The story
Nestled on Via Codignole in Brescia, Forme has quietly earned a sterling 4.8-star reputation. “Where The Foodies Go” calls it a “fantastic fine-dining experience,” where chef Arianna Gatti “blends Abruzzese tradition with modern techniques and global influences.” Their tasting impressed with the opening Cocktail Forme, the technically perfect Arrosticino di Pancia d’Agnello Cotta al Josper, and the delicate Trota Marinata.
The menu is a love letter to land and sea—King Crab con Mandorla e Rosa sits beside Ravioli Esagonali di Pecora and Lumaca all’Amatriciana, while Vittoria Alata and Piccola Pasticceria close on a high note. Service is “warm and professional,” matching the creativity on the plate. For modern Italian cooking that honors its roots without being weighed down, Forme is a destination worth the journey.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 13 dish mentions say about the food
Reviewers praise Forme's "Cocktail forme" as a standout, with the overall vibe being one of refined, creative comfort that feels both playful and polished.
“This cocktail has a base of dry vermouth, a cordial of ginger and lemon, and a part of usu and liqueur made from pico. It's citrusy, not very strong — I could say it's strong and gentle. It went well with everything.”
What creators say
1 creator has covered Forme. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Gli "stellati non stellati" - Ristorante Forme - Brescia · @ 0:52
A fantastic fine-dining experience where chef Arianna Gatti blends Abruzzese tradition with modern techniques and global influences, exceeding all expectations with creative, technically perfect dishes and a warm, professional service.
Dishes mentioned
Cocktail Forme
This cocktail has a base of dry vermouth, a cordial of ginger and lemon, and a part of usu and liqueur made from pico. It's citrusy, not very strong — I could say it's strong and gentle. It went well with everything.
Arrosticino di Pancia d'Agnello Cotta al Josper
This is an arrosticino made from lamb belly, cooked on the Josper grill — a Spanish invention, a mobile grill that I'd love to have at home. I have to clarify: for us Italians, arrosticino is made from sheep, not lamb, on wooden sticks cooked in our canalina. But we respect Arianna Gatti so much that we allow her to call something that isn't really an arrosticino by that name. Anyway, it's good.
Trota Marinata con Sale, Zucchero e Pepe Rosa
The trout is marinated with salt, sugar, and pink pepper, served with its roe and an apricot jam. Accompanied by chard cooked in butter and covered with a beurre blanc emulsion and oyster jam. It's incredibly libidinous — there's the sweetness of the apricot, the fish that bursts in your mouth, enhanced by the fish roe. The trout is delicate, and the chard adds a minimal herbaceous note. This dish is exceptional.
Santoré Noré Salata
This is a savory version of the traditional Santoré Noré dessert. It's based on Storo polenta, filled with a ceviche tartare of sturgeon, topped with a lemon-scented cream and caviar from Royal Food. The caviar is Italian — we've mentioned in other videos that there are several producers in northern Italy competing with famous Russian caviars. It's delicious — inside there's the ceviche of sturgeon, you can taste the lightly marinated raw fish. The foam adds a level of fishiness, and the eggs create a layered ascent of fish flavor. The crust is crunchy and holds the moist filling well — a great technical achievement.
King Crab con Mandorla e Rosa
This is King Crab marinated in lime and then covered with a coconut milk emulsion and rose petals. Accompanied by a ferratella with almond ricotta and rose powder, and an extract based on rice vinegar and almond. I'm so happy — I send many little hearts to the chef. The King Crab is one of my favorites, and in this wonderful emulsion it's delicious. The most fantastic thing is this floral, herbaceous note of the rose that makes the difference. The ferratella has a divine sweet note — I crumbled it into the emulsion like a milk soup, as the waiter suggested. This is the breakfast of champions.
