When you touch down in new city it's always good to try out the local food scene. But what if what you're just craving some of your favourite authentic Italian food? How can you be guaranteed you're getting the real deal when you're a long way from a homegrown trattoria and Italy's finest mozzarella di Bufala?
Fortunately, Gambero Rosso have plugged this culinary gap, taking a leap outside of Italy and producing their first "Top Italian Restaurant Guide" to the world, reflecting their seal of approval on several hundred venues that showcase the best Italian cooking and ingredients.
This is the first time the experts in Italian food and wine have gone abroad to search for the best Italian chefs and addresses offering confidence to diners who may never have dined in Italy that they are actually having an authentic Italian food experience.
The digital guide is in English and evaluates and reviews the best Italian venues around the world, from the United States to Australia, supported with handy interactive city maps, interviews, tips and insights.
In the meantime, Gambero Rosso have also given some global Special Awards recognising Italian talent worldwide, from Copenhagen to Hong Kong:
Described by Gambero Rosso as "the most complete culinary experience" that they enjoyed in 2017 this restaurant's kitchen is led by an all Italian team, all under 30 years old, championing traditional and high-quality Italian ingredients. It all comes topped off with a wine cellar of 90,000 bottles, all Italian.
The executive chef at Ristorante Grissini inside the luxurious Grand Hyatt Hotel who originally worked with Gaetano Trovato in Siena and Nino Di Costanzo in Ischia took on the challenge of this historic Italian restaurant in Hong Kong at just 25 years old. Within two years he had revolutionised it introducing flavors direct from Campania.
Opened in 1989 by a Bolognese, Giancarlo Paterlini, and Suzette Gresham this venue offers a complete wine list executed with love "including both great classics and less renowned producers that arouse curiosity."
The best pizzeria in Paris is the latest Gennaro Nasti project. Nasti prepares six types of dough, offered as gourmet slices, using excellent ingredients - almost all imported from Italy, even the basil.
Chef Gonzalo Luzarraga and Francesco Ferretti are off to a good start in Fulham. While they don’t want their restaurant thought of as Italian, intense research has brought food from tiny artisanal workshops, especially from Piedmont, to the table. The wine list also includes bottles from little-known but outstanding Italian winemakers.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.