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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


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

Bros at Madrid Fusión: the making of the millennial chef and a retro aroma of rancid

Pellegrino and Potì define contemporary chefs through the use of a modern language and the recuperating of their background of flavours

20-01-2020 | 14:00

Floriano Pellegrino and Isabella Potì at Madrid Fusión

Read | 20-01-2020 | 14:00 | Carlo Mangio

Fatih Tutak opens Turk: I want to create a new alphabet for Turkish cuisine

After some important international experiences, he returns to Istanbul with an ambitious project. We were the first to visit him...

13-01-2020 | 11:00

Fatih Tutak in action. He’s the chef at the new Turk in Istanbul

Read | 13-01-2020 | 11:00 | Carlo Mangio

Ten years of Luca Fantin at Bulgari in Tokyo. In ten dishes

The Venetian chef tells us about the special menu celebrating the important milestone. «Returning to Italy? It’s not part of the plan»

18-11-2019 | 11:00

Luca Fantin has been the chef at Il Ristorante - Luca Fantin inside the Bulgari Ginza Tower in Tokyo for 10 years now

Read | 18-11-2019 | 11:00 | Carlo Mangio