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Carlo Mangio

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Vegetable tajine, sauce of lassi with cumin and mint, lemon and cinnamon couscous: this is perhaps the dish that most stood out a few weeks ago at Petit Royal in Courmayeur. And it depicts the constant growth of Paolo Griffa. The recipe is dedicated to artist Yulia Brodskaya and is part of the menu dedicated to art, in this case, paper art. (Photos from Tanio Liotta)
03-05-2021

A fantastic vegetable tajine and other dishes show the growth of Paolo Griffa

Varvara, two generations at work at Varvara - fratelli di carne. Dad Antonio with his sons (left to right) Michele, Vincenzo and Alessandro
01-02-2021

The case of Varvara: from struggling shop to fine dining protagonist. The story of an idea that becomes a growth model

Buongiorno Da Vittorio once everything is served on the table 
25-12-2020

A good morning at Da Vittorio: we tasted the Cerea special breakfast, an ode to deliciousness

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
21-10-2020

The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine
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...
16-10-2020

The Douro Valley during the wine-making season, what with excellent food and tastings of Porto
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 
07-10-2020

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

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
18-09-2020

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

03-09-2020

United cultures of Francescana: Bottura changes paradigm. And "moves" the beauty of Italy to Casa Maria Luigia
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
27-07-2020

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

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
10-04-2020

Fish? It’s best when it’s NOT fresh. Revolutionary dry-ageing techniques
Floriano Pellegrino and Isabella Potì at Madrid Fusión
20-01-2020

Bros at Madrid Fusión: the making of the millennial chef and a retro aroma of rancid
Fatih Tutak in action. He’s the chef at the new Turk in Istanbul
13-01-2020

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

Luca Fantin has been the chef at Il Ristorante - Luca Fantin inside the Bulgari Ginza Tower in Tokyo for 10 years now
18-11-2019

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

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 
28-10-2019

Extraordinary Michelangelo Mammoliti, in 24 tastings
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
07-10-2019

Pedrito Sánchez, in Andalusia there’s a chef who’s a gem
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 
11-09-2019

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

Javier Olleros welcomes us in his Culler de Pau, one of the greatest Spanish restaurants, in O Grove, Galicia. Photo Tanio Liotta
03-09-2019

The cuisine of Javier Olleros: magic and responsibility

Juan Luis Fernández, aka Juanlu, presents an interesting Spanish-French cuisine at Lú Cocina y Alma in Jerez de la Frontera, not far from Cadiz
21-08-2019

Juanlu Fernández, France through the eyes of an Andalusian
Paco Morales, chef from Noor in Cordoba
26-07-2019

Paco Morales: rediscovering the Arab-Andalusian cuisine from the 14th century

Paco Roncero appears on the multimedia walls of Sublimotion, the restaurant in Ibiza inside the Hard Rock Hotel
10-07-2019

We’ve been to the most expensive restaurant in the world. And it’s worth it, if you can afford it...
Dani García, chef of the restaurant bearing his name in Marbella, Andalusia
19-06-2019

Goodbye three stars, I want to be happy. And here’s the future of fine dining

Diego Guerrero at the pass. He’s the chef at DSTAgE, two Michelin stars in Madrid. But we’ll see him in Italy too, at Identità Milano 2019, where he’ll speak from the stage of the Auditorium on Sunday 24th March at 5.15 pm (see the programme)
05-03-2019

Diego Guerrero, with his rebel spirit he breaks the rules of cuisine

Spaghettino unto in rosso by Riccardo Camanini. "Pasta: avantgarde and sensitivity" was the theme of his lesson at Madrid Fusión, on Monday
29-01-2019

Riccardo Camanini’s spaghettino unto in rosso (and other delicacies)
Huevos fritos at Disfrutar in Barcelona. The idea was first presented in the latest edition of Madrid Fusión, but Oriol Castro told us about it at Gastromasa, in Turkey 
21-12-2018

The reinvention of fried eggs, at Disfrutar in Barcelona
A few days ago Ferran Adrià visited Identità Golose Milano with Paolo Marchi and Claudio Ceroni
11-12-2018

The many things that Ferran Adrià told us on innovation, cooking and the future

Milano nel piatto, the recipe dedicated to Milan that Davide Oldani presented in Istanbul at Gastromasa
29-11-2018

Davide Oldani: here’s my Milano nel piatto

11-09-2018

Niko Romito: my innovation is a new Italian model
Claudio Melis and his culinary journey around the world (and back), in the photo by Tanio Liotta
17-08-2018

In Viaggio, one year of travels with Claudio Melis
Hawker Chan Soya Sauce Chicken Rice & Noodlein Singapore, one Michelin star. You’ll hardly spend over 10 euros
13-08-2018

We visited the cheapest starred restaurant in the world, Hawker Chan
27-07-2018

The extraordinary Andreina, past, present and future