The Michelin Red Guide, Europe’s oldest and best-known hotel and restaurant guide, was first published in France to help drivers there find service stations, decent lodging and good restaurants while on the road. One Michelin star was introduced into the guidebook in 1926 to denote good cooking, then two and three were added in the early 30’s to distinguish increasingly higher-caliber dining. Over the years, Michelin stars were awarded to restaurants outside of France, with the first Italian edition appearing on the newsstands in 1957. In 2005 the rating system was expanded beyond Europe to include New York, followed by San Francisco, Los Angeles, Las Vegas, Tokyo, Hong Kong and Macau.

According to the guide, Michelin stars are based on five criteria:

· quality of the products

· mastery of flavor and cooking

· “personality” of the cuisine

· value for the money

· consistency between visits

The guide specifies that interior decoration, service quality and table settings are not taken into consideration when the anonymous inspectors evaluate a restaurant. Their aim is to identify consistently high-quality establishments to suit a range of budgets.

Acquiring a Michelin star is an exceedingly prestigious achievement for a restaurant, one that requires no other form of publicity to draw a following of discerning food lovers. Receiving two stars brings international attention and clientele to an establishment, while the five chefs in Italy who currently hold three stars bask in the glory of celebrity status like members of a gourmet Hall of Fame.

Getting one star is not a guarantee that you will continue to climb the Michelin ladder, nor can you rest assured that you will keep it. Of the roughly 30,000 restaurants in Italy, 236 have one star. From there, the numbers crunch dramatically. Piccolo Lago is one of thirty-four restaurants with two stars. For Chef Sacco, receiving his second star only three years after receiving his first is an indication that Michelin concurs with his direction and accomplishments.