guidaespresso2020La guida dell’espresso – 2020 – i Ristoranti e i Vini d’Italia

𝖬𝖺𝗇𝗂 𝗌𝖺𝗅𝖽𝖾 𝖾 𝗌𝗈𝗅𝗂𝖽𝗈 𝖻𝖺𝖼𝗄𝗀𝗋𝗈𝗎𝗇𝖽 𝗇𝖾𝗅𝗅𝖾 𝗉𝗋𝗈𝗉𝗈𝗌𝗍𝖾 𝗂𝗇 𝖼𝖺𝗋𝗍𝖺 𝖽𝗂 𝗊𝗎𝖾𝗌𝗍𝗈 𝖻𝗈𝗓𝗓𝗈𝗅𝗈 𝖽𝗂 𝖾𝗅𝖾𝗀𝖺𝗇𝗓𝖺 𝖾 𝗈𝗌𝗉𝗂𝗍𝖺𝗅𝗂𝗍à 𝗇𝖾𝗅 𝖼𝗎𝗈𝗋𝖾 𝖽𝖾𝗅𝗅𝖺 𝖼𝖺𝗉𝗂𝗍𝖺𝗅𝖾 𝖽𝖾𝗅𝗅𝖺 𝖼𝗂𝗅𝗂𝖾𝗀𝗂𝖺 𝖥𝖾𝗋𝗋𝗈𝗏𝗂𝖺. 𝖢𝗈𝗇 𝗂𝗅 𝗋𝖾𝖼𝖾𝗇𝗍𝖾 𝖼𝖺𝗆𝖻𝗂𝗈 𝖽𝗂 𝗀𝗎𝖺𝗋𝖽𝗂𝖺 𝗂𝗇 𝖼𝗎𝖼𝗂𝗇𝖺 𝗇𝖾𝗌𝗌𝗎𝗇𝖺 𝖼𝗈𝗇𝖼𝖾𝗌𝗌𝗂𝗈𝗇𝖾 𝖺𝗅𝗅𝖾 𝗍𝖾𝗇𝖽𝖾𝗇𝗓𝖾 𝗉𝗂ù 𝗈 𝗆𝖾𝗇𝗈 𝖾𝗌𝗈𝗍𝗂𝖼𝗁𝖾 𝗂𝗇 𝗏𝗈𝗀𝖺, 𝖺 𝗏𝖺𝗇𝗍𝖺𝗀𝗀𝗂𝗈 𝖽𝗂 𝖾𝗌𝖼𝗎𝗋𝗌𝗂𝗈𝗇𝗂 𝖻𝖾𝗇 𝖽𝗈𝗆𝗂𝗇𝖺𝗍𝖾 𝗍𝗋𝖺 𝗅𝖾 𝖾𝖼𝖼𝖾𝗅𝗅𝖾𝗇𝗓𝖾 𝗅𝗈𝖼𝖺𝗅𝗂 𝖾 𝖼𝗅𝖺𝗌𝗌𝗂𝖼𝗂 𝖾𝗑𝗍𝗋𝖺-𝗍𝖾𝗋𝗋𝗂𝗍𝗈𝗋𝗂𝖺𝗅𝗂. 𝖲𝖾 𝗅𝖺 𝗍𝗋𝗂𝗀𝗅𝗂𝖺 𝖼𝗈𝗇 𝗅𝖺 𝗌𝖼𝖺𝗋𝗈𝗅𝖺 𝖺𝗅𝗅𝖺 𝗇𝖺𝗉𝗈𝗅𝖾𝗍𝖺𝗇𝖺 𝖾 𝗆𝗈𝗓𝗓𝖺𝗋𝖾𝗅𝗅𝖺 𝖽𝗂 𝖻𝗎𝖿𝖺𝗅𝖺 𝖽𝗂 𝖠𝗇𝖽𝗋𝗂𝖺 𝖾 𝗅𝖾 𝖼𝗈𝗌𝗍𝗈𝗅𝖾𝗍𝗍𝖾 𝖽𝗂 𝖺𝗀𝗇𝖾𝗅𝗅𝗈 𝖺𝗅𝗅𝖺 𝗀𝗋𝗂𝗀𝗅𝗂𝖺 𝖼𝗈𝗇 𝗌𝖺𝗅𝗌𝖺 𝖺𝗅𝗅𝖺 𝗆𝖾𝗇𝗍𝖾, 𝗌𝗉𝗎𝗆𝖺 𝖽𝗂 𝗉𝖾𝖼𝗈𝗋𝗂𝗇𝗈 𝖾 𝖼𝖺𝗋𝖼𝗂𝗈𝖿𝗂 𝖿𝗋𝗂𝗍𝗍𝗂 𝗉𝖺𝗂𝗈𝗇𝗈 𝗂𝗌𝗉𝗂𝗋𝖺𝗍𝖾 𝖺 𝗎𝗇 𝗆𝖺𝗇𝗂𝖾𝗋𝗂𝗌𝗆𝗈 𝖼𝗁𝖾 𝗌𝗍𝗋𝗂𝗓𝗓𝖺 𝗅'𝗈𝖼𝖼𝗁𝗂𝗈 𝖺𝗅 𝖿𝗂𝗇𝖾 𝖽𝗂𝗇𝗂𝗇𝗀 𝗂𝗇𝗍𝖾𝗋𝗇𝖺𝗓𝗂𝗈𝗇𝖺𝗅𝖾, 𝗂𝗅 𝗋𝗂𝗌𝗈𝗍𝗍𝗈 𝖺𝗅 𝗆𝖺𝗇𝗀𝗈 𝖾 𝗀𝖺𝗆𝖻𝖾𝗋𝗂 𝗋𝗈𝗌𝗌𝗂 𝖼𝖺𝗉𝗈𝗏𝗈𝗅𝗀𝖾 𝗂 𝖼𝖺𝗇𝗈𝗇𝗂 𝖾 𝗌𝗉𝖺𝗋𝗂𝗀𝗅𝗂𝖺 𝗅𝖾 𝖼𝖺𝗋𝗍𝖾 𝗋𝗂𝗏𝖾𝗅𝖺𝗇𝖽𝗈 𝗂𝗅 𝗍𝖺𝗅𝖾𝗇𝗍𝗈 𝖽𝖾𝗅 𝖼𝗎𝗈𝖼𝗈. 𝖢𝖺𝗇𝗍𝗂𝗇𝖺 𝖻𝖾𝗇 𝖺𝗌𝗌𝗈𝗋𝗍𝗂𝗍𝖺, 𝗌𝖾𝗏𝗂𝗓𝗂𝗈 𝖺𝖿𝖿𝗂𝖽𝖺𝖻𝗂𝗅𝖾 𝖾 𝖼𝗈𝗇𝗍𝗈 𝗌𝗎𝗂 𝟩𝟢 𝖾𝗎𝗋𝗈.