The very best of Villa Crespi, two Michelin starred Restaurant, in every season
The very best of Villa Crespi in every season
Autumn, with its charming and warm colours and scents brings Chef Antonino Cannavacciuolo, Grand Chef Relais & Chateaux, some unique products that allow him to create dishes that are the true expression of his mind: using raw materials, coming from natural environments, to get in someone’s mind and soul.
Autumn is the season of waiting. Everyone is looking for a shelter, everyday it is raining and the soul is preparing to face the long “hibernation”.
According to Antonino Cannavacciuolo, hibernation is nothing but self examination, it gives the possibility to observe and mould our thoughts to reach our personal goal through the expression of our own identity.
As you may know, mushrooms, chestnuts, persimmons and grapes carry inside all the summer’s rays of sunshine; their deep flavours are able to warm the souls up during the cold winter.
And in Cannavacciuolo’s fall/winter menu you can find also ducks, hens, trippa and “cappelletti”… topinambur cream, smoked potatoes’ mousse, polenta.. these are some of the ingredients of his creations. All the dishes are the interpretation of old recipes, when the essence of natural materials was brought out.
Antonino’s work is admirable: he is a Neapolitanean Chef who manages to create involving dishes that hearten his guests even in the coldest seasons on Lake Orta in his luxury country House, Villa Crespi. He faces the long and cold Piedmontese winter with his superbe elegance and mastery.