness can be hidden anywhere. A cherry tomato piennolo of Vesuvius, for example. Slow, thoughtful, sublime.

Pierluigi Pardo
Sports journalist, co-host of Eat as you speak on Radio24 – Il Sole 24 Ore

Source: oggi.it