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Partners2019-09-07T17:45:49+02:00
AT THE SERVICE OF OUR PARTNERS

Our Partners are companies that have chosen to excel and who know they can count on Goeldlin Chef as a reliable partner.

Our goal, shared with our partners is to excel in the quality of the products. The quality is represented on the national and international territory by the most famous chefs, pastry chefs and pizza chefs.

Identità Golose Milano – Hub Internazionale della Gastronomia is born with a vocation: to be a comparison platform that develops entertainment activities, experimentation and research around quality cuisine, promoting a new form of convivial open to new languages ​​and ways of international consumption. Within Identità Golose Milano, it is planned to take turns, week after week, by the most famous Italian and foreign chefs invited to propose a 4-course menu representative of the style of each chef.

The guide to the Osterias of Italy is the faithful traveling companion that will make you discover the best of regional cuisine, making you find, at the table, always in the right place.

A guide with an increasingly strong identity where the real and modern taverns are the protagonists. Places where not only do you eat well but you feel good. Popular places where the great raw materials of the area are offered in dishes that look to ancient traditions at a price that is accessible to all. Places made primarily of people and stories.

The guide to the Osterias of Italy is the faithful traveling companion that will make you discover the best of regional cuisine, making you find, at the table, always in the right place.

A guide with an increasingly strong identity where the real and modern taverns are the protagonists. Places where not only do you eat well but you feel good. Popular places where the great raw materials of the area are offered in dishes that look to ancient traditions at a price that is accessible to all. Places made primarily of people and stories.

Slow Food is a large international non-profit association committed to restoring the right value to food, in respect of those who produce, in harmony with the environment and ecosystems, thanks to the knowledge they hold in local territories and traditions. Every day Slow Food works in 150 countries to promote good, clean and fair food for everyone.

Gambero Rosso is the leading platform for content, training, promotion and consultancy in the Italian Wine Travel Food sector. It offers a complete range of integrated services for the Italian agricultural, agri-food, catering and hospitality sectors which constitute the most successful sector with a significant contribution to the constant growth of the economy.

Gambero Rosso, unique in its format as a multimedia and multichannel operator in the sector, has a range of magazines, books, guides, broadcasting (Sky412) and web OTT with which it reaches enthusiasts, professionals, commercial distribution channels in Italy and in the world

Gambero Rosso is the leading platform for content, training, promotion and consultancy in the Italian Wine Travel Food sector. It offers a complete range of integrated services for the Italian agricultural, agri-food, catering and hospitality sectors which constitute the most successful sector with a significant contribution to the constant growth of the economy.

Gambero Rosso, unique in its format as a multimedia and multichannel operator in the sector, has a range of magazines, books, guides, broadcasting (Sky412) and web OTT with which it reaches enthusiasts, professionals, commercial distribution channels in Italy and in the world

Le guide de l’espresso

40 (editions), plus one. Completely rethought and rewritten, like every year, this Guide represents the photograph of a lively, rich, varied restaurant, which consolidates and enriches its strengths but is updated and diversified, also changing its characteristics and features. </ P>

At the classic “restaurant”, at the “trattoria”, at the “pizzeria”, as we have always understood, there are new models, both in form and in the gastronomic identity: fast food, the places of the street food, the shops of gastronomy that change the offer in the arc of the day (from the breakfast to the dinner, passing for the fast lunch and the aperitif), the places of ethnic kitchen, those for vegetarians and vegans, the traditional pizzerias and the so-called “gourmet” ones, the hamburgerie, the paninerias, the piadinerie … The Guide aims, in fact, to give a critical reading of what happens in the “Italian restaurant”.

FICO

A city of food in the country of biodiversity. It is Fico (or even Eataly World), the largest agri-food park in the world.

An area of ​​100 thousand square meters (10 hectares) dedicated to Italian biodiversity and craftsmanship capable of transforming raw materials into quality food. Segrè: “Fico is born as a project of food education” and for this we have put on line the Faculty of Agriculture of the University of Bologna, the new agri-food center, and Fico through a circular economy protocol, signed under the watchful eyes of the Minister of Environment”.

FICO

A city of food in the country of biodiversity. It is Fico (or even Eataly World), the largest agri-food park in the world.

An area of ​​100 thousand square meters (10 hectares) dedicated to Italian biodiversity and craftsmanship capable of transforming raw materials into quality food. Segrè: “Fico is born as a project of food education” and for this we have put on line the Faculty of Agriculture of the University of Bologna, the new agri-food center, and Fico through a circular economy protocol, signed under the watchful eyes of the Minister of Environment”.

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