Giuseppe Mancino

Chef Giuseppe Mancino's culinary philosophy is rooted in a profound passion, relentless creativity, and an unyielding pursuit of excellence. He meticulously balances deep-seated tradition with innovative techniques, crafting a multisensory dining experience designed to excite and surprise. His vision positions haute cuisine as more than just food; it's an emotional journey, a "total experience" that engages all senses and tells stories of both local heritage and culinary experimentation. This involves a continuous evolution, not only in the aesthetic presentation of dishes but also in the sophisticated combination of flavors and textures, always maintaining an authorial character while remaining adaptable to guest preferences. Ingredient sourcing is at the core of Mancino's ethos, with an unwavering commitment to fresh, local, and quality raw materials. He champions the valorization of each ingredient, emphasizing a deep understanding to achieve a "100% surrender"—whether cooked, fermented, or transformed into various textures and creams. He actively seeks out biodynamic vegetables from nearby partner farms and collaborates with small producers to procure niche, top-quality products, encouraging curiosity and a less superficial approach to food consumption. This dedication ensures that his menus, including seasonal tasting options and even a vegetarian offering, highlight Tuscan biodiversity and the bounty of both land and sea. Mancino envisions haute cuisine as a powerful catalyst for promoting local areas and traditions. His circular kitchen approach, where compost enriches farm soil, underscores a commitment to sustainability and research, which he believes will remain fundamental to the future of starred restaurants. Ultimately, his work is about respect for the product, pinpoint cooking, and calibrated acidity, all in service of creating a "new classicism" that reflects the identity of his sea and land, fostering unique culinary experiences and inspiring his team through continuous training and a shared passion for precision. Chef Giuseppe Mancino's signature approach is a masterful confluence of Mediterranean sensibility and precise French technique, evolving continuously to push culinary boundaries. His technical mastery is evident in "second-perfect timings," "crystal-clear fish juices," and a meticulous focus on "pinpoint cooking" and "calibrated acidity." He constantly experiments with high-quality ingredients, exploring new flavor combinations and reinterpreting traditional dishes with modern "spigoli" (edges/sharpness) and sophisticated pairings. Mancino has consciously steered his cooking towards incorporating greater acidity and freshness, moving from classic techniques like low-temperature cooking to embracing the transformative power of BBQ, utilizing a Green Egg to impart unique char and aroma. His early innovation of "completing the cooking" of pasta dishes in a jar at the table exemplifies his avant-garde thinking within a hotel dining context, further augmented by fusion influences, particularly from his travels in Asia, seen in elements like lemongrass sauce. The chef's plating and flavor profiles are designed to create profound, multisensory experiences, prioritizing lightness, umami, and precision. He aims for dishes that are "always more profound," balancing innovative, "marked" flavors with simpler, locally-inspired offerings. His legendary signature dishes include the captivating "Spaghetti with butter, anchovies, and smoked tea," the creatively paired "Grilled artichoke" with a spelt beer and Cynar cocktail, and the "Calamarata di Gragnano with frutti di mare," a symbolic dish historically served in a jar to integrate raw components. Other notable creations showcasing his artistry are "Gillardeau oyster with fermented cucumber, green apple & seaweed," "Wild-herb risotto with cuttlefish and zimino sauce," "Turbot with veal marrow and charred lettuce," the crispy "Triglia im pizzaiola," and the innovative "Dentice in foglia di banana" cooked on the Green Egg. His "Pigeon with bitter cocoa, strawberry grapes and Colonnata lard, black zest and Cibreo sauce" further demonstrates his creative use of unexpected pairings.

Career

• Executive Chef at Il Piccolo Principe, Viareggio