Moreno Cedroni
Moreno Cedroni's dishes are some of the best examples of contemporary Italian cuisine, and his restaurant, La Madonnina del Pescatore, is a reflection of his art. Unlike many Italian chefs Moreno believes that there are no hard and fast rules when it comes to cooking and that everything can be eye catching and mouth watering in cuisine, even the most humble of foods.

We have him to thank for the Italian version of sushi ("susci"), his tapas-style sandwiches, turbot served as if it were a Florentine steak, little tins of white fish in jelly that add a new dimension to the concept of tinned food, "nibbles" served in teaspoons and his "psychedelic" spaghetti, cooked in their own sauce. The aroma is unforgettable.

La Madonnina del Pescatore
Senigallia – Marzocca (AN)

Alfredo Russo
Alfredo Russo discovered his talent while still very young: at the age of 13 he developed a passion for cooking and enrolled at catering school. After his studies, he worked in three different Michelin-starred restaurants in Piedmont. In the late 1990s he decided to set up on his own, and opened Il Dolce Stil Novo along with his wife. After just three years later, they won a Michelin star, along with membership into the Jeunes Restaurateurs d’Europe association.

Alfredo Russo has also achieved two recent accolades: Dolce Stil Novo was chosen to host the gala dinner for the Olympic Committee on its visit to Turin and in the 2004 edition of the Guida dell'Espresso, he was named best young chef of the year. His elegant, sophisticated restaurant is located in a 19th century building decorated in traditional Piedmont style, with vaulted dining rooms, bare brick walls and the original wooden flooring.

Dolce Stil Novo
Cirié (Turin)

Giovanni Grasso

Awarded a star by the 2007 Michelin Guide, Giovanni Grasso is the “chef patron” of  the restaurant “La Credenza” in San Maurizio Canavese (TO). The food is sophisticated and quality excellent, the ingredients are meticulously selected, and the presentation is immaculate. About 7 km from the Mole Antonelliana is the historic village of San Maurizio Canavese.

The old local trattoria was known as “La Credenza”. Fifteen years ago, a 29-year old chef decided to buy it, and restored the premises to create a highly original restaurant with a warm, welcoming atmosphere: a mix of tradition (stone, wood and iron) and innovation. Haute cuisine with a rather original twist: different techniques used in international cuisine are combined with traditional cooking.

La credenza

San Maurizio Canavese (Turin)

Nadia e Antonio Santini
Hailed by the French as the best chef on the planet, Nadia Santini is the first lady of Italian cooking. From Veneto, she met Antonio Santini while at university in Milan. They draw their strength from the traditions of their adopted region: having transformed the family osteria into a luxury restaurant, the menu reflects the local area characteristics. No pandering to the latest trends – only recipes that might have been found in a document unearthed from a dusty eighteenth-century archive. An in-depth knowledge of the carefully selected ingredients (the kitchen garden lies between the garden and the river) makes each recipe unique.

Antonino Cannavacciuolo

Villa Crespi
Orta San Giulio (Novara)

Davide Oldani

Davide Oldani, one of the most talented young chefs in Italy. Davide studied under Gualtiero Marchesi and later trained in some of the largest Italian, French and English restaurants, before returning to his native Cornaredo, just a few minutes away from Milan, to open a restaurant named D’O. Not a luxury restaurant, but a simple eatery offering good, classic, no-frills food at extremely affordable prices.

On the contrary, the food is prepared with the skill and attention of a top chef: Davide and his right-hand man Hide Matsumoto, a Japanese chef with a passion for Italy, move deftly and expertly around their small yet highly efficient kitchen. The interior is simple: terracotta and wood. The service is quick and efficient. The 60 wines, all selected with great care, are also served by the glass.

D’O

S. Pietro all'Olmo-Cornaredo (Milan)

Da Vittorio
Very high class, for the whole Cerea family! Chef Enrico Cerea works in the kitchen while his brother Roberto takes charge of the dining room.
This fantastic “Hollywood-style” location lies in the heart of some carefully tended gardens. The customer is king, there is meticulous attention to detail, and the very best ingredients are used to produce the traditional menu, which is not dictated by trends and therefore features none of the unnecessary trimmings that often lead to overkill and impair the flavour of the ingredients. Here at "Da Vittorio", what you get on your plate is exactly what you ordered – and what you expected. With their unquenchable enthusiasm, Enrico and Roberto are continuing along the path once trodden by their father Vittorio.

Ristorante da Vittorio
Brusaporto (BG)

Enrico Crippa
Minimalist, “zen”, avant-garde food. Performance of the year, according to the 2007 Espresso Guide, which placed the restaurant second in Piedmont, behind Davide Scabin at Combal.Zero.
Chef Enrico Crippa, in "partnership" with Bruno Ceretto, is certainly making a name for himself with his essential, “Zen” cooking. You’ll leave the restaurant feeling “light”, knowing that you have enjoyed the work of a very talented chef. Essential food, flawless ingredients, and an almost fanatical attention to the presentation and design of the dishes. This extremely talented and unassuming young chef is on the way up, a name to watch out for in the future.

Piazza Duomo
Alba - Cuneo