They are appreciated, admired, and the best restaurants line up for them. They are the best chefs who have earned their name with their talents and a special vision of culinary art. Today we will talk about the five most prominent chefs in Italy.
Carlo Cracco
Since 2007, Carlo Cracco has been the lead chef at Ristorante Cracco, located at Via Victor Hugo, 4, Milan. 
This is a fairly spacious establishment, which can accommodate about 60 visitors at the same time, and where the owner of three Michelin stars creates. Kracko was born in Vincenza in 1965, and 30 years ago he got into the kitchen with Gualtiero Marchesi, the first Italian cook to receive three prestigious award stars. Like all novice chefs, Krakko constantly changed jobs, absorbing, like a sponge, new knowledge and invaluable experience. He later moved to Garlenda, where he began work at Relais & Chateaux. After three years in France, Carlo returned to Italy and became the chef of the Enoteca Pinchiori restaurant in Florence, where he received two Michelin stars. Soon, his mentor, Gualtiero Marquezi, asked him to return to work at the new L'Albereta in Erbusco. But there, Krakko did not stay long: three years later he went to Piedmont, where he opened his own restaurant, and 12 months later he received another Michelin star. The famous chef took part in the popular MasterChef television show, after which Kracko gained even greater fame.
Bartolomeo Scappi
The most famous Renaissance cook was honored to cook for the six heirs of the Catholic Church back in the days when Michelangelo painted the walls of the Sistine Chapel. 
Today, historians find it difficult to accurately answer the question "When was Scappy born?" Many believe that the master was born around 1500 in Bologna. Despite the fact that little is known about Scappi's personal life, his achievements in the professional field have been carefully documented. So, in 1536, he served in the service of Cardinal Lorenzo Campeggi and held a sumptuous banquet in honor of the Holy Roman Emperor Charles V. In 1549, Skappi was in the service of Pope Paul III, about which he wrote in his books. . The cook paid special attention to the description of the banquet for the representatives of the conclave, which was convened after the death of the pontiff. In his autobiography, Scappi described in detail what measures were taken in the Middle Ages to prevent poisoning by high-ranking officials. The cook did not miss the chance to describe the next chapters of the Catholic Church, which he had the opportunity to feed. In addition to everything, Scappi spoke in his books about the wisdom of preparing various dishes, as well as their serving.
Cesare Casella
Casella was doomed to love the kitchen and everything connected with it: he grew up near the restaurant.
Despite the fact that his parents insisted that he become a doctor or choose a more noble profession, the young talent firmly decided to become a cook. At the age of 14, he studied at the culinary school of Ferdinando Martini (Ferdinando Martini). After graduating from this educational institution, Casella was seriously engaged in the development of various kinds of spices and herbs, the skillful combination of which subsequently became his hallmark. The chef was rapidly creating a world name for himself, offering to the court the visitors of the restaurants in which he worked, his own vision of dishes. In 1991, his family’s restaurant was awarded a Michelin star. In 2001, Cesare opened his own institution and named it after his grandfather - Beppe. This restaurant was followed by the opening of others, including the Manhattan Maremma, which has won the acclaim of restaurant critics. Year after year, a talented chef won many awards and titles. Today, Cesare Casella is one of the most prominent representatives of the Michelin award.
Gualtiero Marchesi
If you ask the Italian who is the most distinguished cook in Italy, the probability that in return you will hear the name of Gualtiero Marquezi is very high.
Marquezi, who was born in Milan in 1930, studied culinary art in his youth at the restaurant at the Kulm Hotel in San Moritz, and at the age of 18 moved to Switzerland at the invitation of the Ecole Hôteliere restaurant. In 1950, he returned to Italy and began to work in his family's restaurant. He tirelessly invented new variations of familiar dishes, but soon decided to go to France for inspiration and new knowledge. A few years later, a talented cook arrived in Milan, where he opened a restaurant on Bonvesin de la Riva. The institution was soon awarded the Michelin Award, and two years later, the Marchesi restaurant already had two stars and was a very significant figure in the world of culinary. It is worth noting that the chef himself has repeatedly received prestigious awards including the honorary title of Knight of the Italian Republic in 1986. In 2008, another restaurant of the famous chef Il Marchesino was opened in Milan, which soon gained enormous popularity. In 2009, Marquezi won the most prestigious Golden Apron award, which many chefs dare not even dream of. It is safe to say that Gualtero Marquezi is the person who really glorified Italian cuisine.
Antonio Carluccio
In England, Antonio Carluccio is considered the "godfather" of Italian cuisine, so not to mention him in this article would be unforgivable. 
A culinary master, considered one of Britain’s most distinguished chefs, was born in Salerno in 1937 into a family of ordinary workers. In 1958, he moved to Vienna, where his dizzying career began. Initially, he provided his culinary creations only to the court of his friends and relatives, but soon his ambitions increased significantly and he wanted recognition of a much wider circle of people. Carluccio moved to London and worked for a while in a wine shop, and then settled in Neal Street Restaurant (closed). It was here that he managed to demonstrate to everyone how to properly serve Italian cuisine. In 1983, he became a television star, and soon released his first book. His fame grew every day, he was often invited as a guest and host to various shows. Carluccio is the author of thirteen books, the most famous of which, perhaps, can be called "Italy Antonio Carluccio." He is 77 years old, and he is still full of strength and inspiration, which allows him to create recipes to this day.
Marco Sacco
Marco Sacco was destined to become one of the most outstanding chefs on the world culinary scene.
His parents, Bruna (Bruna) and Gastone (Gastone) Sacco, opened their first restaurant Il Torchio in the same month in which little Marco was born. In 1972, the Sacco family closed the institution, but only in order to create a new two years later - Piccolo Lago - a small restaurant in the small province of Verbania. Initially, Marco visited the kitchen only because of children's curiosity, then he began to learn how to cook different dishes, and after that the kitchen became his workplace. The future Michelin chef at first worked under the guidance of famous chefs in Europe, absorbing all the tricks and subtleties of cooking like a sponge. His willingness to experiment soon turned a talented assistant cook into one of the most significant figures in the field of Italian gastronomy. In 2004, his parents ’restaurant, where Sacco was a chef, received his first Michelin star, and only three years later another one was added to this award. In the kitchen of this master, who, by the way, is the president of the Italian Chefs Association, real masterpieces of culinary art with an amazing combination of quality, beauty and taste are born.
