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

What’s on the menu at Alexandre Mazzia, the three-star French chef who's changing the rules of the game

Countless small plates arriving in successive waves, an informal setting and service, a celebration of conviviality, and swift pacing. And then the food: wildly unconventional, full of flavor highs and “exotic” references. What a dinner!

Alexandre Mazzia, three-Michelin-starred chef in Marseille, closes one of his multi-course sequences with: Smoked and seared blue lobster tail and claw, watercress, herbaceous shells, head and claw jus; then Marinated scallop, smoked cress, beetroot, scallop milk and granité; finally Razor clams, puffed barley, salty and seaweed condiment, egg nog. Photo by David Girard

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05-04-2025 | 07:00

Willem Hiele and the shrimps. The chef is a flagb

The prophet of the Ostend shrimps (those caught on horseback): at Willem Hiele's, where nature is cooked

On the Flemish coast in Belgium, an ancient fishing tradition persists, showcasing a symbiotic relationship between the sea and the land. Willem Hiele is the chef who transforms this heritage of culture and biodiversity into dishes

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30-12-2024 | 17:00

A sneak peek at the kitchen: Antonino Cannavacciuo

In the name of taste: we went to Cannavacciuolo's new restaurant, with chef Gianluca Renzi

In the Monferrato region, Le Cattedrali Relais has recently opened. Here Cannavacciuolo has teamed up with the young Roman toque in a contemporary structure surrounded by greenery and with plenty of space for art. Here’s what we tasted

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17-07-2024 | 18:00

After starting as a pizzaiolo in the Marche region, he is now an established maître in Bangkok: 'Working in the dining room is great'

Sacha Di Silvestre's story: he started out as a simple pizza maker, turned into a master of hospitality in London, passed through the Francescana Family and now shines at Potong in Thailand, a great restaurant

Pichaya Soontornyanakij, better known as Chef Pam, and her maître from the Marche region Sacha Di Silvestre: they are the stars of Potong, one of the world's best restaurants, cooking 'Progressive Thai-Chinese' in Bangkok, Thailand. Photo Carlo Passera

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20-06-2024 | 18:00

Rat brains, grilled rat and other delicacies: another way of catering at Gaggan’s

At the Indian chef's restaurant in Bangkok, you eat (splendidly), drink (ditto), sing, dance. He is the engaging star in three hours of fun, including music and delicious tastings. With plenty of provocation too...

Rat has brains: certainly the most striking dish (but there are also 'grilled rats' among the 22 tastings offered by Gaggan Anand at his restaurant Gaggan, in Bangkok

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24-05-2024 | 07:00

Aristocratic recipes, a kitchen open 22 hours a day: we dined at Viviana Varese's Passalacqua

The chef who recently arrived at the world's number 1 hotel on Lake Como, takes us on a tour of a mighty machine where everything must be perfect. The idea is to recover the dishes of the grandeur, which nobody prepares any more. Here’s what we tasted

Viviana Varese and her new challenge: since the 18^th of March she’s chef at restaurant Passalacqua in the ultra-luxury hotel bearing the same name in Moltrasio, on Lake Como, voted best in the world by the 50 Best Hotels

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29-04-2024 | 07:00

Chiara, Andrea e Stefano Soban

Brazil nuts tart with whiskey ice cream, curry and chocolate

Signature Dishes

L'Essenza Iodica di Domenico Candela: il racconto del piatto e la ricetta

Carlo Mangio

What’s on the menu at Alexandre Mazzia, the three-star French chef who's changing the rules of the game

Countless small plates arriving in successive waves, an informal setting and service, a celebration of conviviality, and swift pacing. And then the food: wildly unconventional, full of flavor highs and “exotic” references. What a dinner!

The prophet of the Ostend shrimps (those caught on horseback): at Willem Hiele's, where nature is cooked

On the Flemish coast in Belgium, an ancient fishing tradition persists, showcasing a symbiotic relationship between the sea and the land. Willem Hiele is the chef who transforms this heritage of culture and biodiversity into dishes

In the name of taste: we went to Cannavacciuolo's new restaurant, with chef Gianluca Renzi

In the Monferrato region, Le Cattedrali Relais has recently opened. Here Cannavacciuolo has teamed up with the young Roman toque in a contemporary structure surrounded by greenery and with plenty of space for art. Here’s what we tasted

After starting as a pizzaiolo in the Marche region, he is now an established maître in Bangkok: 'Working in the dining room is great'

Sacha Di Silvestre's story: he started out as a simple pizza maker, turned into a master of hospitality in London, passed through the Francescana Family and now shines at Potong in Thailand, a great restaurant

Rat brains, grilled rat and other delicacies: another way of catering at Gaggan’s

At the Indian chef's restaurant in Bangkok, you eat (splendidly), drink (ditto), sing, dance. He is the engaging star in three hours of fun, including music and delicious tastings. With plenty of provocation too...

Aristocratic recipes, a kitchen open 22 hours a day: we dined at Viviana Varese's Passalacqua

The chef who recently arrived at the world's number 1 hotel on Lake Como, takes us on a tour of a mighty machine where everything must be perfect. The idea is to recover the dishes of the grandeur, which nobody prepares any more. Here’s what we tasted

28-02-2024 | 07:00

Phenomenology of Davide Caranchini, who will talk at Identità Vegetali, within Identità Milano 2024

25-01-2024 | 14:00

Paulo Airaudo in Florence: we tried the jewel-like restaurant at Hotel La Gemma

20-06-2023 | 14:00

Immersed in nature: a visit to Mauro Colagreco's gardens and his tuttifrutti menu

06-05-2023 | 12:00

'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce

05-03-2023 | 14:00

Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence

28-02-2023 | 13:00

Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel

19-01-2023 | 11:00

A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu

24-10-2022 | 15:00

«We don’t make signature dishes»: the contemporary approach of Enoteca Pinchiorri beyond every commonplace

14-10-2022 | 18:00

Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish

28-09-2022 | 18:00

The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò

24-09-2022 | 11:00

The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino

12-09-2022 | 11:00

The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future

09-09-2022 | 11:00

An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way

07-09-2022 | 11:00

A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends

15-07-2022 | 11:00

The borderless revolution at Stüa de Michil: our journey around the world with Simone Cantafio

11-07-2022 | 11:00

Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)

16-06-2022 | 11:33

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 | 11:00

A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland

25-03-2022 | 12:30

Brussels and its great chefs: discovering Belgian taste at Bon Bon di Christophe Hardiquest

17-03-2022 | 11:30

Eleven Italians at Geranium, which is aiming for n.1. The new tasting menu. They will be at Identità Milano

01-03-2022 | 15:00

Caimani, ants, giant fish, larvae. Superb cocoa and coffee. Leo Espinosa's menu is an ark of flavours

22-12-2021 | 12:00

A chat with Riccardo Camanini: new game-based dishes, the 50Best-triumph, the Michelin-disappointment... And serenity

16-10-2021 | 11:00

Here's why Bottura-Forapani's Cavallino is a truly perfect model of trattoria (all'emiliana)

09-07-2021 | 13:15

An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us