Three new stars shine in Campania: two in the Amalfi Coast, the other in Telese Terme.
There are three regional excellences in the world food bible: Luciano Villani of the “Locanda del Borgo” by Acquapetra (Telese terme, Benevento); Cristoph Bob of the Refectory at Conca dei Marini (Salerno) and Luigi Tramontano of “La Serra” in Positano (Salerno).
The starred restaurants in the region are 41. Six of these rooms have the double Michelin star: the “Taverna Estia” in Brusciano, “L’Olivo” in Anacapri, “Danì Maison” in Ischia, “Four Steps” in Nerano, “Don Alfonso 1890 “at Sant’Agata on the two gulfs and the” Torre del Saracino “at Vico Equense.
Just Ischia records the highest number of stars in Campania, proving that dining in the area is excellent. Two stars at DaNì Maison, Nino di Costanzo’s restaurant, which confirms the highest quality of its dishes that have added value: strictly one kilometer, with products from its island. Land, sea, countryside: all over the territory. In Nino Di Costanzo are added Indigo, the gourmet restaurant of Regina Isabella’s Hotel, chef Pasquale Palamaro, and the Mosaic of Hotel Terme Manzi in Casamicciola, chef Giovanni De Vivo. If it is thought that the two stars of L’Olivo di Capri have as the protagonist another chef Ischitano, Andrea Migliaccio, and who is back to the Free Iovine cookers, the first to have two Michelin stars in Ischia, then it is understood that the ‘ high food on the island is really home.
They confirm the Michelin star despite the chef’s change: the “Grandfather House 13” at Mercato San Severino, the “Bosquet Terrace” in Sorrento and the “Maxi” at Vico Equense.
The “Bib gourmand” restaurants in Campania are 12, namely the tables that are of great value for money: “La Pignata” in Ariano irpino, “Osteria del Roero e del Fico” in Ospedaletto d’Alpinolo (new) “Pascalucci” in Benevento, “La Torre” in Massa lubrense, “La Locanda N’tretella” in Naples, “Lo Stuzzichino” in Sant’Agata of the two gulfs, “Gerani” in Santa Maria La Carità, “Al Convento” Cetara, “The Hostaria di Bacco” at Furore, “From Carmelo” to Palinuro, “Angiolina” to Pisciotta, “The Chioccia d’oro” in Vallo della Lucania.
At the national level, nine of the magnificent chefs of Italian cuisine climb to the Michelin Guide. To win the ninth third star is Norbert Niederkofler of the “St. Hubertus” restaurant in San Cassiano (Bolzano), which accompanies the other eight great Italian restaurants.
Among those who go down the “Cracco” restaurant, run by renowned chef Carlo Cracco, in Milan, passing from two to one star. There are also three new entries between the two stars, while 22 are new in the restaurants
awarded with the first star. With 356 starred stars, Italy is the second richest selection in the world.
The other three stars are “Piazza Duomo” in Alba, “Da Vittorio” in Brusaporto, “Dal Pescatore” in Canneto Sull’Oglio, “Reale” in Castel di Sangro, “Enoteca Pinchiorri” in Florence, “Osteria Francescana” Modena, “La Pergola” in Rome and “Le Calandre” in Rubano