Crispy Roast suckling pig

“Every time I talk about Enrico Bartolini, I have to redo the star count: nine in 2021. No Italian had ever arrived to that. This forty-year-old Tuscan from Pescia, trained between London and Paris, earned his culinary doctorate cooking with Massimiliano Alajmo in Padua. Then he went to Oltrepò Pavese where, in 2009, he received his first Michelin star. Two years later, dragged to Brianza, in 2013, he earned the second. The time was ripe to open in Milan and there, in 2019, after a 26 year absence from when it had been taken from the great Gualtiero Marchesi, the third star arrived. In the meantime, the star at Casual in Bergamo Alta arrived; at Andana in Castiglion della Pescaia; at the Locanda Sant’Uffizio in Monferrato, and at the Poggio Rosso in Borgo San Felice in Tuscany. By then a second star had already arrived at the Glam of Palazzo Venart in the heart of Venice. It is difficult to multiply the number of gourmet restaurants, but almost impossible, at this rate, to multiply the number of Michelin stars.”

Bruno Vespa