Ivan Maniago

Chef Ivan Maniago's culinary philosophy is deeply rooted in a pragmatic, tenacious, and duty-bound approach, encapsulated by his mantra: "O faccio le cose bene. O non le faccio proprio." This ethos translates into a profound respect for ingredients and an unwavering commitment to quality. Despite his Friulian origins, he has wholeheartedly embraced Liguria as his culinary muse, seeking to celebrate and elevate its often-overlooked biodiversity. His restaurant, 'Impronta d'Acqua' (Water's Imprint), itself reflects his vision to leave a unique mark, distinct from fleeting trends and committed to its explicit claim: "non confondersi con nulla e con nessuno." Ingredient sourcing is central to his methodology. Maniago is an active explorer of the Ligurian hinterland, personally foraging and connecting with local producers and breeders. He champions a "farm-to-table" ethos driven by intimate knowledge, walking the woods to discover unique aromas and flavors that later inspire his dishes. This direct engagement ensures the freshest seasonal produce, honoring the cycles of nature "come ai tempi dei nonni" (like in his grandparents' time). His background in a "contadino" (farming) world further cements this connection to the land and its bounty, making him an "alfiere, il paladino, e la voce narrante" of Ligurian culinary heritage. Maniago's overarching vision is to forge a unique culinary identity that expertly blends tradition, territory, and innovation. He transforms classic Ligurian dishes into new expressions, demonstrating that the region offers far more than its famous pesto and walnut sauce. His cuisine is an "atelier di ricette" – a workshop where creativity flourishes across meat, fish, and vegetable domains, all while maintaining an unmistakable "impronta" that sets him apart from any other chef. This vision is a continuous "fluttuare tra mare, orto e montagna," weaving together the diverse elements of his adopted homeland. Chef Ivan Maniago's technical mastery is characterized by a Cartesian pragmatism and meticulous precision. He excels at reinventing traditional dishes, deconstructing and reinterpreting local classics with a modern sensibility. His approach to flavor is rooted in unexpected yet harmonious pairings, often challenging conventional culinary norms while maintaining a profound respect for the essence of the ingredients. This is evident in his choice to use sea urchins for risotto mantecatura instead of butter, or the thoughtful incorporation of tonic water and chamomile in a goat's milk risotto for a nuanced balance of sweet, fatty, and bitter notes. Plating and presentation at Impronta d'Acqua are refined and understated, designed not to distract from the culinary experience. His dishes are described as "unique," oscillating "tra il passato e il presente, in un fluttuare tra mare, orto e montagna," reflecting a balanced celebration of Ligurian terroir. Maniago also demonstrates a masterful utilization of ingredients, famously offering a "Quinto Quarto" tasting menu that elevates less noble parts of produce and animals, showcasing his comprehensive understanding and respect for every component. His kitchen operates with an elegant precision, like an orchestra conductor with his musicians, far from televised frenzies. Among his legendary signature dishes and innovative concepts are the reinvented 'Anguilla caramellata in carpione,' the 'Raviolo farcito con fagiolo borlotto' (a transformation of 'Cacio di capra e fagioli'), 'Risotto allo zafferano bio mantecato con ricci di mare,' and his distinctive 'Scabeccio' with sweet and sour onion cream, raisins, and pine nuts. His "Diversamente Cima" is a brilliant reinterpretation of the Ligurian classic, incorporating seasonal vegetables, sweetbreads, veal pulp, eggs, and Parmigiano Reggiano Vacche Rosse. Other notable creations include 'Risotto al latte di capra, acqua tonica e camomilla,' the 'Cipolla rosa di Pignone grigliata e laccata,' and the regional homage of 'Oca arrosto, salsa alle spezie e cavolo romano' for his Friulian roots, and the dessert 'Colazione in Liguria.' The restaurant also features four distinct tasting menus: "Quinto Quarto," the comprehensive 8-course "Pensieri," a "Tutto Crudo" menu, and a "Vege 'Table'" vegetarian option (which can be made vegan), showcasing his versatility and depth across all culinary domains.

Career

• Chef at Miramonti l’Altro, Concesio
• Chef at Le Calandre, Rubano
• Chef at Lord Nelson, Chiavari
• Head Chef at Antica Corona Reale, Cervere
• Chef-Owner at Impronta d'Acqua, Cavi di Lavagna

Mentored by Gualtiero Marchesi, Massimo Bottura, Massimiliano Alajmo, Philippe Léveillé.