For Grand Chef Relais & Châteaux Cannavacciuolo, cooking is an expression of life which has no choice but to move on, in a continuous process of study and growth.He plays with flavours, putting ingredients from theMediterranean seatogether with typically Piedmontese ones, creating new combinations that enhance their unique flavours and arouse the curiosity of his guests.

His experimentation and combination of the traditions of the South with those of the North can be summed up in his well-known phrase: “While visiting the lake, theMediterraneanfell in love and bore theAlpsthe gift of its rich flavours”.

Antonio works on his cuisine every day of his life, drawing inspiration from life itself. His dishes also reflect and epitomise his journey northwards from the Sorrento coast to his wife, Cinzia, a native of Orta which is now his home. These are the secrets of our two Michelin starred restaurant.

FOUR Questions with Antonino

Describe your culinary philosophy in 5 words…
Reaching into the soul offood.

How did you feel when you were awarded your first Michelin star?
Excited at having achieved this accolade and determined to reach ever greater success while never losing sight of my origins and my philosophy of life and food as something to enhance the soul.

What is your greatest inspiration?
To inspire through my food and teaching, to be a loving husband and father. While realising how hard it is to do all these things at once,I continue to strive to do so.

What three things would you take to a desert island?
Just a fishing rod and my wife.

  • 2 Michelin stars
  • 3 Gambero Rosso forks

Villa Crespi Restaurant

Via G. Fava 18

28016Orta San Giulio(Piemonte)


+ 39 0322 91 19 02

Pictures ©Oliviero Toscani