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

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

A sneak peek at the kitchen: Antonino Cannavacciuo

A sneak peek at the kitchen: Antonino Cannavacciuolo with Gianluca Renzi, in the middle, at work in the kitchen of Cannavacciuolo-Le Cattedrali, the new restaurant inside Le Cattedrali Relais in Valleandona di Asti, Piedmont

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

Viviana Varese and her new challenge: since the 18

Viviana Varese and her new challenge: since the 18th 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

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

The chef of Materia in Cernobbio (Como) debuts at the congress by recounting his green soul at the Identità Vegetali section on Monday 11th of March. He is a hard worker who doesn’t like simple things. Or compromises

Davide Caranchini, chef at Materia in Cernobbio (C

Davide Caranchini, chef at Materia in Cernobbio (Como) will talk at Identità Vegetali at Identità Milano 2024, on Monday 11th March at 11 a.m. in the Sala Blu2 of MiCo in Milan, the venue of the congress

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

A great chef with ties to Italy already in his DNA. An excellent restaurant. A refined boutique hotel in the centre of Florence. Our tastings confirm it: Airaudo is 'the other Cerea brother', that is to say he knows how to combine deliciousness and elegan

Italian-Argentinian chef Paulo Airaudo, two stars

Italian-Argentinian chef Paulo Airaudo, two stars in San Sebastian, now stars with his voluptuous cuisine also in Florence, at Luca's restaurant in boutique hotel La Gemma