Giuliana Germiniasi

Chef Giuliana Germiniasi's culinary philosophy is deeply rooted in the concept of legible flavors, the centrality of raw materials, and a modern kitchen that respects and is interwoven with Italian and Garda classics. Her overarching vision emphasizes taste prevailing over mere effect, a principle she has upheld throughout her esteemed career. Initially, she pioneered the audacious choice of specializing in sea fish within a lakeside context, an innovative move for Northern Italy that she executed with rigorous ingredient selection and precise, measured cooking techniques. This commitment to quality and execution defines her approach. Her ethos has evolved, embracing a nuanced balance between tradition and innovation. While steadfastly preserving beloved historical dishes, she continuously reinterprets them with seasonal ingredients and contemporary touches. Germiniasi believes that today's diners seek the authentic flavors of tradition, leading her to refine her dishes rather than radically transform them. Her strong regional identity is evident in her personal valorization of local species, such as the Garda coregone and perch, which she integrates into her sophisticated menu. The serene environment of Lake Garda also plays a crucial role, serving as a constant source of inspiration for new creations and evolving culinary narratives. Building upon her family's legacy, Chef Germiniasi has transformed Capriccio into a gastronomic benchmark. Her journey, initially self-taught in the realm of desserts, highlights a tenacious spirit and an unyielding commitment to excellence. This personal history underscores a philosophy where culinary artistry is a blend of meticulous technique, an unwavering passion for ingredients, and a profound connection to her personal and regional heritage. Chef Giuliana Germiniasi's technical mastery is characterized by a rigorous approach to ingredient selection and precise, measured cooking, ensuring the integrity and legibility of flavors. Her methodology extends to contemporary techniques such as low-temperature cooking, exemplified by her renowned Guancia (cheek), and delicate steaming, showcased in her acclaimed preparations of Garda coregone. Plating and presentation, while aesthetically pleasing, are meticulously designed to enhance the gustatory experience, adhering to her belief that a dish is "eaten twice: first with the eyes and then with the mouth." She adeptly fuses local Garda ingredients with sophisticated global influences, crafting a unique culinary dialogue between land and sea. Her most legendary signature dishes include: * **Spaghett'oro all'astice bretone e lime:** A true calling card of Capriccio, crafted with gold-drawn pasta and Breton lobster, hailed by patrons as an unparalleled rendition of the dish. * **Parmigiana di melanzane:** A timeless classic, deeply personal and rooted in her childhood memories, which she adamantly states "will never leave the menu." Its permanence speaks to her respect for culinary heritage. * **Zuppa di frutti rossi con gelato al latte e meringa fiammeggiata:** A dessert that playfully combines contrasting textures and temperatures, illustrating her skill beyond savory creations. * **Guancia cotta a bassa temperatura:** A refined evolution of her mother's recipe, now served with glazed apple purée and a crisp black rice tuile, demonstrating a continuous process of elevation. * **Il mare incontra il lago:** A masterful dish featuring sea bass cooked in olive leaves, accompanied by fried fish-stuffed olives, a vibrant saffron sauce from Pozzolengo, and an extra virgin olive oil crisp. This creation perfectly encapsulates her innovative fusion of marine and lacustrine elements. * **Coregone del Garda:** Her celebrated interpretations of this local whitefish, often prepared delicately steamed with roots and sour fruit, highlight her deep understanding and personal valorization of regional ingredients. Newer additions like **Risotto ostrica, shiso & zenzero** demonstrate her ongoing commitment to refreshing the degustation experience and embracing contemporary flavor profiles.

Career

• Chef-Owner/Executive Chef at Capriccio, Manerba del Garda
• Kitchen Staff (assisting Maria Veggio) at Capriccio, Manerba del Garda
• Dining Room Staff at Capriccio, Manerba del Garda

Mentored by Maria Veggio.