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 menu dedicated to fruit that most impressed us: Zucchini and Hermit crab

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20-06-2023 | 14:00

Isabella Potì and Floriano Pellegrino, wife-husba

'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

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06-05-2023 | 12:00

A spoon with one of the ravioli from Un coniglio a

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

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05-03-2023 | 14:00

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 Colagreco

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28-02-2023 | 13:00

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 Cernobbio (Como)

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19-01-2023 | 11:00

«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: we only stole a moment from Alessando Della Tommasina and Riccardo Monco, to take this photo

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24-10-2022 | 15:00

Sergio Bastard

The new Ascolana olive

Signature Dishes

I ravioli di cervo in salmì, salsa alle more, olio al ginepro e mostarda di pere dello chef Stefano Basello

Carlo Mangio

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

'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...

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

«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

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

03-05-2021 | 11:00

A fantastic vegetable tajine and other dishes show the growth of Paolo Griffa

01-02-2021 | 10:00

The case of Varvara: from struggling shop to fine dining protagonist. The story of an idea that becomes a growth model

25-12-2020 | 10:00

A good morning at Da Vittorio: we tasted the Cerea special breakfast, an ode to deliciousness

21-10-2020 | 09:00

The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine

16-10-2020 | 09:00

The Douro Valley during the wine-making season, what with excellent food and tastings of Porto

07-10-2020 | 09:00

José Avillez's Belcanto, the melody of the New Portuguese Cuisine

18-09-2020 | 09:00

All the energy of St.Hubertus in a big dinner. Here’s why Cook the Mountain is a fertile model, for everyone

03-09-2020 | 09:00

United cultures of Francescana: Bottura changes paradigm. And "moves" the beauty of Italy to Casa Maria Luigia