IT
Congresso
Iscrizioni & Acquisti
Hub Identità Golose
Identità digitali
Le Guide Identità Golose
Guida Pizza&Cocktail
Guida Ristoranti
Scarica l'app da Google Play
Scarica l'app dall'Apple Store
Bollicine del mondo
Scarica l'app dall'Apple Store
Scarica l'app da Google Play
Chefs
Chef
Simone Padoan
GLI CHEF
Simone Padoan
David Toutain
Agostino Perrone and Giorgio Bargiani
Michael Schlow
Roberto Carcangiu
Roger Van Damme
Alberto Cristofori
Sarah Minnick
Luca Zucchini
Michele Lazzarini
Ugo Alciati
Roberto Petza
Thiago e Felipe Castanho
Fabrizio Molteni
Riccardo Canella
José del Castillo
Jonathan Tam
Martina e Luca Caruso
Mariano Guardianelli
Carlos Garcia
Alvin Leung
Matteo Baronetto
Simone Rodolfi
Jordi Butron
Giuseppe Rambaldi
Alessandro Della Tommasina
Hervé Fleury
Andrew Zimmermann
Christoforos Peskias
Ángel León
Paolo Piantoni
Brett Graham
Fabrizio Mellino
Alessio Galli
Marco Reitano
Eugenio Signoroni
Juan Marì e Elena Arzak
Angelo Corvitto
Prin Polsuk
Corrado Scaglione
Mauro Colagreco
Marco Bizzarri
Marta Cotarella
Alex Atala
Maria Solivellas
Recipes
Recipes
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
LE RICETTE
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Saffron risotto with pepper transparency
by
Enrico Bartolini
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Cuturro enriched with flavours and colours
by
Corrado Assenza
Pinzimonio
by
Igor Macchia
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
by
Daniel Berlin
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Shadow of oil
by
Franco Aliberti
Mollusc ceviche
by
Gastón Acurio
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Oysters, red beetroot and confit lemon
by
Pascal Barbot
"Mastunicola"
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
White fish ceviche with asparagus
by
Gastón Acurio
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by
Fabio Rossi
Focaccia
by
Claudio e Anna Vicina
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Pasta and helium
by
Alfonso Caputo
Sections
Sections
Dall'Italia
#SnobPop Anima Torinese: il nuovo menu del Magorabin a Torino
SECTIONS LIST
Dossier Speciali
AUTHOR'S LIST
Primo piano
Zanattamente buono
Affari di Gola di Paolo Marchi
Capolavori Italiani in cucina
Dall'Italia
Dal Mondo
A tutta birra
Best Before
Bowerman around the world
Carlo Mangio
China Grill
Cibi Divini
Cibografando
Dolcezze
East Lombardy
Fine writers
Frantoio Squadrilli
Fuori Expo
Giovanna a Capo-tavola
Green
Guida alla Guida
Hôtellerie
Identità Expo
Identità Golose Milano
IG2018: il fattore umano
IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
In cantina
In libreria
In sala
Le nostre cene
Mare Aperto
Mondo pizza
Naturalmente
Nordic Food Lab
Passione Gelato
Pensa Tè
Signature Dishes
Ricette illustrate
Shake & shock
Spotti e mangiati
Female chef's life stories
Chefs' life stories
Tutto Expo
Partners
Events
International Events
Identità Los Angeles
Identità New York
Identità London
Identità Boston
Identità Chicago
Other Events
Identità di Gelato Senigallia
Grandi cuochi all'Opera
Identità Future
Identità Cortina
Identità di libertà
Tutti a Tavola!! #spesaalmercato
Qoco
Un risotto per Milano
Shanghai
Identità Expo
Presentazione
Calendario
Partners
Le cene di Identità Golose
A tavola con noi
Newsletters
Identità Golose
Identità di Vino
Identità di Pasta
Identità di Pizza
Identità di Gelato
Bollicine del Mondo
Identità di Sala
Search
Congress
Shop
Identità Golose Milano
Identità Digitali
Guida Ristoranti
Guida Bollicine
Home
Sections
Carlo Mangio
Nessun contenuto
Nessun contenuto
Spiacenti, al momento non è disponibile nessun contenuto.
Share
Carlo Mangio
by
Author's articles list
Carlo Mangio
by
Author's articles list
Latest articles published
29-04-2024
Aristocratic recipes, a kitchen open 22 hours a day: we dined at Viviana Varese's Passalacqua
28-02-2024
Phenomenology of Davide Caranchini, who will talk at Identità Vegetali, within Identità Milano 2024
25-01-2024
Paulo Airaudo in Florence: we tried the jewel-like restaurant at Hotel La Gemma
20-06-2023
Immersed in nature: a visit to Mauro Colagreco's gardens and his tuttifrutti menu
06-05-2023
'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce
05-03-2023
Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence
28-02-2023
Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel
19-01-2023
A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu
24-10-2022
«We don’t make signature dishes»: the contemporary approach of Enoteca Pinchiorri beyond every commonplace
14-10-2022
Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish
28-09-2022
The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò
24-09-2022
The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino
12-09-2022
The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future
09-09-2022
An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way
07-09-2022
A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends
15-07-2022
The borderless revolution at Stüa de Michil: our journey around the world with Simone Cantafio
11-07-2022
Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)
16-06-2022
Alvaro Clavijo between two continents: El Chato in Bogotà and Mitù in Milan (spoiler: you’ll have a great time in both places)
13-06-2022
A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland
25-03-2022
Brussels and its great chefs: discovering Belgian taste at Bon Bon di Christophe Hardiquest
17-03-2022
Eleven Italians at Geranium, which is aiming for n.1. The new tasting menu. They will be at Identità Milano
01-03-2022
Caimani, ants, giant fish, larvae. Superb cocoa and coffee. Leo Espinosa's menu is an ark of flavours
22-12-2021
A chat with Riccardo Camanini: new game-based dishes, the 50Best-triumph, the Michelin-disappointment... And serenity
16-10-2021
Here's why Bottura-Forapani's Cavallino is a truly perfect model of trattoria (all'emiliana)
09-07-2021
An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us
03-05-2021
A fantastic vegetable tajine and other dishes show the growth of Paolo Griffa
01-02-2021
The case of Varvara: from struggling shop to fine dining protagonist. The story of an idea that becomes a growth model
25-12-2020
A good morning at Da Vittorio: we tasted the Cerea special breakfast, an ode to deliciousness
21-10-2020
The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine
16-10-2020
The Douro Valley during the wine-making season, what with excellent food and tastings of Porto
Follow us on social networks
Sections
Discover the sections of Identità Golose Magazine
Dal Mondo
Dall'Italia
Primo piano
Carlo Mangio
Zanattamente buono
Mondo pizza
Affari di Gola di Paolo Marchi
Chefs' life stories
In cantina
Identità Expo
Dolcezze
In libreria
A tutta birra
Female chef's life stories
IG2020: on the road
See the full list