The Identità Golose Restaurant Guide is an accurate mapping of the best gastronomic addresses that are worth a trip or a stop.
It is a guide different from all the others because it does not dispense votes but suggests a wide selection of places that are an expression of the best of what you can experience at the table, ranging from gourmet restaurants, contemporary taverns, quality pizzerias, with an attention special dedicated to the younger chefs who are redesigning the future of signature cuisine. An effective system of filters and geolocation, combined with a clear and elegant graphic system, ensures an agile and dynamic browsing experience that allows you to identify the ideal venue in every place and for every occasion. Commissioned by Paolo Marchi (curator) and Claudio Ceroni, founders of Identità Golose International Congress of Author's Cuisine and Pastry, the guide is made possible thanks to the contribution of over 80 collaborators coordinated by editor-in-chief and food writer Gabriele Zanatta. The result is a passionate research work that tells, with authority and with an eye always open to the future, the vitality of quality cuisine in all its expressions.
It is a guide different from all the others because it does not dispense votes but suggests a wide selection of places that are an expression of the best of what you can experience at the table, ranging from gourmet restaurants, contemporary taverns, quality pizzerias, with an attention special dedicated to the younger chefs who are redesigning the future of signature cuisine. An effective system of filters and geolocation, combined with a clear and elegant graphic system, ensures an agile and dynamic browsing experience that allows you to identify the ideal venue in every place and for every occasion. Commissioned by Paolo Marchi (curator) and Claudio Ceroni, founders of Identità Golose International Congress of Author's Cuisine and Pastry, the guide is made possible thanks to the contribution of over 80 collaborators coordinated by editor-in-chief and food writer Gabriele Zanatta. The result is a passionate research work that tells, with authority and with an eye always open to the future, the vitality of quality cuisine in all its expressions.
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