In the Italian culinary scene the Michelin Guide 2025 stands out for selecting some of the most surprising dishes that promise to excite the most discerning palates. Here is a selection of five creations that, according to Michelin inspectors, represent the best of Italian haute cuisine. From Venetian coasts to Calabrian flavors, this “ideal menu” combines extraordinary ingredients, harmonious flavors, innovative techniques and the chefs' unmistakable personal touch. Let's discover the details of these dishes together, to be inspired to embark on a journey in search of them.
On the cover, the dish from Agli Amici Dopolavoro
Cooked and raw shellfish with soy caramel and peppers - Casa Perbellini, Verona (VE)
At the base of this refined dish we find a savory and sweet soy and bell pepper cream caramel that intensely supports the grilled shrimp and raw langoustine, served together with edible flowers and misticanza. The real secret of the dish lies in the combination of the natural sweetness of the shellfish with the power of the sauce, which gives a unique balance of flavors. A sophisticated gastronomic experience for those visiting Verona.
Gnocchi dell'orto - Campo del Drago, Montalcino (SI)
Four full-bodied and soft handmade gnocchi are laid on a cream of zucchini and accompanied by trombetta zucchini, porcini mushrooms and chanterelles. The finishing touch of black summer truffle enhances the dish, which releases an intense forest scent and velvety texture. This dish, with its vegetable and autumn notes, is a celebration of seasonality in Montalcino.
Spaghettino, bell bell pepper and anchovies - Marotta, Squille (CE)
A minimalist but emotionally charged dish: a reduction of bell bell pepper blends with marinated anchovies and a sprinkling of oregano for a bold reminder of Mediterranean flavors. The aromaticity and freshness of this spaghetti enhances the taste of the sea without overpowering it, representing tradition in a simple yet sophisticated key.
"Piccione in due servizi" - Abbruzzino Oltre, Lamezia Terme (CZ)
Two interpretations of pigeon: breast, served pink with peach, tomato and barley, and confit leg, accompanied by a crispy cracker. A quenelle of umeboshi mousse and a salad with peach ice cream close the dish with freshness and complexity. This dish is a Calabrian masterpiece that enhances the pigeon meat and makes it a unique experience.
"Orto della laguna" - Agli Amici Dopolavoro, Venice (VE)
Orto della Laguna is a creation that represents the flavors and colors of the Venetian lagoon. On a base of seaweed cream, crispy peas, cherries and salicornia add a mix of sweetness and savoriness, complemented by cherry ice cream. The simplicity and freshness of this dish pay homage to the Venetian lagoon and nature.
The Michelin Italia Guide 2025 selection is a tribute to the incredible variety and quality of Italian cuisine. Each dish chosen carries a story: a tale of territories, seasons and traditions reinterpreted with the unique sensibility of great chefs. From the delicacy of the crustaceans of Verona to the expressive simplicity of the spaghettino from Campania to the bold flavors of the pigeon from Calabria, each course is a sensory journey that reflects the peculiarities of its place of origin and the chef's philosophy.
This edition invites you to explore Italy through its flavors, making these five dishes an essential stop for those who wish to have a complete and engaging gastronomic experience. For lovers of fine cuisine, this tour is a way to celebrate the excellence of Italian taste and to discover places where tradition and innovation come together to create something truly special.
