Vincenzo Manicone

The Path

Formation in kitchens tied to discipline, hierarchy, and inheritance runs through Vincenzo Manicone’s early career. Villa Crespi, then the Cannavacciuolo addresses in Novara, then Lake Garda: each stop adds a layer to a practice built on repetition, pressure, and control. The result is a progression that reads less like a fast climb than a steady accumulation of standards, now expressed in Creative Italian tasting menus at Ristorante Tancredi.

The Work Today

At Ristorante Tancredi in Sirmione, the work sits at the point where technical rigor meets personal interpretation. Vincenzo Manicone, as executive chef, uses the format of Creative Italian tasting menus to carry forward what earlier kitchens taught him without simply repeating it. The register here is disciplined rather than decorative: a kitchen language shaped by study, then made personal through selection, pacing, and restraint.

Signature

Capasanta is one of Vincenzo Manicone’s signature dishes. The choice is telling because it points to precision over excess: a single ingredient handled with enough clarity that the dish can stand as a marker of the cook behind it. In that sense, the signature fits the larger profile—focused, direct, and built on control.

In Their Words “The time has come to go further, keeping all the lessons learned in our hearts, to propose our own idea of cooking, of mind and heart.” “Learning and growing everyday. I aspire to be a great chef and share my love for cooking around the world.” Read plainly, these lines describe a cook working between inheritance and authorship. The emphasis falls on keeping what was learned, then pushing it into a personal framework. That is also how the career reads: training first, then a more self-directed way of cooking.

Acclaim

The clearest recognition attached to Manicone is the work itself: Creative Italian tasting menus at Tancredi. That framing places value on continuity rather than novelty for its own sake. The phrase “A cuisine of heart and mind” becomes the cleanest summary of the approach, and it also points back to the route that formed it—from Villa Crespi to the Cannavacciuolo kitchens in Novara, and onward to Sirmione.