i. Biography
Giannina Lucamarini is Chef at Il Casolare dei Segreti in Treia, Italy, where the kitchen is organized around seasonality with a tight, measured hand. Every three months, the menu is renewed; the Marche pantry stays fixed, while what is served changes with the calendar. The restaurant is built on restraint as much as abundance, and its fish-free line keeps the focus on land and pasture.
The Climb
A disciplined seasonal cadence defines the work at Il Casolare dei Segreti, where Giannina Lucamarini holds the role of Executive Chef. The kitchen is structured to change in quarters, not in gestures, so each period has a clear identity. That approach gives the cooking its precision: the menu is allowed to reset completely, while the ingredients closest to home provide continuity.
Today
Local meats anchor the menu, with Marche beef, game, and Fabriano lamb giving the restaurant a direct connection to the region and its pastoral foodways. Those ingredients carry the weight of the kitchen’s identity, keeping the flavors tied to the Marche without embellishment. Fresh pasta, bread, and pastries are made in-house, so the table is built from the same labor as the cooking itself. The result is a kitchen that values making as much as serving. The absence of fish gives the restaurant a clear boundary rather than a gap. It directs attention to the terrain the kitchen chooses to work from: fields, farms, ovens, and land-based traditions. The menu changes completely every three months, but its structure stays consistent, which is what gives it coherence.
Career - Executive Chef — Il Casolare dei Segreti, Treia, Italy
Recognition
The most exact expression of her approach is the menu cycle itself: a full renewal every three months, built around local meat, house-made staples, and a fish-free kitchen. At Il Casolare dei Segreti in Treia, Italy, that structure defines the restaurant’s working identity. It keeps the Marche pantry as the constant reference point while allowing the menu to change with the season.
FAQ What is Giannina Lucamarini's current role? As of 2026, Giannina Lucamarini is Chef. What is Giannina Lucamarini known for? Leads seasonal menus that are completely renewed every three months; emphasizes local meats such as Marche beef, game, and Fabriano lamb; excludes fish; uses homemade fresh pasta, bread, and pastries.
