Carlo Mangio

An outdoor trip or a journey to the other side of the planet?
One thing is for sure: the destination is delicious, by Carlo Passera

The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine

The chef from South Tyrol, born in 1986, leads a surprising brigade of women, and presents local food with international influences. Very convincing

21-10-2020 | 11:00

A team made only of women – except for sommelier Marco Tufo – at Artifex inside Hotel Feuerstein in Val di Fleres, Brennero. Left to right, chef Tina Marcelli, her wife Kim Marcelli, Stefanie Jehle, Valentina Lovi who takes good care of the dining room, bread maker Angela Martinelli, sous and pastry chef Sandra Kofler. Photo by Tanio Liotta

Read | 21-10-2020 | 11:00 | Carlo Mangio

The Douro Valley during the wine-making season, what with excellent food and tastings of Porto

October is the perfect month to visit the Portuguese wine heaven. Our recommendations, using the magnificent resort Six Senses as our base, where we met Marc Lorés, a chef of great value

16-10-2020 | 11:00

The magnificent Douro Valley with Six Senses Douro Valley. The resort is a perfect starting point to discover one of the most beautiful wine regions in the world. October is the perfect season to do so. Here are our recommendations...

Read | 16-10-2020 | 11:00 | Carlo Mangio

José Avillez's Belcanto, the melody of the New Portuguese Cuisine

A great chef-entrepreneur who does all it takes with his top restaurant, destined to reach important goals because of his ability to create harmony between memories, products and creativity

07-10-2020 | 11:00

José Avillez is the most important representative of the Portuguese culinary scene, with many restaurants scattered around Lisbon (and beyond) among which the great, great, great Belcanto stands out 

Read | 07-10-2020 | 11:00 | Carlo Mangio

All the energy of St.Hubertus in a big dinner. Here’s why Cook the Mountain is a fertile model, for everyone

Cooking and concepts, together: Norbert Niederkofler has found the perfect balance, looking at food and at the future. The chef also tells us about the next Care's

18-09-2020 | 11:00

Norbert Niedekofler as he signs a copy of his Cook the Mountain - The nature around you, the book summarising the ideas of the chef from South Tyrol which permeate the fantastic food at his St.Hubertus, three stars in San Cassiano

Read | 18-09-2020 | 11:00 | Carlo Mangio

United cultures of Francescana: Bottura changes paradigm. And "moves" the beauty of Italy to Casa Maria Luigia

Cultural biodiversity in Via Stella, Modena as the epicentre of a glocal Massimo-system, with two separate and complementary opposites. The chef: «This is the project of my life»

03-09-2020 | 11:00
Read | 03-09-2020 | 11:00 | Carlo Mangio

We tasted Simone Padoan’s pizza at home. And it's delicious

We tested the new delivery service from the pizzaiolo from San Bonifacio: an excellent experience, you can recognise his talent

27-07-2020 | 11:00

Seppia, one of the two pizzas we completed and tasted at home, delivered directly by Simone Padoan’s I Tigli with a refrigerated courier. It works all across Italy, the pizzas are delivered within 24-48 hours and it’s an experience worth trying (and in our case repeating). All the photos of the pizzas are by Tanio Liotta, after we completed the baking and the topping at our place

Read | 27-07-2020 | 11:00 | Carlo Mangio

Fish? It’s best when it’s NOT fresh. Revolutionary dry-ageing techniques

A dry ageing of up to a month: more flavour, though it seems freshly caught. The research of Australian Josh Niland charmed Madrid Fusión

10-04-2020 | 12:00

A photo from The Whole Fish Cookbook, the book from Australian chef Josh Niland where he explains his incredible dry ageing techniques for fresh fish. He did so a few weeks ago at Madrid Fusión. We were there

Read | 10-04-2020 | 12:00 | Carlo Mangio