CHEF GIUSEPPE MANCINO MAKES HIS DEBUT AT MADRID FUSIÓN ALIMENTOS DE ESPAÑA 2026 WITH A GASTRONOMIC JOURNEY THROUGH TUSCANY
The Italian chef, who runs the two-Michelin-starred restaurant Il Piccolo Principe at the Grand Hotel Principe di Piemonte in Viareggio, took part for the first time in Madrid Fusión Alimentos de España, the world’s most influential gastronomic summit, now in its 24th year.
- Chef Giuseppe Mancino was one of the stars of the international programme at the congress with an International Top Tasting, in which he offered a sensory journey through Tuscany via his cuisine, accompanied by sommelier Bernat Voraviu, in The Wine Edition Wines from Spain space.
- The chef’s chosen dishes were: lentils, porcini mushroom broth and star anise; Tuscan beef tartare with Casentino mayonnaise; Cinta Senese suckling pig with coffee and pepper sauce.
- In addition, the Italian chef was part of the jury for the Negrini Creative Cooking Competition, alongside Nicoletta Negrini and the Hermanos Torres (***Michelin).
- Since taking over the management of Il Piccolo Principe in 2005, Mancino has built a culinary offering that combines the freshness of the Tyrrhenian Sea with the depth of the gastronomic heritage of inland Tuscany, earning his first MICHELIN star in 2008 and his second in 2014.
- Some of the notable names in this edition were: Aitor Zabala, creator of Somni*** (Los Angeles), Akrame Benallal (Akrame*), Mauro Uliassi (Uliassi***, Senigallia), Diego Rossi (Trippa, Milan), Bas Van Kraanen (Flore**), Vicky Cheng (Vea Restaurant & Lounge*, Hong Kong), Bruno Verjus (Table**, Paris) and Pía León (Kjolle, Lima). Other renowned figures from Spain, such as Ferran Adrià, Dabiz Muñoz, Quique Dacosta and Jordi Roca, also participated in the conference.
- With his debut at Madrid Fusión Alimentos de España, Giuseppe Mancino reaffirms his international vocation and his commitment to a cuisine that is rooted, elegant and deeply linked to the territory of Tuscany.
Madrid, 28 January 2026. Italian chef Giuseppe Mancino, head of the two-Michelin-starred restaurant Il Piccolo Principe, located in the Grand Hotel Principe di Piemonte, has participated for the first time in Madrid Fusión Alimentos de España, the world’s most influential gastronomic summit, now in its 24th edition.
In his debut at the congress, Mancino offered a gastronomic journey through Tuscany via an International Top Tasting, in which he presented a sensory proposal based on the territory, the product and the culinary memory of his region. The experience took place in The Wine Edition Wines from Spain space, with the participation of sommelier Bernat Voraviu, with whom he built a dialogue between haute cuisine and wine.
Giuseppe Mancino was also part of the jury for the Negrini Creative Cooking Competition, alongside Nicoletta Negrini and the renowned Torres Brothers (*** MICHELIN), consolidating his presence in one of the most important professional forums on the international gastronomic scene.
Since taking over the management of Il Piccolo Principe in 2005, Mancino has developed a culinary concept that combines the freshness of the Tyrrhenian Sea with the depth of Tuscany’s gastronomic heritage, earning his first MICHELIN star in 2008 and his second in 2014. The restaurant, located in Viareggio, has become one of the leading references in contemporary Italian haute cuisine.
Madrid Fusión Alimentos de España celebrates its most international, ambitious and participatory edition this year, bringing together more than 300 top-level speakers from Europe, Asia and America. Under the slogan ‘The customer takes control’, the congress addresses the structural changes currently taking place in gastronomy, with a focus on the diner’s experience and the balance between creativity and freedom.
With his debut at Madrid Fusión, Giuseppe Mancino reaffirms his international vocation and his commitment to a cuisine that is rooted, elegant and deeply linked to the territory of Tuscany, bringing the spirit of his land to the epicentre of world gastronomy.
About Giuseppe Mancino
Born in Sarno (Salerno) in 1981, Giuseppe Mancino has become one of Italy’s most respected culinary figures, known internationally for his refined interpretation of Italian cuisine. Since 2005, he has been at the helm of Il Piccolo Principe, the fine dining restaurant of the Grand Hotel Principe di Piemonte in Viareggio, Tuscany, which under his leadership was awarded its first Michelin star in 2008 and a second in 2014.
Mancino’s career has been shaped by formative experiences alongside some of the most influential names in gastronomy, such as Alain Ducasse and Gualtiero Marchesi. The connection with Principe di Piemonte Hotel started by chance 21 years ago. From that moment, the chef fell in love with Viareggio and decided never to leave. Recognized by major guides and awarded distinctions such as the prestigious “3 forks” in Gambero Rosso’s Italian Restaurant Guide, Mancino continues to position Il Piccolo Principe and Viareggio among the top fine dining destinations in Italy, while showcasing the gastronomic richness of Tuscany to the world.
About Grand Hotel Principe di Piemonte
The distinctive silhouette of the Grand Hotel Principe di Piemonte in the glorious architectural tradition of the late nineteenth century is a landmark on the Tuscany coastline. A luxury heritage property steeped in the Italian Liberty style of architecture and decorative art and Tuscan hospitality, customs and culture.
As a long-established destination on the landscape of the Versilia Riviera and at the peak of twenty-first-century hospitality, the Grand Hotel Principe di Piemonte has a distinct identity, which is not only exalted by its history but is also in constant evolution. Five-star luxury and recently joining the select circle of The Leading Hotels of the World, the Grand Hotel Principe di Piemonte offers an impeccable experience by blending the elegance of the facilities and the comfort of the furnishings with modern services, the gourmand experience of a two Michelin star restaurant and the latest innovations in food & mixology.
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