Nadia Santini Passes Away at 72
Nadia Santini, the chef who guided the restaurant Dal Pescatore to three Michelin stars, has died at the age of 73. She passed away on November 2, 2026, at her home in Runate, surrounded by her family, following a long illness that spanned two decades.
Santini made culinary history when Dal Pescatore secured its third Michelin star in 1996, making her the first female chef in Italy to achieve the guide’s highest distinction. Her kitchen brigade has been among the best in Italy for thirty years, and the restaurant is the most long-standing three-star establishment in Italy. In 2013, she received the Veuve Clicquot World’s Best Female Chef award at The World’s 50 Best Restaurants ceremony.
From Rural Roots to Kitchen Autodidact
Born Nadia Cavaliere in 1954 in San Pietro Mussolino, Vicenza, she grew up in a family of farmers. After studying food science at a technical institute, she met her future husband, Antonio Santini, whose family ran the restaurant Dal Pescatore in Runate, Canneto sull’Oglio. Though she initially intended to teach, Santini learned the craft as an autodidact, absorbing traditional recipes and techniques under the guidance of her mother-in-law, Bruna.
The transition of the family tavern into a destination for fine dining did not happen overnight. Early years brought quiet dining rooms before the establishment earned its first Michelin star in 1982. A second star followed in 1988, paving the way for the third star in 1996. Over the subsequent decades, the restaurant joined elite international hospitality networks including Relais et Châteaux and Le Soste.
Mastering Mantuan Pasta and Tradition
The culinary identity of Dal Pescatore rests on rigorous execution of local specialties such as pumpkin tortelli, agnoli in broth, and risottos. Every ingredient underwent meticulous selection, from drying pumpkins on wooden boards to double-cooking the beef filling for agnoli and straining pumpkin pulp through linen sacks to remove excess moisture.
Santini frequently described her approach to cooking as a form of humanism, viewing the kitchen as a universal language of love and empathy. In a statement posted to Instagram, her family honored that philosophy: “Nadia, surrounded by her loved ones, fell asleep in peace and ascended to heaven. She left a deep mark in our lives, one of sensitivity, empathy, and love. We are grateful to her for having taught us moral rigor, work ethic, and simplicity. Thank you, Nadia, thank you, Mom.”
Family Succession and Ongoing Legacy
While Nadia Santini remained the heart of the kitchen alongside her husband Antonio, the multi-generational restaurant has successfully transitioned its leadership to the next generation. Their son Giovanni, born in 1976, is the current chef of the restaurant, while their son Alberto, born in 1983, works in the dining room.
Santini is survived by her husband Antonio and their sons Giovanni and Alberto.
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