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

'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

06-05-2023 | 12:00
Isabella Potì and Floriano Pellegrino, wife-husba

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

Read | 06-05-2023 | 12:00 | Carlo Mangio

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

05-03-2023 | 14:00
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

Read | 05-03-2023 | 14:00 | Carlo Mangio

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...

28-02-2023 | 13:00
The Kulm Hotel in Sankt Moritz and chef Mauro Cola

The Kulm Hotel in Sankt Moritz and chef Mauro Colagreco

Read | 28-02-2023 | 13:00 | Carlo Mangio

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