A Green Star shines in Franciacorta

11 November 2022

On November 8, the “Michelin Star Revelation 2023” event was held in Franciacorta

The partnership between Franciacorta and Michelin, the leading organisation that publishes iconic food guides, continues. An alliance that includes sustainability as one of its many values and sees Franciacorta as “Destination Partner” for the presentation of the 68th edition of the Michelin Guide Italy, a genuine benchmark for both Italian and global gastronomy.

The Michelin Star Revelation 2023 presentation took place today at the Relais Franciacorta and was attended by many guests, including ‘3-star’ chefs and some important personalities. Star of the event was the food, which was particularly exceptional since the dishes on the gala dinner menu – held at Franciacorta Golf Club – were prepared by several top chefs: Chicco and Bobo Cerea of Ristorante Da Vittorio, Antonino Cannavacciuolo of Villa Crespi, Soga Katasumi of Iyo and Riccardo Scalvinoni of Il Colmetto.

In addition to assigning stars for culinary excellence to many, special prizes and additional new Green Stars were awarded. A Michelin Green Star is awarded to restaurateurs who are particularly committed to sustainability. One of these stars recognised the commitment to sustainability of a business in Franciacorta: Agriturismo Il Colmetto.

The news that a Green Star had been awarded to Il Colmetto for its sustainable activity was celebrated at a dinner organised at the same venue, which was attended by leading figures from the worlds of sport, music and show business. Among the personalities who attended were Dargen D’Amico, Giorgia Palmas, Filippo Magnini, Andrea D’Amante, Benedetta Parodi, Fabio Caressa, Rebecca Baglini and Joan Thiele.

The Franciacorta restaurant firmament has therefore been enriched by another valuable star. Agriturismo Il Colmetto is a family-run business with strong links to the local area but is also focussed on continuous innovation. Over time it has developed its own way of rearing livestock, producing and creating recipes, with full respect for the environment and animals. In the kitchen, Riccardo Scalvinoni is a chef whose aim is to develop mouth-watering dishes that are easy to understand and enjoy but, at the same time, are created using the finest raw materials. Scalvinoni comes from a family of bakers and trained in the kitchen of Giorgio Parini’s Osteria Povero Diavolo in Torriana. Here he developed a contemporary cooking style that echoes Nordic food trends in both how he uses the raw materials and how he prepares sauces or develops flavours.

The haute cuisine practised in Franciacorta had already been recognised by the Michelin Guide with various establishments receiving a recommendation – Leone Felice Vista Lago, Dispensa Franciacorta, Cappuccini Cucina San Francesco, La Corte, Da Nadia, Radici, Hostaria Uva Rara, Dina, Lanzani Bottega & Bistrot, Carlo Magno. A Bib Gourmand recognition was awarded to Osteria della Villetta and the star given to Due Colombe restaurant in Borgonato was reconfirmed. With this Green Star, Franciacorta’s culinary scene, already renowned for its excellent quality food offer, has become even more sustainable and ‘green’.

Franciacorta is a symbol of wine culture and is also synonymous with respect for the local area and awareness of the environment. Today, this land has managed to combine its wine vocation with the green transition, perfecting viticulture techniques while focussing on sustainability: its producers are careful to minimise environmental impacts, improving functional biodiversity within the vineyard ecosystem. On the culinary front, the 19 municipalities of Franciacorta offer country-style cooking, using meat from inland areas as well as freshwater fish thanks to the area’s proximity to Lake Iseo, resulting in menus characterised by local raw materials and low environmental impact.

The Michelin green star, which aims to give prominence to establishments that pay particular attention to sustainability, is therefore perfectly in line with the philosophy of Franciacorta, the Consortium and all its members.

“Stars in Franciacorta! Once again this year we have had the pleasure of hosting the finest Italian cuisine. It is our way of approaching and expressing our gratitude for a cuisine that is the symbol and ambassador of the Made in Italy brand. Great Italian cuisine promotes the entire chain of agricultural production, and is envied and, unfortunately, often copied throughout the world.” Silvano Brescianini, President of the Franciacorta Consortium.

“We are very pleased that our inspectors have discovered and decided to award a green star to Il Colmetto, located in the heart of Franciacorta, which offers several shining examples of sustainability.” Marco Do, Communications Director of Michelin Italiana.

Developed in France in 1900 by brothers Édouard and André Michelin, the initial aim of the Michelin Guide was to help French motorists on their car journeys, which at the time was often adventurous. It contained handy information (such as where to refuel or find a garage) and where to stop to eat and sleep.

Over the years the guide’s distribution became more widespread and today covers 37 countries: 

Andorra, Austria, Belgium, Brazil, South Korea, China, Croatia, Denmark, Finland, Germany, Japan, Greece, Hong Kong, France, Italy, Ireland, Iceland, Luxembourg, Macao, Malta, Netherlands, Norway, Poland, Portugal, United Kingdom, Czech Republic, Russia, San Marino, Singapore, Slovenia, Spain, United States, Sweden, Switzerland, Taiwan, Thailand, Hungary.

In Italy, the first Michelin Guide dates back to 1956 and this year the 68th edition will be presented. Over time, the rigorous selection criteria have made this publication an indispensable benchmark for the restaurant world. Michelin inspectors work in anonymity and assess the quality of the cuisine based on precise criteria that take into account the quality of the ingredients used, the mastery of cooking techniques used to prepare the dishes, the personality of the chef, the balance of flavours and the restaurant’s consistency over time.

The haute cuisine establishments are given one, two or three stars in the guide depending on the level of food quality and service achieved. Three stars mean exceptional cuisine, worth a special journey, two stars mean excellent cooking, worth a detour, while one star means high quality cooking, worth stop. All establishments in the Michelin Guide are places selected by the inspectors, where eating or staying is a pleasant experience.

In 2020, the Michelin Guide decided to award a new distinction, the Green Star, to highlight restaurants that are particularly committed to sustainability. These restaurants are at the forefront of the industry when it comes to their sustainable practices; they hold themselves accountable for both their ethical and environmental standards, and work with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain. Several work directly with growers, farmers and fishermen or are engaged in activities to educate young people or local communities, which include cultivating plants, raising animals and using regenerative methods.

Any restaurant listed in the Michelin Guide can receive a Green Star. There are no specific criteria for awarding a Green Star. Michelin inspectors are simply looking to identify those restaurants that perform well when it comes to their sustainability practices.

The Michelin Guide 2023 counts:

  • 48 Green Star restaurants
  • 335 one star restaurants
  • 38 two stars restaurants
  • 12 three stars restaurants

33 restaurants received the first star, 4 received the second one and 1 the third one.

The following received the second star:

  • Daniele Lippi, Acquolina (Roma)
  • Domenico Stile, Enoteca La Torre (Roma)
  • Salvatore Iuliano, St. George By Heinz Beck (Taormina)
  • Gabriele Boffa, Locanda Sant’Uffizio–Enrico Bartolini (Penango)

Antonino Cannavacciuolo, Villa Crespi (Orta San Giulio), received the third star.

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