Treviso cuisine loses another pillar. On Saturday afternoon, October 1, he missed the affection of his loved ones Giancarlo Pasin, 79, chef and founder of the tavern that has shaped Dosson’s recent history. The death occurred after a brief hospitalization at Ca’ Foncello Hospital in Treviso.
His passion for cooking was inherited from an early age by his mother, who was then working at Le Beccherie, but also by the unforgettable Venetian restaurateur Giuseppe Maffioli, whom Giancarlo liked to visit to talk about cooking. «He deserves the honor of being one of the first chefs who introduced Treviso radicchio to the world – his daughter Nicoletta proudly remembers him -. Giancarlo was a wonderful cook and father, a good and wise person, friendly and really helpful with everyone. I think his greatest achievement, he continues, was being able to stay true to himself and his vision of cooking over the years. “Respect raw materials and use them well” is his greatest teaching ». A lifetime’s efforts have been rewarded by the success that the “Pasina” has had over the years. It opened in 1976 as a typical Dosson tavern and owes its name to the way customers nicknamed Giancarlo’s wife Teresina (called “Pasina”). In 2000 the opening of the new restaurant with a fountain at the entrance where, during the season, the Treviso radicchio, so dear to Giancarlo, is immersed. Today, to mourn him, alongside his wife Teresina and daughter Nicoletta, his son Simone also heads the dining room and the wines of the restaurant. Dozens of messages of condolences reached the family as news of Giancarlo’s disappearance spread. The date of the last greeting will be set in the next few hours.