Chef Federico Zanasi — Condividere, Turin, Piedmont The Province of Turin is one of Northern Italy’s most complex gastronomic territories. The capital carries the aristocratic legacy of the House of Savoy, the historic café culture of one of Italy’s former capitals and a cuisine built around butter, anchovies, Fassona beef, hazelnuts, mountain cheeses, truffles, vermouth and some of Piedmont’s greatest wines. Beyond Turin itself, the metropolitan province stretches toward Pin

Massimo Bottura — Osteria Francescana, Modena Modena is not simply a city with excellent restaurants. It is one of the places where Italian gastronomic identity is most concentrated. Tortellini, tagliatelle, gnocco fritto, tigelle, zampone, cotechino, Parmigiano Reggiano, Traditional Balsamic Vinegar of Modena and Lambrusco are not products created for tourism: they remain part of everyday local culture. At the same time, Modena has played an important role in the evolution o

Babbo remains an important New York Italian restaurant with a strong pasta program, serious wine list and distinctive atmosphere, but current inconsistency keeps it at 3.5 stars.