Gelato: a gastronomic experience

A New Economy entrepreneur with a passion for food and wine, he travels the world in search of the finest haute-cuisine restaurant — not found yet. He came to wine seemingly by chance, from a family of teetotallers, only to discover that a great-grandfather had been an excellent (and fairly thirsty) Nebbiolo producer in Valsesia. He was deputy editor of L'Espresso's restaurant guide in 2023 and 2024, created and chairs the Passione Gourmet project, and is now food editor at Forbes. His passions: measured avant-garde cooking and the great wines of Burgundy.

Stefano Guizzetti founded the gelateria Ciacco in Parma in 2013. Its ingredient list excludes anything not already naturally present in the raw materials used every day in the shop. The knowledge gained during his degree in Food Science, together with research and experimentation, led to the first Italian artisanal gelato free of any food additive, natural or artificial — the subject of a university scientific publication. In 2014 the project grew with a shop in the centre of Milan, in via Spadari, the so-called 'Via del Gusto'; in 2024 the 'Laboratorio Urbano' opened in Milan as a new centre of production, experimentation and innovation for both gelato and pastry. A lecturer at ALMA, Accademia Barilla and many training centres, he works with leading chefs' associations, restaurateurs and food companies as a master pastry and gelato maker. Over the years his pairings have become ever more refined and original, with new lines from large leavened products to viennoiserie, from creams in jars to fermented products. A member of the Italian Association of Ambassadors of Taste, he has held Gambero Rosso's Three Cones since January 2017 and was named Italy's best gastronomic gelato in 2019; since 2023 Ciacco is also in Identità Golose's guide to Italy's best restaurants. In November 2024 he received the MAM award as Master of Art and Craft; in December 2024 and 2025 Ciacco was named Italy's best panettone by Dissapore (second for Gambero Rosso), and in June 2025 and June 2026 Italy's best gelateria by Dissapore.

Davide Guidara's career is marked by extraordinary precocity and a crystal-clear vision from the outset. His first experience as a chef came at just 24 at the Eolian Milazzo Hotel, where his talent burst onto the scene so forcefully that Carlo Passera wrote on Identità Golose of 'Martians in Milazzo', prophesying something never seen before — a promise soon confirmed by Cronache di Gusto's Best in Sicily award. His development continued at SUM in Catania, the laboratory where he focused the pillars of his philosophy: minimalism, essentialism and umami, collecting Gambero Rosso's Best under 30, Chef of the Future for S.Pellegrino and Acqua Panna, and the Vent'Anni prize from Identità Golose. Today he leads I Tenerumi at the Therasia Resort on Vulcano, where he is Executive Chef and culinary director of Il Cappero, the resort's other starred restaurant. In this 'vegetable' restaurant, as he likes to call it, he pursues rigorous research that earned him Identità Golose's Experimentation in the Kitchen award, and from which Cook More Plants was born — not just a brand but a cultural manifesto of the new plant-based cuisine, aiming to redefine the world of vegetables in both avant-garde and mainstream cooking. In 2022, its opening year, I Tenerumi received the Michelin Red Star, the Michelin Green Star and the Michelin Young Chef title. In 2024 it entered the Gambero Rosso guide with Three Forks and the 'rocket' for avant-garde cuisine, L'Espresso with 4 toques and 18/20, and La Liste among the 500 best restaurants in the world; Guidara received Forbes Under 30 (Arts and Culture), Fortune 40 under 40 (Food Industries), Michelin's Passion Dessert award and Best Luxury Hotel's best hotel restaurant. In 2025 came the consecration: two Michelin stars, making I Tenerumi the first two-star restaurant in the West marked as vegetarian by the guide, plus 2 Knives at The Best Chef Awards.

Born in 1974, a proud Milanese, a professional journalist since 1999 — a millennium ago — he long covered politics and, in his spare time, food. Now he does the opposite and is very happy about it. Whenever he can, he dives into travel and good food. He coordinates the editorial staff of identitagolose.it and edits the Identità Golose guide to signature pizzerias and cocktail bars. Instagram: carlopassera

From Padua, born in 1984, with degrees in Philosophy and Gastronomic Sciences magna cum laude, Annalisa Zordan has an all-consuming passion for food and everything around it — a passion that, within a few weeks, led her to change city and career, leaving her job as a synchronised-swimming coach. At Gambero Rosso since 2012, she has worked across the website, the monthly and special projects, and for three consecutive years she was art director of Gourmet Expoforum in Turin. In 2017 Identità Golose named her food writer of the year. Since 2021 she has edited the guide Pane e Panettieri d'Italia and, since 2024, Ristoranti d'Italia with her colleague Valentina Marino. From 2021 to 2025 she also edited the Gelaterie d'Italia guide.

Martina Caruso, born in 1989, is the chef-owner of the Signum in Salina. As a child she took her first steps in the kitchen with her father Michele, the self-taught cook of the Signum since it opened in 1988. After hotel school in Cefalù she attended Gambero Rosso's professional cooking course in Rome, returning to Salina every summer to work in the kitchen. Her first stage outside the Signum was at La Rosetta in Rome with chef-owner Massimo Riccioli; the following year she spent five months in London at Jamie Oliver's Jamie's Italian under executive chef Gennaro Contaldo. Back in Italy she continued in ever more important kitchens: Antonello Colonna's Open Colonna (one Michelin star, Rome), Pipero al Rex with Luciano Monosilio (one star, Rome) and Gennaro Esposito's La Torre del Saracino (two stars, Vico Equense). At 23, with her brother Luca, Martina took over the Signum — she creates in the kitchen, Luca runs the dining room and the hotel. In 2016 she entered the Michelin Guide and won the coveted star, becoming the youngest chef in Italy to receive one. The Signum holds one Michelin star and a Michelin Green Star, Three Forks from Gambero Rosso and three toques from L'Espresso. Awards: Barawards 2015 chef of the year and hotel restaurant of the year; Identità Golose 2016 female chef of the year; Gambero Rosso 2016 emerging chef of Italy; Michelin Female Chef Award 2019 by Veuve Clicquot. Member of JRE – Jeunes Restaurateurs d'Europe, Ambasciatori del Gusto, Le Soste and Sicilia Di Ulisse.

Born in 1966, journalist, graduate in political science, lifelong Inter supporter raised in Milan: he began his career in 1992 in Umbria, which is now his home. He started as a film critic, but the call of the palate soon prevailed and he chose food and wine. For many years he contributed to L'Espresso guides and has always worked with Identità Golose. In 2017 he founded and still edits James Magazine, a bold and innovative periodical born of an editorial vision rooted in the pursuit of absolute quality and a long familiarity with great Champagne, fine wines and signature restaurants. Sparkling wines have always been central to his work: a passion that became a language and a way of telling stories. Since 2025 he has also edited Sparkling Life, a bimonthly devoted to the effervescent world, and since May 2026 Portraits, the print magazine of Champagne Society, entirely dedicated to Champagne. He also directs the first World Guide to Roman pinsa.