“MI PIACE IL VENTO, PERCHÈ NON SI PUÒ COMPRARE” IL CLAIM DELL’EVENTO
Si è tenuta a Paestum la sesta edizione dei Food and Travel Italia Awards, nell’ Oleandri Resort. Un l’evento che premia il meglio del gusto e del turismo italiano
“Mi piace il vento, perché non si può comprare” Gianni Agnelli
La sesta edizione degli Awards di Food and Travel Italia, edizione italiana del primo magazine internazionale, diffuso in 18 Paesi, che si occupa di enogastronomia, viaggi gourmet e turismo di alto profilo, ha fatto tappa in Campania, precisamente nella magica cornice dell’Oleandri Resort di Paestum, città di rara bellezza, la cui storia l’ha resa molto famosa nel mondo.
La meravigliosa cittadina campana è diventata teatro di un prestigioso evento che ha ottenuto il contributo della Regione Campania ed il Patrocinio di Enit (Ente Nazionale Turismo Italiano). L’intento di questa edizione attuale è stato coniugare cultura e bellezza, che sono rappresentati dal valore inestimabile del turismo e delle tradizioni culinarie e paesaggistiche del nostro Paese, a cui la rivista Food and Travel Italia attribuisce molto rilievo.
“È stata un’edizione in cui ho voluto la contaminazione tra mondi diversi” commenta l’editore di Food and Travel Italia, Pamela Raeli.
Il Premio, pensato con un format che valorizza Cibo, Vino, Turismo, Imprenditoria e Cultura territoriale, si è tenuto nelle bellissime sale dell’Oleandri Resort a Paestum, un eco-resort immerso in un parco naturale, con dune di finissima sabbia bianca e un mare cristallino.
I vincitori della sesta edizione sono stati annunciati durante la serata di gala del Premio, presentata dall’editore italiano della rivista Food and Travel Italia, Pamela Raeli, dal Direttore Responsabile Fabrizio Imas e dal giornalista Giuseppe Di Tommaso della “Vita in Diretta”.
I riconoscimenti assegnati hanno ricoperto tutti gli ambiti della Ristorazione, dell’Ospitalità e del Turismo.
I premi sono stati riconosciuti non solo ai prodotti, ma anche alle aziende/organizzazioni di eccellenza, nelle categorie vino, location, destinazione dell’anno.
E, come sempre, sono stati assegnati i Premi Speciali conferiti dal board di Food and Travel a professionalità e personalità che hanno dato particolare lustro ai settori di appartenenza. Prestigiosi gli ospiti della kermesse che, come da tradizione, hanno rappresentato il meglio dell’imprenditoria italiana. Una presenza emozionante quella del cantante napoletano Sal Da Vinci che ha emozionato con la sua voce l’intera platea.
Durante l’arco della serata sono stati serviti piatti della dieta mediterranea, quale modello alimentare che oltre ad essere salutare per l’essere umano lo è anche per l’ambiente.
Il modello alimentare mediterraneo, come più volte posto in luce dall’Unesco, è molto diffuso. La filosofia sposata da Food and Travel Italia, che pone in rilievo i temi della sostenibilità, va oltre il concetto di cibo. Il termine dieta deriva dal greco antico “diaita” (stile di vita) e rimanda alla valenza sociale e culturale della dieta mediterranea.
Considerando gli effetti positivi sulla sfera sociale, economica ed ambientale, si può considerare la dieta mediterranea un modello alimentare sostenibile.
“Mi piace il vento, perché non si può comprare”, frase pronunciata dall’indimenticato Gianni Agnelli, è stato il claim di questa sesta edizione degli Awards 2023. Spiega l’editore Pamela Raeli: “A vent’anni dalla morte di un uomo che ha segnato un’epoca, ho voluto ricordarlo proprio con questa frase. Capitano d’industria visionario e non conformista, che amava il mare e uscire in barca a vela quando era proibitivo per il forte vento. Una personalità che mi ha sempre affascinato: brillante, con un’intelligenza rapida, curiosissimo, affrontava la vita con leggerezza ed elegante snobismo. I suoi vezzi e tic sono diventati modelli di stile e raffinatezza: l’orologio sopra il polsino, la celebre erre moscia, le scarpe scamosciate, la cravatta sopra il maglione. Ognuno ha interpretato questa frase in maniera diversa. A me piace pensare alla più pura forma di libertà in un mondo dove tutto sembra essere in vendita. Un monito quindi ad essere ‘diversi’ ricercando acque pulite e profonde in cui nuotare, con il vento come compagno di viaggio”. Unaseratainpienostile“Tassoni”, l’aziendadellafamosacedratapremiataperil nuovoprogetto di rilancio che, partendo dal territorio e dalla storia, guarda al futuro. Il “lusso di osare” di Tassoni, ispirato ai fasti dello stile Liberty ha mirato a coinvolgere le nuove generazioni attraverso immagini audaci e ammalianti, ispirate al mondo della moda. E proprio così abbiamo assistito ad una serata audace e accativante, con tanti colpi di scena.
I nomi e le motivazioni di tutti i premiati sono visionabili sul sito www.foodandtravelitalia.it nella sezione Reader Awards.
Here are the winners:
The Best Man
A man as exciting and true as his wines. A histrionic and courageous spirit, a generous heart, we like to define him as a one-of-a-kind Thoroughbred.
Manager of the Year
A professional who represents the most modern values of determined and resilient management. Emiliana Limosani, Chief Commercial Officer ITA Airways & CEO Volare has always stood out for its innovative thinking and for a real knowledge of the role of its company in the market which has allowed it to create effective strategies and achieve important objectives such as the excellent commercial results obtained by the Company and the creation of the loyalty program, Volare, which has now reached over 1,600,000 members.
Manager of the Year
For over 25 years in the yacht sector and with another 6 years of experience in navigation, Roy Capasso is the commercial director of Swan Shadow and talks about hospitality and the search for quality in food even on board.
Journalist and great food expert, presenter on Rai 1 of the Linea Verde Discovery program and on Rai 2 with Top and Pizza DOC, she is the new and fresh face of 2023 “most loved by Italians”. With verve and irony she carries out her mission of making Italy known at 360°.
Character of the Year
CEO of the company of the same name, for the constant commitment to the Campania region and for the valorisation of young and deserving talents from Campania who will be the highly specialized figures of tomorrow.
The tradition revisited by the hand of Claudio Sadler has made the history of Milan. He was the first to take up the typical dishes of a cuisine (the Milanese one, but also the Lombard one) that was about to hide in a few trattorias and make it contemporary, gourmet, paving the way for a wave of young people who tried their hand and made Milan a of the food capitals of Italy.
Restaurant in the city
SETA BY ANTONIO GUIDA
Antonio Guida has managed to make the restaurant inside the Mandarin hotel in Milan a gourmet destination. So much so that it acts as a driving force for international customers to stay in the quadrilateral, but also a new destination for the most incredulous Milanese to dine in a hotel. The first of a new era of gourmet hotel restaurants.
Out of town restaurant
A place to breathe authentic emotions. An atmosphere of rare beauty where Nino di Costanzo embodies Italian signature cuisine: heart and technique, great classical tradition, pride in valorising the resources of our country.
Inn of the year
Young entrepreneurs who dreamed of creating a cult place for those passing through Versilia. You have to be lucky to find a seat in the restaurant, but this too is the magic of Osteria Candalla.
Chef of the Year
The first proponent of a cuisine that he himself defines as “pop” and who started a new movement of fine dining cuisine and Italian bistros at prices accessible to all. The success of his project brings people from all over the world and from all over Italy to the Milanese hinterland.
Emerging Chef of the Year
Certainly in this case it is true that good blood does not lie. Talent is in the D’Errico DNA. Francesco D’Errico, after various experiences abroad, now joins his brother Giuseppe in the starred restaurant “La Madernassa” with dedication and passion. We like exciting challenges, and we are sure that Francesco will give his guests truly exciting dishes and moments.
International Chef of the Year
Discipline and creativity, rigor and curiosity, internationality and roots are the solid foundations of a chef who has been able to enhance Italian culinary history. Precision, attention to detail, imagination and risky combinations are the hallmark of a unique style that tells of a passionate love for his cuisine and his land.
Chef Food and Travel Italy of the year
FELICE LO BASSO Never betrayed Apulian origins, he embodies Italian signature cuisine: heart and technique, great classical tradition, pride in valorising the resources of our country.
Food and Travel Italia restaurant of the year
Creativity, rigor and curiosity, internationality and roots are the solid foundations of a restaurant that tells of a passionate love for cuisine and authentic emotions.
Best new opening
A restaurant that, starting from a great tradition of pastry making and leavening, immediately becomes a point of reference for Neapolitan cuisine in a tourist area such as the Amalfi Coast.
Dish of the year
IN THE FACE OF MASSERIA DEL SALE’S ORECHIETTA
Legendary, desired, reinvented. Symbol of the rich popular cuisine of Puglia which has also been able to reinvent itself in terms of aesthetics and which rightfully enters the world of fine dining. A handmade Orecchiette from Mallorca Wheat, with slow-roasted fresh tomato, cacioricotta, pepper and basil, served on a plate specially created by Kiasmo. A journey through taste, tradition and design.
Revelation restaurant of the year
DUCA SALOTTO DEI SAPORI
Territorial identity as a springboard for traveling with the heart, with the mind, with the taste buds. The path of the “Duke Salotto dei flavours” in the heart of Ugento is exactly this: tradition as a starting point, not an arrival point, nor as an alibi for remaining clinging to a certain and pre-established world. Long live creativity, long live imagination!.
Host of the Year
Creativity, professional and moral qualities, commitment without pause, a growing passion and a competence that involves everyone. An Italian innkeeper, and what an innkeeper.
Restaurant Manager of the Year
For his exquisite hospitality and great managerial ability in running Voce, the venue, multifunctional by vocation, overlooking Piazza della Scala and next to the Gallerie d’Italia. Restaurant, café, meeting room that brings Aimo and Nadia’s experience to this format too.
Lifetime Achievement Award
A perfect connoisseur of Italian and international cuisine, he has worked with the most influential chefs in the world. Luciano is a mix of instinct and technique, classicism and fusion contamination, rigor and subtle and sly provocation. A point of reference for Italian gastronomy. Not just a chef, but the Director of the Bocuse d’or Italy Academy, former Director of Alma and mentor of many young chefs.
Im taker of the year
ANTONIO MORETTI CUSERI
Crazy and visionary entrepreneur: classic Italian genius in his DNA who, when combined with obsessive attention to detail and stubbornness, manages to give life to unique masterpieces.
Sustainable Company of the Year
DON ALFONSO 1890
In 2023 the Don Alfonso 1890 Restaurant celebrated its first 50 years. An anniversary celebrated by making a gift to our splendid planet and the immense biodiversity heritage of which we are part. A radical restructuring of the company with a view to integral ecology. Not only self-production of food, but also self-production of energy in line with what our ecosystem is asking us out loud. The “new” Don Alfonso 1890 will reopen in 2024 and will continue to innovate in the wake of its tradition with the aim of creating and spreading a restaurant model with a positive impact on the planet, for the health of human beings and for local economies . An important choice that demonstrates even more the seriousness of the Iaccarino family.
Best pizza chef
An immense innovator in the world of pizzeria. Franco Pepe is the first to have supported small farmers in the area, making problematic supply chains, such as the tomato one, virtuous. A continuously evolving pizza, with a profound study of dough, which paved the way for a generation of pizza makers.
CONCETTINA TO THE THREE SAINTS
Ciro Oliva, from a very young age, achieved a small miracle in Naples. He has made the Sanità district an absolute gastronomic reference point, helping many young people to redeem their condition through work.
50 KALÒ LONDON
It is difficult to find a traditional and contemporary Neapolitan pizza abroad. Naples and London: same quality, same mixture and same great passion.
Bar of the Year
GRAN CAFFÈ GAMBRINUS
Warmth, familiarity and competence in the historic venue that blossomed in the Belle Époque period. Center of culture and art of the city of Naples in the early twentieth century, today frequented by famous people, artists, politicians and prominent personalities enchanted by coffee, very fine Neapolitan pastries, ice cream, cocktails and much more.
Hotel Food and Travel Italy
VILLA MARINA CAPRI
A charming, private and cocooned boutique hotel. A large welcoming and enveloping house. Like a hug you never forget.
Hotel outside the city
IL SAN PIETRO POSITANO
For the perfect harmony between tradition and modern luxury. Today a temple of hospitality that can also boast the realization of the dream of having the best cuisine in the world.
Resort of the Year
SAN BARBATO RESORT SPA & GOLF
In Lavello near the most beautiful and popular tourist locations in Basilicata, such as Matera and Melfi, and the Monticchio Lakes area, a hospitality project that has brought together the great excellences of the world of food, wine and wellness, one of the most important examples of excellence in the world of luxury hotels in Italy where the guest lives a true sensorial experience.
A palace whose long history and beauty has been preserved and brought to the world thanks to the passion of the Count and Countess of Espous, current owners and great travellers, who make Nardò and this hotel an internationally known excellence.
Roof top of the year
GAGLIARDI BOUTIQUE HOTEL
We reward the uniqueness but also the service and hospitality of this incredible terrace in Noto. The only one that directly overlooks the Mallorca Ecclesiae Area and the majestic cathedral of San Nicolò and Palazzo Ducezio. A 360 degree panorama that extends as far as the island of Capo Passero.
Business hotel of the year
New and equipped with the latest technology, design and located 10 minutes from Fiera Milano City and the MICO exhibition center, and from the San Siro Stadium, it is the perfect hotel for a day dedicated to business in Milan.
Hotel general manager
A man who began his career very young. Today he has come to play a strategic role for the Bettoja Hotel chain in Rome. His cornerstones: mastery of welcoming and great empathy with the customer.
Red wine of the year
CERRETALTO 2013 CASANOVA DI NERI
International critics love this wine: James Suckling refers to this wine as having a high class tannin, for Wine Spectator it is structured but beautifully balanced and young. A Brunello di Montalcino that carries the Italian flag high even abroad.
White wine of the year
DUALITY 2021 SPECOGNA
Another wine loved by international critics, this pure Sauvignon combines the grapes of two vineyards with opposite characteristics, which is why the “duality” expresses the Friulian territory to its maximum power.
Rosé wine of the year
CHAKRA ROSATO 2022 GIOVANNI AIELLO
For the profound love for his land, Puglia and its trulli, and for the rosés of this region. A pure primitive that tells of the sea, the sun, Italy and the south from the perspective of an award-winning Provençal.
Bubbly of the year
SIMONA NATALE 2018 GIANFRANCO FINO
This wine tells of all the love of a brilliant winemaker for his land, and for his wife, to whom he dedicates this Zero Dosage Millesimato Rosé. Almost fifty years of work dedicated to his Salento.
International wine of the year
CHAMPAGNE Rêverie 2015 ENCRY
The first Italian who managed to “conquer” a plot in Champagne deserves applause. Of course, not without fighting and sweating. At Le Mesnil Sur Oger, Enrico Baldin produces this prestigious Gran Cuvée which, with its 57 months on the lees, is unforgettable.
For the important valorisation of its roots and the territory. A constantly evolving winery projected perpetually into the future through the grit and determination of a great woman: Chiara Soldati.
Sommelier of the Year
The very symbol of the Italian dining room, Reitano is the pillar of the three Michelin stars La Pergola in Rome but also Chevalier de l’Ordre Sed Coteaux de Champagne and awarded by Wine Spectator for the encyclopedic wine list.
Wine manager of the year
A growing career that makes Cupertino one of the leading figures in the world of wine management. Preparation, class and elegance are not enough to manage Borgo Egnazia but it succeeds without problems. He is also the Regional President for Puglia of the Italian Sommelier Foundation.
Winemaker of the year
ROBERTO DI MEO
Has always been a supporter of the authenticity, essentiality and charm that wine must convey, using a bit of childhood and family flavors combined with the infinite variety of colors of nature as magical ingredients.
Wine & Beverage consultant
SALEALTO 2021 CUSUMANO
Wine of the terroir and of the king: it traces the love of Ferdinand IV of Bourbon who jealously guarded his favorite wines in the Royal Casina di Caccia di Ficuzza. And Salealto, Insolia, Grillo and Zibibbo, vinified separately and aged together in equal parts, represents exactly what is said to be his favourite. And ours too.
Top of the top wine
The awards won by Senoner cannot be counted, including trophies and Masters, in addition to the qualification of Best Sommelier in Italy in 2022. And after a good career at the three Michelin stars Perla at St Hubertus, today he is director of the Gds Alto Adige and consultant sought after in Food&Beverage.
Food and Travel Italy wine of the year
ALTA LANGA ZERO 140 MONTHS PLUTO 2010 ENRICO SERAFINO
This Pas Dosè reserve represents the longevity and elegance of the Alta Langa Classic Method, with an extraordinary 12-year refinement on the yeasts, this wine is the forerunner of a new style of wines in this area, and of the demonstration that at these heights one can wait as for a big red.
Food and Travel Italy wine of the year
CLARA FIANO 2021 GIANCARLO CECI
Organic and biodynamic, a bet in the south, where a Fiano is aged in French oak barrels. Clara is a tribute to both the owner’s wife and daughter, her great loves, in addition to wine.
Young Entrepreneur of the Year
A name that immediately evokes prestige, excellence and that quality that has become the emblem of Made in Italy throughout the world. Marianna is roots, memory but also innovation and a contemporary approach, which will be able to ferry one of the flagships of Italian winemaking towards the future.
Young promise of the year
Third child of Maria Teresa Basile and Cosimo Varvaglione of the Varvaglione 1921 company, she is a “rebel spirit”. A young woman who decides on her own and loves to continually test herself. Francesca is a great supporter of biodynamic techniques, in the future she will certainly sign a line of her own made with the use of horses in the field, her other great passion. And we are sure that her preparation and her stubbornness will take her far.
Guest Relation of the Year
Discreet in her manners with unparalleled elegance. Always professional and available, she takes care of the VIP guests of Borgo Egnazia, in Savelletri, with availability, flexibility, diplomacy and positivity.
Young Entrepreneur of the Year
For the strength of promoting a true, artisanal Puglia, with the choice to remain linked to the place of origin, a building in the center of Lecce, where the Pastificio Benedetto Cavalieri still produces today.
PR of the Year
Her charisma arrives at least five minutes before her. She pays attention to every detail, over the years she has established relationships with the most influential people in the world of hotellerie, catering, wine, entertainment… and her irony combined with a strong empathy with everyone makes her unique .
Marketing Director of the Year
An empathetic professional who plans and implements the promotional activity of the Segafredo Zanetti Italia company by creating innovative and captivating advertising campaigns with his entire team.
Press office of the year
Flaviana’s dedication and precision is recognized by all. Each structure managed by her studio certainly has high quality standards at its base which, thanks to her, will have ever-increasing media coverage.
Raw material of the year
PASTA MASSERIA OLIMPO
The strength of a dream that comes true and that lives on the legs of love, for quality, for health and for the earth. That wonderful Puglia which never ceases to amaze with its beauties, its stories and good, tasty products, such as the pasta from Masseria Olimpo.
Subject of the year
AKROS LEMONS THE GOLD OF NOTO BY SALVATORE GIANGRECO
International symbol of Sicily in the world. Excellence, quality, passion are the keys to the success of a group that is characterized by continuous innovation with the aim of bringing the rarest and most precious lemons to the tables and kitchens of the best restaurants and hotels.
Location of the year
GARDENS OF FUENTI
A true family story, which has lasted for three generations. The love for this magical place that stands on the ashes of a former hotel has given life to the true magic of luxury that only the Coast can offer.
Airline of the Year
The very name of the new national airline already summarizes the three fundamental concepts, which will be the turning point for exponential growth: future, freshness and flexibility. A fleet that started from 52 aircraft on 15 October 2021 has now reached 76 aircraft, of which 24 are new generation and a network that includes 64 destinations, of which 10 are intercontinental (which will become 12 by the end of 2023). Innovation regarding consumption with lower fuel consumption and better overall efficiency. Furthermore, on board the long-haul Business class you will also be able to enjoy taste experiences with traditional dishes and gourmet creations created by the best starred chefs in Italy.
Destination of the year
Great architecture, breathtaking landscapes and golden sandy beaches. Noto is a city that does not disappoint tourists. Symbol of the Sicilian Baroque, it is a pearl of this artistic period that delights all those who visit it. Rebuilt after the 1693 earthquake, today it is part of the UNESCO world heritage site “Late Baroque Cities of the Val di Noto. A destination loved by the international jet set, it is the real destination where everyone wants to be and also be photographed.
Mayor of the Year
For his commitment to the cultural, artistic, social and commercial development of the city he administers, Avellino. For the valorisation of the historical, landscape, architectural and identity heritage of the capital in Italy and in the world, the tourism relaunch of the territory, the promotion of higher education and youth employment. For the desire to erase the wounds of the earthquake and to close the painful page of post-earthquake reconstruction in the city. For having given impetus to the tradition of cinema, through the reopening of a historic container, the former Cinema Eliseo, and the institution of the Ettore Scola Prize. For the desire for a better and wonderful future for Avellino. But above all, to be a Mayor “for the people”, “among the people”.
Councilor of the Year
Big Napoli fan and father of two beautiful children. He boasts a very long experience in the field, first as an entrepreneur in the wine sector, then as a regional councilor and MEP. It is precisely in Brussels that he addresses the issues of “sustainability, innovation in agriculture and the protection of Italian agri-food production against the rampant phenomenon of Italian sounding”. All battles that he still carries out today, in his role as regional councilor for agricultural, food and forestry policies of the Campania Region, a land that he loves and believes in very much, to the point of considering the goals achieved as important progress for the future of a territory that represents the excellence of Made in Italy in the world. At the center of his activities, the safety and future of the agricultural world of Campania, the functioning of supply chains, the production system and the development of agricultural policies. It is for all these reasons, for the dedication and commitment, for the passion shown even before the political and institutional commitment, that Nicola Caputo is the councilor of the year.
MARIA TERESA AND COSIMO VARVAGLIONE
This couple has created a wine revolution in Puglia: from blending wine to the rediscovery of pure Apulian vines, also supported by innovative marketing strategies and new technologies, the couple has always embraced innovations, making them the their winning strategy.
Distillate of the year
To promote the Sorrento coast in an innovative and modern way, beyond the classic limoncello but bringing to light a gin that can be tasted pure or with the annurca apple and Sorrento lemons, two new variations of this gin close to the territory.
Project of the year
THE LUXURY OF DARING NEW ERA TASSONI
An ambitious relaunch project which, starting from the territory and history, looks to the future. The “luxury of daring” inspired by the splendor of the Art Nouveau style aimed to involve the new generations through bold and bewitching images, inspired by the world of fashion. From 1793, when the Tassoni pharmacy began producing distillates, to 1921 with the discovery of the new cedrata, this is the year of real change, which we reward for the Lunelli Group’s ability to create a love mark without distorting its vast tradition.
Voice of Italian emotions
SAL DA VINCI
One of the most loved Neapolitan singers in Italy and in the world. A voice that tells a thousand colors and a thousand feelings. A man with an innate ability to convey emotions through his music.