Chef Stefano Manganiello
Private Chef In Trieste
Get to know me better
Once you accept and understand yourself, you do things for the right reasons, rather than being fuelled by your insecurities
Travelling has always been a part of me, since i was a toddler and my family often moved out because of their job, but only thanks to this innate passion for exploring, visiting and learning that i've become what i am now. Trips across EU and outside brought to meet different people, different cultures and i've picked something from them each time.
My cuisine is a simple reflection of this beautiful experience.
More about me
For me, cooking is...
Dedication, determination, passion, art.
I learned to cook at...
wherever i went i stole knowledge from whom stood before me.
A cooking secret...
no secrets, just genuine love.
My menus
Baccalà "alla vicentina" with sweet and sour cucumber sticks
Herbs gravlax, red cabbage julienne and lime zest
Seared scallops, light bernaise, confit garlic and squid ink tuille
Ravioli filled with crab, saffron broth and spring onions
Squid ink spaghettoni with lime and cured prawns tartare
Marinated mackerel, pecorino cheese, dark chocolate and pears
Monkfish crépinette, potato fondant, white baslamic vinegar foam
Jumbo prawns in beurre noisette, pomegranate glaze, capers and fresh dill
Citron tart, italian merangue and pink pepper
Blueberry mousse, lavender and milk meringue, chestnut honey
Mango lime dessert, fresh mango, mint
View full menu
Foie gras, green apples and brioche bread
"fake broad beans" , liver parfait, olives and parsley
Crunchy rice cake, "Scottona" tartare, shallots and spicy mayo
Cappellacci filled with oxtail, mushroom broth and crispy onions
Taglioni with bone marrow emulsion and rosemary
Chicken legs ballotine, truffle and marsala wine reduction
Slow cooked pork loin with andalusian sauce, stewed fennel and smoked apple puree
Lamb filet, sesame seeds, crispy kale and celeriac
Pineapple suzette
Drunk pears with ciocolate and coconut
Chocolate, whiskey and dates entremet
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Baby mozzarelle filled with tomato chutney, basil oil and bread sponge
Slow cooked veal carpaccio, labneh, capers and raisins puree
Fresh spaghetti "alla chitarra", hazelnut pesto and guanciale cream
Risotto with leek cream, liquorice and nutmeg
Celeriac steak, coffee and mushrooms reduction, cardoncelli mushrooms
Beef filet, bernaise foam and fennel au gratin
Gorgonzola creme brulee and pears
White chocolate entremet, seasonal fruit and basil
View full menu
Baccalà "alla vicentina" with sweet and sour cucumber sticks
Herbs gravlax, red cabbage julienne and lime zest
Seared scallops, light bernaise, confit garlic and squid ink tuille
Ravioli filled with crab, saffron broth and spring onions
Squid ink spaghettoni with lime and cured prawns tartare
Marinated mackerel, pecorino cheese, dark chocolate and pears
Monkfish crépinette, potato fondant, white baslamic vinegar foam
Jumbo prawns in beurre noisette, pomegranate glaze, capers and fresh dill
Citron tart, italian merangue and pink pepper
Blueberry mousse, lavender and milk meringue, chestnut honey
Mango lime dessert, fresh mango, mint
View full menu
Foie gras, green apples and brioche bread
"fake broad beans" , liver parfait, olives and parsley
Crunchy rice cake, "Scottona" tartare, shallots and spicy mayo
Cappellacci filled with oxtail, mushroom broth and crispy onions
Taglioni with bone marrow emulsion and rosemary
Chicken legs ballotine, truffle and marsala wine reduction
Slow cooked pork loin with andalusian sauce, stewed fennel and smoked apple puree
Lamb filet, sesame seeds, crispy kale and celeriac
Pineapple suzette
Drunk pears with ciocolate and coconut
Chocolate, whiskey and dates entremet
View full menu
Baby mozzarelle filled with tomato chutney, basil oil and bread sponge
Slow cooked veal carpaccio, labneh, capers and raisins puree
Fresh spaghetti "alla chitarra", hazelnut pesto and guanciale cream
Risotto with leek cream, liquorice and nutmeg
Celeriac steak, coffee and mushrooms reduction, cardoncelli mushrooms
Beef filet, bernaise foam and fennel au gratin
Gorgonzola creme brulee and pears
White chocolate entremet, seasonal fruit and basil
View full menu
Baccalà "alla vicentina" with sweet and sour cucumber sticks
Herbs gravlax, red cabbage julienne and lime zest
Seared scallops, light bernaise, confit garlic and squid ink tuille
Ravioli filled with crab, saffron broth and spring onions
Squid ink spaghettoni with lime and cured prawns tartare
Marinated mackerel, pecorino cheese, dark chocolate and pears
Monkfish crépinette, potato fondant, white baslamic vinegar foam
Jumbo prawns in beurre noisette, pomegranate glaze, capers and fresh dill
Citron tart, italian merangue and pink pepper
Blueberry mousse, lavender and milk meringue, chestnut honey
Mango lime dessert, fresh mango, mint
View full menu
Book your experience with Chef Stefano
Specify the details of your requests and the chef will send you a custom menu just for you.
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