Giuseppe Mancino, two-Michelin-starred chef and the soul of Il Piccolo Principe in Viareggio, opens the doors to his gastronomic universe, built on passion, creativity, and a constant pursuit of excellence.
Where tradition meets innovation and every detail is meticulously attended to, day-to-day management requires a balance between impeccable quality and the ability to reinvent itself, culminating in the creation of iconic dishes that tell stories of local tradition and experimentation. Chef Giuseppe Mancino reveals what it means to lead a restaurant to the pinnacle of the culinary world. A journey through the evolution of his style, the valorization of raw materials, and the centrality of the team. A clear vision emerges: haute cuisine is more than just food, but a multisensory experience capable of exciting and surprising, always with an eye to the local area and respect for the ingredients.
Running a Michelin-starred restaurant
Running a Michelin-starred restaurant like Il Piccolo Principe requires constant innovation, respect for fresh, local ingredients, and a well-coordinated team. My strategy for maintaining high standards is to constantly evolve, not only in terms of the aesthetics of the dishes, but also in flavor combinations and textures. It's essential to build a dedicated, multitasking team and update the menu seasonally to offer unique culinary experiences. The arrival of F&B manager Davide Macaluso has improved the restaurant and hotel's performance.
An iconic dish
Among the signature dishes are the "Spaghetti with butter, anchovies, and smoked tea," which captivates every diner, and the "Grilled artichoke," which I love and which we've worked hard to perfect. It's served with an innovative cocktail made with spelt beer and Cynar, reflecting the creative approach and celebration of Mediterranean traditions.
Research and improvement
Innovation comes from experimenting with fresh, quality ingredients. The goal is always to discover new flavor combinations, study culinary traditions, and reinterpret them. Dishes like "Radicchio, Almonds, and Grapefruit" highlight simple ingredients, while "Pigeon with Beans and Garfagnana Beer" showcases the region. Innovation never stops.
The value of training
Continuous training, both personal and team, is essential. Experiences with great chefs and cultural travel broaden one's perspective, allowing for constant cross-fertilization and innovation. I am committed to instilling in my staff a passion for research and the importance of precision, to ensure that every dish is perfect and every customer enjoys a unique experience.
The team in the kitchen
Recruiting staff is a crucial step. I'm looking for people who share my passion for cooking and excellence, but who are also curious and ready to take on new challenges. A close-knit and passionate team is crucial to success. The synergy between the kitchen, dining room, and sommelier ensures an impeccable customer experience.
Breakfast at the Principe di Piemonte
Breakfast is conceived as a gastronomic experience, transcending the traditional concept of breakfast, with a diverse menu ranging from oysters and sushi to fresh pastries. We focus on quality ingredients, from Pata Negra to free-range eggs, to surprise and satisfy every need.
Experiences with great chefs
Working with masters like Gualtiero Marchesi taught me the importance of always daring and aiming for perfection, pushing me to seek new challenges and never be satisfied.
Advice to young chefs
Curiosity, dedication, and passion are essential. Beyond technique, a good chef must be able to inspire and create dishes that tell a story, showcasing teamwork and the finest ingredients.
Dreams to be realized
Even after achieving so many goals, there are still dreams to be realized. It would be wonderful to fulfill my Michelin dream, I admit it, but I'd also like to expand my career, creating new projects that combine training with excellent catering, exploring and showcasing the products of my region, and creating new culinary experiences that can surprise and excite my guests.
A look to the future
I still see myself at the heart of the restaurant industry, always in Viareggio, pursuing new projects where haute cuisine serves as a catalyst for the promotion of local areas and traditions. The future of starred restaurants is constantly evolving, but I believe that, despite these transformations, attention to quality, sustainability, and research will always remain fundamental. Haute cuisine will increasingly become a total experience that goes beyond the plate, engaging all the senses, and becoming an emotional journey for the guest.
A STAR-FILLED JOURNEY THROUGH FLAVOR, CREATIVITY, AND CULTURE
Giuseppe Mancino, an Italian chef with two Michelin stars, was born in Sarno (SA) in 1981 and trained at the Salerno Hotel School. After working with chefs such as Davide Raschi, he joined Alain Ducasse's team at Louis XV in Monaco, where he developed his expertise in gourmet cuisine. In 2002, he worked with Rocco Iannone at Faro di Capo d'Orso on the Amalfi Coast, and in 2003, he met Gualtiero Marchesi at L'Albereta, who profoundly influenced his style. Since 2005, he has led the Il Piccolo Principe restaurant at the Grand Hotel Principe di Piemonte, earning Michelin stars in 2008 and 2014.
His style has evolved over time, combining tradition and innovation with fusion influences acquired during his travels in Asia. His dedication has brought him to the forefront of Italian and international chefs, participating in prestigious events such as Celebrity Chef at Forte Village.