i. Biography
Formation
Formal hospitality training at Pellegrino Artusi hospitality school in Riolo Terme placed Italo Bassi’s work within the discipline of Italian professional kitchens. That grounding stands behind his roles as chef of Enoteca Pinchiorri and as the named chef behind Italo Bassi Confusion Restaurant, Finestra by Italo Bassi, and D'Amore by Italo Bassi.
Signature
The signature register is pasta-led and exacting: Spaghetti Alla Chitarra with Garlic and Agnolotti stuffed with ricotta cheese are the named dishes associated with Italo Bassi.
Accolades
MICHELIN recognition marks both the institutional kitchen and the named restaurants in this record. Italo Bassi’s honors include MICHELIN Guide — three stars for Enoteca Pinchiorri, awarded perennially since 2004 (2004), MICHELIN Guide — three stars for Enoteca Pinchiorri (1994), MICHELIN Guide — three stars for Enoteca Pinchiorri (1993), MICHELIN Guide — one Michelin star for Italo Bassi Confusion Restaurant, and MICHELIN Guide — one Michelin star for Finestra by Italo Bassi.
Profile updated July 2026
FAQ
Asked of Italo
Where did Italo Bassi train or study?
Italo Bassi trained at Pellegrino Artusi hospitality school in Riolo Terme.
What recognition has Italo Bassi received?
MICHELIN Guide — three stars for Enoteca Pinchiorri, awarded perennially since 2004 (2004).
