Giovanni Santini

Giovanni Santini's culinary philosophy is an profound embodiment of "terra, famiglia e sostenibilità," intertwining the deep-rooted legacy of Dal Pescatore with a forward-thinking, regenerative approach. His ethos is not one of radical change, but rather a meticulous evolution, seeking to "hold onto all the good that those before me have done, but render it contemporary to today's taste and dietary needs." He views himself as an artisan, believing that "fare il cuoco è creare con le mani," a craft demanding engagement of hands, head, and heart, where technology serves human ingenuity. The Santini vision for the future of fine dining is not expansive in scale, but rather deeply anchored and intensive: "an expansion not towards the sky, but towards the earth," focusing on cultivating a unique, culturally rich experience inseparable from its specific Lombard territory. Central to this philosophy is an unparalleled commitment to ingredient sourcing through "Cascina Runate," the family's agricultural venture. This integrated farm directly supplies the restaurant, covering its entire beef requirement from September, producing eggs from 35-50 hens, and cultivating specific fruits like apples and pears for their signature mostarda. The farm operates on principles of "agricoltura rigenerativa," utilizing 4 hectares of permanent, rationally managed pastures where bovines are rotated through parcels, acting as "natural mowers that regenerate soil fertility." Santini actively seeks to reintroduce ancient local breeds, such as the Val Padana or Bianca Modenese cattle, aiming to connect gastronomy with cultural heritage. Beyond their own farm, they maintain close relationships with local suppliers, buying "little and often" and fostering motivated partnerships aligned with their kitchen's specific needs. This direct, ethical, and sustainable sourcing, recognized by the Michelin Green Star, is a tangible demonstration of their commitment to environmental stewardship and a profound connection to the land. Chef Giovanni Santini's signature approach is characterized by a profound respect for Dal Pescatore's century-old culinary heritage, channeled through a methodical, refined, and contemporary lens. He rejects radical deconstruction, instead focusing on "affinamento" (refinement) and logical evolution to make classic dishes relevant to modern palates and dietary needs. This involves meticulous organization in the kitchen, with elements like pasta being made "al momento" (at the moment) to ensure unparalleled freshness and quality. His technical mastery is evident in balancing flavors—salty, sweet, fruity, earthy—and understanding the critical role of texture, as exemplified in his creations. He is deeply committed to ethical practices, extending to supplier relationships where quality and shared vision are paramount. Among Dal Pescatore's most legendary signature dishes, which encapsulate Giovanni's artistry, are the "Tortelli di zucca (zucca, amaretti, mostarda e Parmigiano Reggiano)," a dish elevated to "other-worldly" perfection with its delicate balance of flavors. Another highlight is "Misticanza dell’orto con orata marinata, mousse di melanzane, burrata e maionese allo zenzero," a vibrant dish praised for its masterful interplay of textures and fresh ingredients. The "Cappello da prete di manzo al Nebbiolo e Polenta gialla di Storo" showcases his ability to transform a unique regional beef cut through patient, slow cooking into an ethereal experience, paired with refined Storo polenta, demonstrating a commitment to local specialties.

Career

• Executive Chef at Dal Pescatore Santini, Canneto sull’Oglio

Mentored by Nadia Santini.