Nadia

Giovanni Santini, representing the fourth generation at Dal Pescatore, embodies a culinary philosophy deeply rooted in sustainability, self-production, and an unbreakable bond with his local territory and family legacy. His ethos, succinctly captured by his desire for "expansion not towards the sky, but towards the earth," rejects external ventures in favor of deepening his connection to the land that defines his heritage. A cornerstone of this philosophy is "Cascina Runate," the family farm he and his wife Valentina developed. Acquired in 2016 and operational after a three-year regeneration period, this 5-hectare farm (supplemented by another 5 hectares for forage) is a testament to his commitment to self-sufficiency. It houses 15 bovines, managed through "regenerative agriculture" via rational grazing and rotation, with the ambitious goal of supplying 100% of the restaurant's beef needs while utilizing the entire animal. This includes experimenting with ancient, nearly extinct local breeds like Val Padana or Bianca modenese for cultural and genetic robustness. Beyond beef, the farm cultivates orchards for traditional products like mostarda, maintains beehives, and raises laying hens, ensuring a direct, unmediated source for many key ingredients. External sourcing, when necessary, is done with meticulous care, such as eel from the unpolluted Po Delta and specific regional produce like American pumpkin for tortelli and Vialone Nano rice. Giovanni's overarching vision for Dal Pescatore is to cultivate a unique, culturally rich destination where guests experience authentic, sustainable, and deeply personal cuisine. He champions an identity that evolves through "stable adaptation of the past to the present," constantly perfecting classic dishes rather than succumbing to fleeting trends. This commitment is tangible, as evidenced by the Michelin Green Star awarded for their concrete efforts in sustainability. He believes his generation must "avoid words, passing to facts," and "demonstrate" their values through action, building on a century of family credibility. For Giovanni, the restaurant and the farm are an "inscindible project of life," designed to thrive autonomously and convey a profound message about their identity and values. Chef Giovanni Santini’s signature approach is defined by a refined interpretation of grand Italian tradition, executed with exacting technical mastery and a profound reverence for ingredients. His culinary style is not about radical innovation, but a continuous, painstaking pursuit of perfection within the established framework of generational recipes, ensuring a stable evolution rather than "schizophrenic reshuffling." Technically, Giovanni’s dishes exhibit a remarkable precision, with creations like the Lobster Terrine demanding and showcasing excruciatingly demanding preparation. This meticulousness extends to his plating, which is both artful and intentional; his "Misticanza dell’orto" features perfectly al dente carrot strips forming a 'P' shape, demonstrating a keen understanding of textural contrast and visual appeal. Flavors are meticulously balanced, as seen in the "other-worldly" complexity of his Tortelli di zucca, which harmonizes salty, sweet, fruity, and earthy notes. Dishes are often vibrant and fresh, like the "resplendent" and intensely flavored Risotto with peas and asparagus, an "ode to Spring" in its brilliant green hue. Thoughtful pairings, such as matching a sweet wine (Capitelli by Anselmi) with a foie gras sauce made from the same grapes, highlight a sophisticated understanding of synergy. Among his legendary signature dishes, often perfected through generations, are: * **Tortelli di zucca al burro e parmigiano**: Giovanni’s version elevates this Italian classic with an even more accurate pasta selection and harmonious expression of American pumpkin, distinguished by the addition of mostarda (a confit of fruit with mustard). * **Terrina di astice con caviale oscietra royal e olio extra vergine toscano**: A historical dish, exquisitely refined, lauded for its precise execution and the perfect balance between the lobster's sweetness and the subtle saltiness of the caviar. * **Misticanza dell’orto con orata marinata, mousse di melanzane, burrata e maionese allo zenzero**: Explicitly cited as one of Giovanni's creations, it showcases his skill in combining diverse textures and pristine vegetables from the family farm. * **Plain petit gris snails with herb and sweet garlic sauce**: A classic that exemplifies the restaurant’s enduring culinary heritage, presented with his refined touch. * **Orange soufflé with passion fruit coulis**: A dessert lauded for its "technical and stylistic perfection," reflecting the high standards of execution throughout the menu.

Career

• Executive Chef at Dal Pescatore, Runate

Mentored by Nadia Santini, Bruna Santini.