Casa Perbellini

What’s special about Giancarlo Perbellini is that he succeeded where many colleagues failed: to create around a great fine dining restaurant a whole group that works in the industry with its multiple versions – bistrot, trattoria, pizzeria, pastry shop – where quality is the common thread. Casa Perbellini is his flagship venue: utterly excellent cuisine; some technical, full-bodied, extroverted dishes, sometimes with a slightly didactic quality, because this is an haute cuisine format that wants to talk to everyone. Perbellini has style, class, elegance. But he can feed people.

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it