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

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

Extraordinary Michelangelo Mammoliti, in 24 tastings

The chef blends the technical flair that has always characterised him with a sound maturity. All this, at only 34...

28-10-2019 | 11:00

Michelangelo Mammoliti was born in 1985 in Giaveno, in the province of Torino. Since 2014, he’s chef at the restaurant of resort La Madernassa in Guarene, close to his hometown 

Read | 28-10-2019 | 11:00 | Carlo Mangio

Pedrito Sánchez, in Andalusia there’s a chef who’s a gem

His Bagà in Jaén is not-to-be-missed, «one of the best restaurants in Spain at the moment». Our tasting confirms this

07-10-2019 | 11:00

Pedrito Sánchez, to the right, with his sous chef David Gallego. They are the protagonists of a gem in the Spanish restaurant scene: Bagà in Jaén, Andalusia

Read | 07-10-2019 | 11:00 | Carlo Mangio

A new course for Sergio Bastard and the use of “colatura” in the kitchen

The talented chef from Casona del Judío, in Spain, presents original menus while dishing out a first rate dinner

11-09-2019 | 11:00

Sergio Bastard in front of the entrance to his restaurant Casona del Judío, in Santander, in the Spanish region of Cantabria, in the north, in front of the Gulf of Biscay between Asturias and Basque Country 

Read | 11-09-2019 | 11:00 | Carlo Mangio