It's been several months since I went to the presentation of the 2022 Buon Ricordo Restaurant Guide, remember? I had studded Instagram with photos and videos of beautiful dishes! And already a couple of years ago in this article I had recommended three truly mouth-watering novelties... but today I am here with you to show you three more wonderful restaurants among those I had the opportunity to try at the presentation of the Buon Ricordo 2022 Restaurant Guide. And do you know why I am writing this to you today? Because the day after tomorrow is my husband's birthday and I've identified the one I'd like to take him to, although I must confess that it was hard to choose one that night: everywhere I turned there were memorable dishes that smelled like something that would make even a poor eater lose her head!

Good memory restaurant guide 2022

In fact, if I have to tell you what I regretted about that wonderful evening, it was just not being able to taste everything! Yes, even my enormous greedy stomach has limits! Anyway, let's go in order! 

The presentation event of the Guida Ristoranti del Buon Ricordo 2022 took place at the Officine del Volo, Milana place that for me, who loves the industrial style, is like a toyland! Beautiful! Everything was organised to perfection (but I've seen this in anything my dear Marina Tagliaferri press office: if the standard is not high, it is not for you!). After an initial aperitif by partner companies, whose Cerreto Gardener which was truly delightful, the ceremony was held that consecrated to 108 Buon Ricordo Union restaurants. As I wrote to you back in the day, this for me is more than a Restaurant Guide, it is the will of 108 restaurateurs to keep their roots firmly in the ground as they follow the wind, the sun and embrace the future with their branches. We are in an era where globalisation - which in itself could also be positive - has led to a rampant standardisation of taste. Wine and food have somehow 'flattened' towards a common feeling codified as 'good'. That is why anyone who, with commitment and dedication, is able to safeguard their products and traditional recipes while still giving them a new life is, to me, a hero. Beware of that last phrase: 'giving them new life'. I believe that a good cook is one who knows how to draw on what his or her territory offers both in terms of dishes and products and then create his or her own interpretation of them. Without copying and without distorting.

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After the ceremony we went upstairs to what I would call 'gastronome's paradise': every restaurant had his station where he did show cooking of the Buon Ricordo dish. Oh my, how wonderful: the cooks were moving in fascinating trajectories as they prepared these dishes that were a joy to behold! And so here are the three dishes (of those tasted) that I liked best... + an extra!

Buon Ricordo Restaurant Guide: my three favourite specialities

Buon Ricordo restaurant guide: Locanda Capolago

It may be that I have the lake tattooed in my heart... but the dish that moved me the most was also a lake dish and this is the next restaurant where I want to go to eat with my husband Francesco! What about Rice and Perch in a Raviolo? Special, special and still special! The rice is in the flour, skilfully mixed with semolina. Inside, the most common fish from any lake in Lombardy: perch. All the flavours were excellently balanced and the ravioli were really beautiful! Bravissimi!

Restaurant guide locanda capolago lecco

Locanda Capolago

Via Municipio, 36 - 23823 Colico

Tel. 0341 1590132

Click HERE for the recipe rice and perch in a ravioli

Restaurant guide masterpiece inn

Buon Ricordo Restaurants Guide: Al pescatore Hotel&Restaurant

This is the dish that seems to be built on me because it contains all my favourite ingredients, starting with the pasta format, the spaghettone (which I would choose even bigger!) up to the tuna tartare, capers and roe... I could have sworn there was also a pinch of lemon zest, but it does not appear in the recipe. Anyway, really delicious! I also love the hot-cold contrast of the spaghetti with the tuna tartare, and I think that raw fish in pasta dishes, if dosed well, create an extraordinary mix of textures. I felt Southern Italy in this dish and it made me want to enjoy it after a long swim in those crystal-clear waters...

Gallipoli fisherman's guide to good restaurants
Gallipoli fisherman's restaurant guide

Buon Ricordo Restaurants Guide: Da Ercole

If on the first two places I had no doubts, on the third I admit I was conflicted! I also loved the Ravioli with San Daniele in Montasio sauce of Restaurant Osteria La Pergola in San Daniele Del Friuli (Udine) and the Tagliolini with red cow butter and culatello by At the White Horse in Polesine Zibello (Parma). In the end, however, I decided to award the Pythagorean Carbonara (Ristorante da Ercole in Crotone) not only because of its name, but above all because of its ability to perform that magic I mentioned earlier, namely to innovate tradition with simplicity and culture. The creaminess of the yolk is given by the use of a traditional fish and the aromaticity and flavour of the guanciale is given by the mullet roe... in short, a spectacle!

Restaurant guide buon ricordo da ercole

Restaurant Da Ercole

Viale Antonio Gramsci, 122 - 88900 Crotone

Tel. 0962 901425

Click HERE for the recipe for Pythagorean Carbonara

ercole's restaurant guide

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And the extra?

Restaurant Guide: Manuelina Restaurant in Recco (Genoa)

Moron in salt, local lemon sauce, potato sheets and caviar of Manuelina Restaurant in Recco (Genoa)... no: one of the best focaccia di Recco! To celebrate my birthday/graduation I went between Recco, Camogli and Portofino with my family and, guess what, my first lunch was at l Ristorante Manuelina, mindful of the very convenient Buon Ricordo Restaurants Guide! Since the restaurant is divided into two parts, a Gourmet and a Focacceria Bistrot, I 'assaulted' the focacceria first because I was really too curious! Did you know that focaccia di Recco is an IGP product with a Consortium of Protection? Manuelina offers the classic with cheese only and some variations, including my favourite: cheese and 'nduja. It is a truly perfect combination as the cheese dilutes the spiciness of the 'nduja creating an explosive mix of flavours. And when I degreased it with a delicious local craft beer (Maltus Faber Blonde)... well, I have reached the fulfilment of the senses! My mum's face in this photo is legendary!

Manuelina focaccia di Recco restaurant guide

So thank you to the Buon Ricordo Restaurant Guide both for the specialities reported and because it enticed me to discover new specialities in its restaurants!

Until next year... or rather the next restaurant!

Cheers 🍷

Chiara

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