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
Sarah Grueneberg
GLI CHEF
Sarah Grueneberg
Alfio Ghezzi
Francesco e Vincenzo Montaruli
Maxime Meilleur
Virgilio Martinez
Pino Cuttaia
Riccardo Camanini
Enrico Baronetto
Aldo Zivieri
Ricard Camarena
Marcus Eaves
Pierre e Michel Troisgros
Paul Cunningham
Maurizio Bernardini
Alessandro Gilmozzi
Alessandro Giardiello
Alex Gares
Angelica Giannuzzi
Jon Pollard
Gastón Acurio
Matteo Lunelli
Enrico Croatti
Paolo Donei
Paul Liebrandt
Dominga Cotarella
Valentina Rizzo
Eric Ezechieli
Agostino Perrone and Giorgio Bargiani
Sergio Humada
Jordi, Josep e Joan Roca
Paolo Parisi
Victor Arguinzoniz
Pía León
Magnus Nilsson
Alberto Gipponi
Sonja Peric
Denis Martin
Luigi Acciaio e Jessica Tomaino
April Bloomfield
Michele Lazzarini
Gaggan Anand
Christian Puglisi
Bruno Scavo
Fabrizio Mantovani
Richard Toix
Recipes
Recipes
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
LE RICETTE
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Smoked beef fillet
by
Vesna e Gašper Carman
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
“Wedded” fish soup
by
Gennaro Esposito
Essence
by
Niko Romito
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Cuttlefish with peas
by
Moreno Cedroni
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Roast tripe
by
Davide Oldani
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by
Marcello Spadone
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Chicken Livers Pilaf
by
Stevie Parle
Gnudi Verdi
by
Stevie Parle
Summary
by
Corrado Assenza
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
“Strachin” millefeuille
Botrytis Cinerea
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt
by
Gennaro Esposito
Sections
Sections
Affari di Gola di Paolo Marchi
Il Park Hyatt festeggia i 20 anni con il menù Milano
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
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
07-10-2020
José Avillez's Belcanto, the melody of the New Portuguese Cuisine
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
In cantina
Chefs' life stories
Identità Expo
Dolcezze
In libreria
A tutta birra
Female chef's life stories
In sala
See the full list