After three years, the Michelin Guide ceremony returns to Emilia-Romagna and, for the first time in its history, to the city of Modena. To celebrate the 70th edition of the Michelin Guide Italy, the doors of the magnificent Teatro Comunale Pavarotti-Freni were opened which hosted an exceptional ceremony presented by Giorgia Surina, attended by more than 500 guests including chefs, journalists, professionals in the sector and institutions. The 70th edition of the Guide confirms a gastronomic situation full of vitality, expressed by experienced young talents within teams led by chef mentors from whom they can find inspiration and, at the same time, increasing awareness that committed to catering and sustainable. it is not a trend but an absolute necessity. There are 36 new starred restaurants in total: the Michelin Guide Italy adds three new stars, bringing the number of three-star restaurants on the peninsula to 14, 2 Michelin two-star restaurants and 33 restaurants with one Michelin star. In total, the selection of restaurants in the Michelin Guide Italy 2025 includes 393 starred restaurants.
“The 2025 selection, with 393 starred restaurants, is a photograph that confirms the excellence of Italian cuisine, which is made up of traditions, pollution and innovation. The 36 new features within the peninsula’s firmament, in which the 3-star restaurant Casa Perbellini – 12 Apostoli stands out, reflect the vitality of the sector that promises exciting culinary experiences, reflecting the quality of the products and the incredible. the variety of ingredients that this exceptional peninsula can offer first.” he said Gwendal PoullennecInternational Director of the Michelin Guides.
THERE IS 1 RESTAURANT OUT AGAINST THE 3 MELINE STARS
Giancarlo Perbellini – Casa Perbellini – 12 Apostles, Verona
In the historic center of Verona, near Piazza delle Erbe and a stone’s throw from the most famous balcony in the world – that of Romeo and Juliet – is Giancarlo Perbellini’s new house. In a place that has made history – 12 Apostoli – where the chef trained as a boy, a concert of flavors is now being staged, combining tradition and innovation and respect for seasonality and raw materials. The chef pays tribute to and reinterprets Italian cuisine with modern techniques and a personal touch, offering you an experience worth the journey. The sesame wafer with sea bass tartare with a touch of licorice is just one of the many classics that will stay in your heart.
In addition to the new entry in the 3 Michelin Star family, the restaurants that are “worth the trip” to Italy and which confirm the 3 Stars are:
Villa Crespi Orta San Giulio (NO), Piazza Duomo in Alba (CN), Da Vittorio in Brusaporto (BG), Le Calandre in Rubano (PD), Dal Pescatore in Canneto Sull’Oglio (MN), Osteria Francescana in Modena, Enoteca Pinchiorri in Florence, La Pergola in Rome, Reale in Castel di Sangro (AQ), Uliassi in Senigallia (AN), Piazza Duomo in Alba (CN), Enrico Bartolini at MUDEC in Milan, Quattro Passi, Nerano, (NA) and Norbert Niederkofler Atelier Moessmer, Brunico (BZ).
2 NEW 2 MICHELIN STAR RESTAURANTS IN THE ITALY GUIDE 2024
The ceremony, presented by Giorgio Surina and broadcast in live streaming, was a succession of sensations: 36 new Stars in total involving 13 regions, 2 of which were new entries in the two MICHELIN Stars category, ie the restaurants worth the way:
Marco Galtarossa – Villa Elena, Bergamo
The recent move seems to have given new life to this young chef who offers modern cuisine that complements local ingredients through meticulous research and artistic presentation. Each dish is a work of art that pleases the sight and the palate and combines complex and layered flavors with meticulous attention to detail. The duck dish is memorable: breast, liver in ravioli with celery and leg stew crepe. Inside the historic Villa San Vigilio in Bergamo Alta, the restaurant offers stunning panoramic views, excellent service and the expert guidance of the mentor, Enrico Bartolini.
Matteo Temperini – Campo Del Drago, Montalcino
Not only does Castiglion del Bosco have 3 Michelin Keys for excellent hospitality, but it’s worth detouring and savoring Matteo Temperini’s personal cuisine, which highlights Tuscany and the best on offer in the area. Among the memorable dishes he creates with creativity and the use of fresh and seasonal ingredients, there are gastronomic suggestions with the first harvest mushrooms from the nearby woods, such as garden gnocchi with chanterelles and porcini mushrooms and glazed veal sweetbread with artichoke cream and roasted lemon.
THERE ARE 33 NEW RESTAURANTS UNDER THE MICHELIN REPUBLIC
In the Italy Guide 2025 there are 33 new Michelin Stars. Among these, many chefs have an exceptional mentor: Antonino Cannavacciuolo gets the Star in two restaurants, Le Cattedrali le L’Aqua in Asti and Cannavacciuolo by the Lake in Pettenasco (NO), under the direction of Gianluca Renzi and Gianni Bertone. Davide Oldani sees a new star assigned to the restaurant Olmo, in San Pietro all’Olmo (MI) entrusted to Riccardo Merli, and Massimo Bottura at the restaurant Al Gatto Verde, with Jessica Rosval in charge, won the star and the Green. Star.
The region with the most innovations is Lombardy, 1 two Stars and 9 Michelin Stars alone, out of a total of 10 restaurants. In second place are two regions with 5 new stars, Campania and Tuscany, and in third place we find Emilia-Romagna with 4 Michelin Star novels. In the classification of Michelin Stars by region, Lombardy maintains its leadership with 61 restaurants (3 three Stars, 7 two Stars, 51 one Star), Campania asserts itself in second place with 50 restaurants (1 three Stars, 7 two Stars, 42 one only). Star), and we are on the third step of the podium we find Tuscany with 44 restaurants (1 three Stars, 5 two Stars, 38 one star). Piedmont slips into fourth place with 35 restaurants (2 three-star, 3 two-star, 30 one-star), while Veneto claims fifth place with 34 starred restaurants (2 three-star, 3 two-star, 29 one-star).
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Province
In the ranking of the provinces, two cities of Campania are confirmed among the Top 5: Naples which declares that it has 27 restaurants at the top (1 three stars, 6 two stars, 20 one stars) and Salerno, in fifth place with 18 restaurants ( 1 two star , 17 stars). Rome is second with 23 starred restaurants (1 three-star, 3 two-star, 1 one-star), followed by Milan with 20 starred restaurants (1 three-star, 4 two-star, 15 one-star). In fourth place we find Bolzano with 19 restaurants (1 three stars, 2 two stars, 16 one star).
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BIB GOURMAND
In the Bib Gourmand classification by region, Emilia-Romagna claims its first place with 33 restaurants. Behind him is Piedmont with 31 restaurants, followed by Lombardy with 25 restaurants. Tuscany continues with 25 restaurants and Veneto and Trentino-Alto Adige tied with 17.
Overview of the MICHELIN Guide Italy 2025:
THREE COUNTIES – 14 restaurants (1 new)
TWO stars – 38 restaurants (2 new)
ONE STAR – 341 restaurants (33 new)
STELLA VERDE – 69 restaurants (11 new)
BIB GOURMAND – 250 restaurants (16 new)
LISTED IN THE GUIDE – 1,340 restaurants (111 new)
For a total of 1983 restaurants in the selection of 2025.
Interview between Time.news Editor and Gwendal Poullennec, International Director of the Michelin Guides
Time.news Editor: Welcome, Gwendal! It’s a pleasure to have you with us today. The recent ceremony in Modena for the 70th edition of the Michelin Guide Italy certainly must have been a momentous occasion. Can you share what made this event so special?
Gwendal Poullennec: Thank you for having me! This ceremony was historic in many ways. Not only did we celebrate the 70th edition of the Michelin Guide Italy, but for the first time, it was held in Modena, a city renowned for its culinary heritage. The presence of over 500 guests—including chefs, journalists, and industry professionals—added to the vibrancy of the occasion. It was a perfect stage to showcase the excellence of Italian cuisine.
Time.news Editor: Speaking of excellence, the guide has introduced 36 new starred restaurants this year, along with the notable addition of the three-star restaurant Casa Perbellini. What factors contribute to a restaurant receiving this coveted three-star rating?
Gwendal Poullennec: Achieving three stars is a tremendous accolade that reflects exceptional culinary talent, consistency, and creativity. It’s about creating memorable dining experiences that not only showcase technical skills but also embody the essence of local ingredients and traditions. Casa Perbellini, led by Giancarlo Perbellini, is a fantastic example of how tradition can blend with innovation to craft unforgettable flavor combinations.
Time.news Editor: It’s fascinating to see that culinary sustainability is becoming a focal point. You mentioned in your speech that commitment to sustainable catering is not just a trend but a necessity. How do you see this affecting the future of the Michelin Guide?
Gwendal Poullennec: Sustainability is indeed becoming more integral to the culinary world. Chefs are increasingly aware of their environmental impact and are crafting menus that respect local ecosystems, seasonality, and sustainability. The Michelin Guide reflects these values by recognizing restaurants that prioritize these practices. This shift not only leads to a positive environmental impact but also enhances the dining experience with fresh, local ingredients.
Time.news Editor: It’s encouraging to hear such commitment from chefs! The guide has also seen regions like Lombardy leading with 61 starred restaurants. What do you think is driving this concentration of culinary talent in that region?
Gwendal Poullennec: Lombardy has a rich culinary history and boasts a remarkable variety of products. The region is home to many talented chefs who push the boundaries of innovation while honoring tradition. The strong mentorship culture, as we see with chefs like Enrico Bartolini, plays a crucial role in nurturing emerging talent. Their dedication to their craft creates a dynamic dining landscape that attracts attention and accolades.
Time.news Editor: Absolutely! With 393 starred restaurants in total, it seems Italian cuisine is thriving. What advice would you give to young chefs aspiring to make their mark in this competitive landscape?
Gwendal Poullennec: My advice would be to remain true to their culinary roots while being open to experimentation. Learning from accomplished mentors is invaluable, as they can offer guidance and share invaluable insights. Passion, dedication, and creativity—coupled with a commitment to quality—will always resonate with diners. It’s about telling a story through food that connects with people on a deeper level.
Time.news Editor: Thank you, Gwendal, for your insights. It’s clear that the culinary world is evolving and that the Michelin Guide will continue to play a pivotal role in shaping its future. We’re excited to see how this will unfold in the coming years!
Gwendal Poullennec: Thank you for having me! I share your enthusiasm and look forward to witnessing the continued evolution of culinary excellence in Italy and beyond.
