Uliassi receives 3 stars in the Michelin Guide Italy 2019
The Michelin Guide Italy 2019 has launched and features one new three star and 29 new one star restaurants - Italy is now the second richest individual guide selection in the world.
Catia and Mauro Uliassi’s eponymous restaurant in Senigallia on Italy’s East Coast is the newest three-starred restaurant bringing the total number to 10.
The three stars are; Piazza Duomo in Alba, Da Vittorio in Brusaporto, St. Hubertus in San Cassiano, Le Calandre in Rubano, Dal Pescatore in Canneto Sull’Ogio, Enoteca Pinchiorri in Florence, La Pergola in Rome, Reale in Castel di Sangro and Massimo Bottura’s famed Osteria Francescana in Modena.
On Uliassi, Sergio Lovrinovich, director of the Michelin Guide Italy said: “It is a place full of energy, which is exceptionally beautiful.
"Diners are always presented with a memorable experience and unique cuisine, that is well worth making the special journey for, as the three Michelin stars signify.”
Also included in the 2019 guide are 39 two-starred restaurants and 318 one-starred establishments—29 of which are new entries.
The region with the most new star additions is Piedmont, including Antonino Cannavacciuolo seeing a duo of star awards with one in Turin at Cannavacciuolo Bistrot Torino with chef Nicola Somma, and the other in Novara at Cannavacciuolo Cafè & Bistrot with Vincenzo Manicone. Enrico Bartolini also adds a new star to his collection at the Locanda del Sant’Uffizio Enrico Bartolini with chef Gabriele Boffa in Cioccaro di Penango.
In the south of Italy, there is the return of Basilicata in Matera at restaurant Vitantonio Lombardo, and a new star in Calabria at chef “Nino” Rossi’s Quafiz.
And in the islands, Heinz Beck achieved a star with chef Giovanni Solofra at St. George by Heinz Beck in Taormina, Sicily, while Italo Bassi regains a star at the ConFusion Lounge in Arzachena, Sardinia.
Gwendal Poullennec, international director of the Michelin Guides said: “This year, the 367 addresses distinguished by our teams of inspectors make a vibrant tribute to the richness and regional diversity of Italian gastronomy, which is a gastronomy of products, terroirs and authenticity.
"It is also always fascinating to note how much the chefs and artisans at the head of these restaurants are living and evolving the Italian culinary scene, oscillating between respect for tradition and gourmet innovation.”
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