Six Italian restaurants are ranked among the world's 50 best

Among the many excellences that define the Italian landscape, there is certainly the world of gastronomy to consider, which has accumulated prestigious awards over time. Although first place in The World's 50 Best Restaurants 2022, the annual ranking that honors the world's 50 best restaurants, went to Copenhagen's Geranium restaurant, it was an edition that particularly rewarded Italian cuisine: as many as six restaurants made the list and two went straight into the top ten. For the first time in nearly 20 years, Noma will not be part of this year's top 50 list: past winners will be moved to a new category under the name Best of the Best. Lido 84 in Gardone Riviera (Brescia) - the chef is Riccardo Camanini - took the eighth position, the highest, rising a full seven spots from 2021. The menu extols the products of Lake Garda and the region's pastures, yet the undisputed star is the cacio e pepe: rigatoni cooked inside a pork bladder with pecorino cheese. In tenth place is Le Calandredi Rubano (Padua), led by chef Massimiliano Alajmo and up 16 places since 2021. With two seasonal tasting menus, the distilled coffee risotto with caper powder, anchovy roe, and white truffle, and the mullet with blackberry and plum bread crumbs and kiwi and seaweed sauce stand out.

In 12th place is chef Mauro Uliassi's Uliassi restaurant in Senigallia, which has climbed 40 places since 2021. Mock olive ascolana, a foie gras waffle and crostini with fresh anchovies, and red shrimp seasoned with head juices, ginger, orange, and cinnamon make up the stylistic signature of his menu. The fifteenth place for Reale by Niko Romito, Castel di Sangro: his brightly colored "Watermelon and Tomato" and trout with almonds and bay leaves pay homage to Abruzzo and the Sangro River. Back comes Piazza Duomo Alba by Enrico Crippa in 19th place, placing one lower than last year, whose snails are raised by Benedictine monks. Finally, it occupies 29th place St. Hubertus, in San Cassiano, where chef Norbert Niederkofler carefully selects products from the mountains of the Dolomites. In case any of these dishes should have whetted your appetite, it will be wise to move as soon as possible: reservations go long.