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Paolo Lopriore, chef of Il Portico in Appiano Gentile, won the 2026 Bob Noto Award at Buonissima in Turin. The jury selected him for a culinary approach it described through this year’s theme, “Passion,” citing his dedication and distinctive style.
Chef Paolo Lopriore, who leads Il Portico in Appiano Gentile, has won the 2026 Bob Noto Award, presented in Turin during the Buonissima food festival. The jury chose Lopriore under this year’s theme, “Passion,” recognizing his dedication to a distinctive culinary vision and his determination to pursue it without conforming to trends.
The award was presented at La Centrale Nuvola Lavazza as part of the sixth edition of Buonissima, which brings chefs and other figures from international gastronomy to Turin. The event includes restaurants, traditional trattorias and arts venues, and is scheduled to run until October 25, according to La Cucina Italiana’s report. The report does not specify the calendar year for that end date.
The jury was chaired by Antonella Fassio, Bob Noto’s wife. Its members included chefs Ferran Adrià and Paolo Griffa, publisher Marco Bolasco, Sara Peirone of LEA Projects & Communication, and Buonissima artistic directors Matteo Baronetto, Stefano Cavallito and Luca Iaccarino. The panel’s citation highlighted Lopriore’s consistent, personal culinary language and his commitment to following it without compromise.
Accepting the award, Lopriore called it “one of the two most important” of his career. He said his earlier recognition was the 2020 Pellegrino Artusi Award, which helped him see his work as having more value in culture than in rankings. The Bob Noto statuette depicts the late food writer in a pop-art style associated with him.
Recognition Beyond Restaurant Rankings
The award recognizes a chef’s creative direction and cultural contribution, rather than placing him in a restaurant ranking. Lopriore himself drew that distinction when he said his 2020 Artusi Award changed how he understood the value of his work. The jury’s emphasis on conviction, consistency and a personal culinary language gives readers a clear account of what it considers significant in his practice.
The recognition also links Lopriore to a group of past recipients whose awards were tied to distinct qualities. The list includes Andoni Luis Aduriz for “Irreverence” in 2021, Massimiliano and Raffaele Alajmo for “Irony” in 2022, René Redzepi for “Creativity” in 2023, Mariella Organi for “Empathy” in 2024 and Alain Passard for “Talent” in 2025. Lopriore’s award continues that sequence with “Passion” as its stated theme.
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Lopriore’s Path to Il Portico
Originally from the Como area, Lopriore learned about cooking from his mother, Rosa, before joining the kitchen of chef Gualtiero Marchesi after culinary school. He later worked at Enoteca Pinchiorri, in France and Norway, and at L’Albereta with Enrico Crippa, before returning to the Como area. La Cucina Italiana describes him as one of Marchesi’s best-known protégés and a leading figure in contemporary gastronomy.
The award is named for Bob Noto, a Turin-based food writer and gastronome who died in 2017. According to the report, the jury connected Noto and Lopriore through qualities including curiosity, rigor, creativity and independence from fashion. The 2026 award was presented during Buonissima, whose program includes dinners and other events across Turin.
A dinner honoring Lopriore and Noto was held at Del Cambio. Its menu was created by Alessandro Procopio of D’O, under chef Davide Oldani’s direction, Alberto Fluttero of AL, and Del Cambio resident chef Francesco Rovai. The dinner formed part of the festival’s broader lineup, which also includes an opening meal at Palazzo Madama featuring ten chefs, as listed in the source report.
““Every chef is unique and inimitable, but not all are driven by the burning conviction that they have a mission. That is passion.””
— The Bob Noto Award jury, in its citation
Details the Report Leaves Open
La Cucina Italiana reports that the award was presented during the sixth edition of Buonissima and that the festival runs until October 25, but it does not identify the year attached to that date. It also does not give further details about the voting process, other nominees, or whether the jury considered a shortlist.
The jury’s comments are its stated rationale for the choice, not an independent assessment of Lopriore’s work. The report provides no additional information about changes at Il Portico following the award or about any plans Lopriore may have announced as a result.
Buonissima’s Remaining Program
Buonissima was scheduled to continue through October 25, with further events bringing chefs and restaurants to Turin. The source identifies the opening dinner at Palazzo Madama and the dinner honoring Lopriore and Noto, but does not provide a full event-by-event schedule in the article.
Readers seeking dates, venues and the complete lineup can consult the festival program at buonissimatorino.it, which La Cucina Italiana identifies as the source for the full schedule. No further award-related announcements or next steps for Lopriore were reported.
Key Questions
Who won the 2026 Bob Noto Award?
Paolo Lopriore, chef of Il Portico in Appiano Gentile, was named the 2026 recipient.
Why did the jury select Lopriore?
The jury cited the award theme, “Passion,” and pointed to his dedication, consistent culinary language and determination to pursue his vision without conformity.
Where and when was the award presented?
It was presented at La Centrale Nuvola Lavazza in Turin during the sixth edition of Buonissima. The source says the festival runs until October 25 but does not specify the year for that date.
Who was Bob Noto?
Bob Noto was a Turin-based food writer and gastronome who died in 2017. The award is named in his honor.
Who received the award in previous years?
Past recipients listed in the report are Andoni Luis Aduriz (2021), Massimiliano and Raffaele Alajmo (2022), René Redzepi (2023), Mariella Organi (2024) and Alain Passard (2025).
Source: rss
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