i. Biography
Giuseppe Mancino has led Il Piccolo Principe in Viareggio since 2005, and the work there is defined by restraint, precision, and balance rather than decoration. Raised among the produce markets of the Agro-Nocerino district, he carries an instinct for freshness into a kitchen language built on ingredient respect, pinpoint cooking, and calibrated acidity. In his own words, that is how he tells the story of his sea and land.
Coming Up
Training at the Salerno hospitality school gave Giuseppe Mancino a formal base in technique and in the discipline of service. That schooling reads through his cooking as a steady hand: measured plates, clear flavors, and a composition that stays controlled without losing energy. The line from classroom to pass is direct here, with craft formed early and then carried forward with quiet consistency. Today, Giuseppe Mancino is executive chef and chef of Il Piccolo Principe in Viareggio, a role he has held since 2005.
Where They Are Now
At Il Piccolo Principe in Viareggio, Giuseppe Mancino’s cooking is built on a clean exchange between sea and land. Ingredient respect sits at the center of the kitchen’s method, with precise cooking and calibrated acidity used to keep flavors legible and distinct. The plates are composed with control, but the intent is not rigidity; the work leaves room for seasonality and for the changing character of what nature offers.
Signature
Giuseppe's signature dishes include Gillardeau oyster with fermented cucumber, green apple & seaweed, Wild-herb risotto with cuttlefish and zimino sauce, Turbot with veal marrow and charred lettuce, Branzino, puntarelle, capers, lemon and mugnaia sauce, Piccione, and pineapple chutney and beach vermouth sauce. Taken together, these dishes show a kitchen working in clear contrasts. The Gillardeau oyster with fermented cucumber, green apple & seaweed sets out a sharp, briny register. Wild-herb risotto with cuttlefish and zimino sauce moves toward depth and warmth. Turbot with veal marrow and charred lettuce pairs richness with smoke. Branzino, puntarelle, capers, lemon and mugnaia sauce stays bright and direct. Piccione, pineapple chutney and beach vermouth sauce brings sweetness and savor into the same frame.
In Their Words “These ingredients continuously inspire us, allowing us to develop menus that remain deeply connected to nature and the rhythm of the seasons.” “Ingredient respect, pinpoint cooking, calibrated acidity—that’s how I tell the story of my sea and land.”
Honors
Giuseppe's honors include Michelin Guide second Michelin star (2014) and Michelin Guide first Michelin star (2008).
Profile updated August 2026
FAQ
Asked of Giuseppe
Where did Giuseppe Mancino train or study?
Giuseppe Mancino trained at Salerno hospitality school.
What recognition has Giuseppe Mancino received?
Michelin Guide second Michelin star (2014).
