Fifteen years have passed since Il Piccolo Principe Restaurant opened its doors as the hotel restaurant, in the veranda on the ground floor that now houses the Regina Restaurant.
Only later, the restaurant was moved to the top floor, to the panoramic terrace with a breath-taking view of the Versilia Sea and the Apuan Alps.
For over ten years, the Michelin stars have continued to shine at the Piccolo Principe thanks to the work of Chef Giuseppe Mancino and his team.
The first Michelin star arrives in November 2008, just in the year in which the restaurant is moved to the panoramic top floor.
Here are the chef’s words when they get the first star: “I’m still incredulous. When I heard about the star I really didn’t believe my ears and I still feel like I’m living a dream. Usually, the stars are taken at night, we took it by day. It was really unexpected. After years of sacrifices, getting such an important recognition at just 27, it is really something incredible!”
The second star arrives in November 2014. These and other awards given over the years represent an incentive to do better and better. Chef Mancino’s philosophy is simple: tradition and innovation. Then, propose a cuisine with the basic elements related to local products trying to revisit it with new elements.
How the star of Giuseppe Mancino is born
Chef Giuseppe Mancino is the youngest two Michelin stars in the same kitchen for such a long period.
It all started with a little disaster. During his first job, in a pizzeria, he breaks two shovels and is sent into the kitchen. Since there, Giuseppe Mancino never came out, among the stoves he grew up as a man and as a professional, reaching first and then two Michelin stars; he became husband and father, always following a precise idea of life and cuisine. A journey developed through travel and research, a curiosity about the world that has enriched but not distorted his conviction, and was consummated in a unique place, the Grand Hotel Principe di Piemonte. It was one of the first hotels that believed in the excellence of the gastronomic offer, entrusted to a young boy from Campania who did not betray the trust placed in him.
Today, Giuseppe Mancino and Il Piccolo Principe, celebrate their first 15 years together with a menu inspired by this long journey. In the “GM15” menu, each dish represents a year of the Chef’s career.
Here are some of the dishes on the GM15 menu – 15 dishes for 15 years – where each year is represented by a Chef creation.
Among the starters of 2017: Oyster, Greek Yogurt, Red turnip and Lime and then in the 2012 with Smoked Tuscan Sushi: Battuta del Masoni, Fried Bread, Season Truffle Savini Selection, Pecorino cheese and Bitter Herbs;
then the first courses arrive: in the 2004/5 or the “mythical” Calamarata from Gragnano – Seafood, Squid, Crustaceans and Asparagus Tips;
among the second courses of 2006 there are: Bread Crust Beef in the personal interpretation of Chef Giuseppe Mancino.
Desserts: 2018 – Robiola cream with figs, almonds, and peppermint, 2011 Chocolate with Fatty Liver, Maldon Salt and Savini Truffle Honey, Pecorino cheese and Bitter Herbs.
We wait for you at Il Piccolo Principe Restaurant for lunch or dinner until 3 November 2019.
