Born in Rome in 1973, his career as a wine and food reporter began with a degree in Communication Sciences and the arrival at Gambero Rosso, beside founder Stefano Bonilli. He stayed there for 13 years, in various important roles including that of author and presenter at Sat Gambero Rosso Channel and, between 2007 and 2009, of director of the Ristoranti d’Italia guide (the youngest in Italy to have that role). After years as a Slow Food Italia militant, in 2009 he arrives at Slow Food Editore with the role of editorial director. Today he's the scientific director of the food and wine area at Giunti editore, of website Piattoforte.it and, with Eugenio Signoroni, he curates the content of the Osterie d’Italia guide, which in 2020 reached its 30th edition. On top of having a talent for management, he is also the author of many books: among all, “Cronache Golose. Vita e storie di cuochi italiani” (Slow Food editore), the first attempt at categorising the last fifty years of Italian fine dining with its historic and current protagonists (the book won the Premio Bancarella della Cucina in2012). The latest book is “Ristoranti da scoprire” (2017, Giunti), with some 90 restaurants in Italy, not just the "usual" ones, or the result of a list, but a series inspired by the frank recommendations of someone who knows what he's talking about. Bolasco teaches also at the Università di Scienze Gastronomiche in Pollenzo, at the Master di Comunicazione d’Impresa of Siena's University and at Niko Romito's Scuola di Formazione. He's an author at La Repubblica.
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
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Andoni Luis Aduriz, chef-patron at restaurant Mugaritz, in the Basque country, winner of the first edition of the Premio Bob Noto, given a few days ago on the occasion of Buonissima (photo: Andrea Guermani per Lavazza)
Closed for an indefinite period of time, that's what the Michelin guide says, after removing the last star to Combal.zero at Castello di Rivoli, an iconic place for every food lover, where the brilliant Davide Scabin changed Italian cuisine for over two decades. He had opened in that location in 2002, but already in 1994, with Milena Pozzi, the chef had created his first restaurant, Al Combal, in Almese, in Valle di Susa
A souvenir photo in Rome for the presentation of the first edition of PASS, the very first guide dedicated to "the protagonists of hospitality in the Italian restaurant scene" curated by association Noi di Sala and published by Giunti. Left, behind the bookstand, there’s president Marco Reitano while he pridefully holds a copy.
