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

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

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

Isabella Potì and Floriano Pellegrino, wife-husba

Isabella Potì and Floriano Pellegrino, wife-husband but above all chefs at Bros in Lecce

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

A spoon with one of the ravioli from Un coniglio a

A spoon with one of the ravioli from Un coniglio al mare, a dish from the Parallels Experience menu at Il Pagliaccio in Rome. Chef Anthony Genovese is in a state of grace. Photo Tanio Liotta

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