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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


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

19-01-2023 | 11:00
Davide Caranchini, chef-patron of Materia in Cerno

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

Read | 19-01-2023 | 11:00 | Carlo Mangio

«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

24-10-2022 | 15:00
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

Read | 24-10-2022 | 15:00 | Carlo Mangio

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

From Villa Fiordaliso, in 1998, to Lido 84, today: we report on a lesson from the chef at FoodExp in Lecce to tell how he changed his approach to a traditional preparation. Up to today's 'mantecature vegetali'

14-10-2022 | 18:00
Read | 14-10-2022 | 18:00 | Carlo Mangio

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

At L'Argine, near Gorizia, the chef at her best shows an extraordinary proof of style blending "indoors" and "outdoors". She takes the stimuli from the surrounding nature and transforms it into dishes with a few touches: almost velvety, almost magic

28-09-2022 | 18:00
Antonia Klugmann in a portrait by Tanio Liotta r

Antonia Klugmann in a portrait by Tanio Liotta right outside the kitchen at L'Argine, in Friuli

Read | 28-09-2022 | 18:00 | Carlo Mangio

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

The chef, helped by his very young right arm, interprets the local gastronomic tradition at Cracco Portofino with incredible clarity and total elegance. A perfect auteur's proof in a restaurant that embraces beauty, overlooking the harbour

24-09-2022 | 11:00
Carlo Cracco and Mattia Pecis. The great chef from

Carlo Cracco and Mattia Pecis. The great chef from Vicenza with his pupil from Bergamo is the protagonist at Cracco Portofino, where he approaches meatless cuisine for the first time, exalting fish and the extraordinary vegetation of Liguria. Photo Tanio Liotta

Read | 24-09-2022 | 11:00 | Carlo Mangio

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

The project spreads with some changes at the three-starred restaurant in Val Badia: Lazzarini has left, the kitchen is now handed to Jacopo Lucini Paioni and Mauro Siega. Meanwhile, in the dining room and cellar Lukas Gerges confirms he’s a star

12-09-2022 | 11:00
Norbert Niederkofler and Lukas Gerges on the roo

Norbert Niederkofler and Lukas Gerges on the roof, Michele Lazzarini is instead going down: the spreading of Cook the mountain passes also through this phase of passage at St. Hubertus, in Alta Val Badia

Read | 12-09-2022 | 11:00 | Carlo Mangio

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

The chef from Lunasia and his idea of an "educational" cuisine, which recovers local memories but then gives endless takes. And places vegetables and meat on the same level: they go well together, but they can do well even by themselves

09-09-2022 | 11:00
Pork from Montaione, baby onions with saffron, apr

Pork from Montaione, baby onions with saffron, apricots with miso and cream of fish roe: excellent, a dish that is worth the trip, at Lunasia with Luca Landi. Photo Tanio Liotta

Read | 09-09-2022 | 11:00 | Carlo Mangio