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

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

The vegetable gardens at a short distance from Mirazur (there is also a ruined villa that could become a guest house) and their impact on the menu that the chef sets according to the rhythms of the biodynamic calendar. Our surprising tastings

Chef Mauro Colagreco and one of the dishes on his

Chef Mauro Colagreco and one of the dishes on his menu dedicated to fruit that most impressed us: Zucchini and Hermit crab

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

We’re back at Isabella Potì and Floriano Pellegrino's to marvel once again at their research into Salento's gastronomic roots and at the consistency/skill with which they tread a narrow path. With constantly great results

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

A restaurant within a restaurant: a small room at Il Pagliaccio in Rome hosts an experience that brings back the most biting and cosmopolitan Genovese, in a menu without a net or flaws. For us, his best ever... to celebrate the restaurant's 20th anniversa

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

In the famous tourist resort of the Upper Engadine in Switzerland, the Italian-Argentine chef offers himself with the same style but a different perspective. A gem that enriches a hotel that boasts a truly incredible history...

The Kulm Hotel in Sankt Moritz and chef Mauro Cola

The Kulm Hotel in Sankt Moritz and chef Mauro Colagreco

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

The successful idea of proposing venison by removing fatness and sumptuousness, and with a sustainable approach: the chef confirms the skill already known and his further evolution in a daring path of stylistic subtraction, with remarkable results

Davide Caranchini, chef-patron of Materia in Cerno

Davide Caranchini, chef-patron of Materia in Cernobbio (Como)

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

Great cuisine, fresh, elegant: the truth of dishes without compromises. Behind the allure of a famous establishment, the dishes of Riccardo Monco and Ale Della Tommasina show constant research, which looks at the future. The result is of the highest stand

The kitchen at Enoteca Pinchiorri fully at work:

The kitchen at Enoteca Pinchiorri fully at work: we only stole a moment from Alessando Della Tommasina and Riccardo Monco, to take this photo