I am astonished by this claim and am willing to do plenty of practical research to find the truth.

I don't think Rome is the best food city in Italy at all, but I'm fairly certain they have better restaurants than Zürich.

Could you find a restaurant here like this?

http://www.salumeriaroscioli.com/Ros...restaurant.htm

Or a three Michelin star place like this?

http://www.romecavalieri.com/lapergola.php

Or this place?

http://www.glass-hostaria.it/

I'm sure I can find more examples . . .

What are the brilliant Italian restaurants in Zürich?

"Brilliant" may be a bit exaggerated. But let's see

al Ponte, Kronenstr. 4, 8134 Adliswil ---- really good and nice
Bardolino, Leimbachstr. 25, 8041 Leimbach -- recommendable
Cantinetta Antinori, Augustinergasse 25, 8001 Zch -- excellent
Commihalle, Stampfenbachstr. 8, 8001 Zch ---- really good
Contrapunto, Paradeplatz, 8001 Zch -- recommendable
Etna, Hardplatz 7, 8004 Zch --- low prices, high quality, friendly
Grappolo, Widmerstr. 64, 8038 Wollishofen -- highly recommendable
Milchbuck - da Amici, Schaffhauserstr. 113, 8057 Ausserstrass -- good
Pippone, Schauenbergstr. 8, 8046 Z-Affoltern --- nice and excellent
Pulcino, Niederdorfstr. 7, 8001 Zch -- good
Romantica, Oberdorfstr. 1, 8153 Rümlang -- really good
Toto, Seefeldstr. 124, 8008 Zch -- expensive but excellent cuisine
Trinacria, Hofwiessenstr. 265, 8057 Z Oerlikon -- good + excellent wines
Venezia, Stampfenbachstr. 12, 8001 Zch --- really good, recommendable
-
I limited the selection to places where I have been to and which I found in the yellow pages right now, so that it just is a small selection. Many others are excellent as well

If you asked me for MY four favourites it would be
al Ponte
Bardolino
Grappolo
Pippone

with Grappolo and Pippone leading cuisine wise and
al Ponte and Bardolino ambiance wise

Do you really think any of these are comparable to the examples I gave from Rome?

Quality wise basically yes, even if at least one of your examples is in the Baur-au-Lac /Grand Dolder class. And I am sure that these four would be above average in Rome.

I however have never met a cuisine as good as the one of a cook we had in a Toscana Coast hotel in the 60ies, a Maria Bresciani, who to us became almost an aunt, and we visited her later on. I visited her and her dying husband in 1972, and we later learnt that she had passed away not so long after that.