Villa Crespi honored for Best Dining Service Experience by the Gambero Rosso 2023 Italian Restaurant Guide

A precious award for our 2 Stars Michelin restaurant

A great pride for our Relais et Chateaux - the Gambero Rosso 2023 Italian Restaurant Guide awarded us Best Dining Service Experience.



Different voices can describe the dining room of a Michelin-starred restaurant: there is that of the guest, who savors the masterfully staged show, and there is that of the dining room itself, full of people, exact rhythms, and dance steps carved in memory.

And this is the very voice that today shares with us Villa Crespi's recognition for winning the Premio Speciale al Miglior Servizio di Sala 2023 for Best Dining Room Experience by Gambero Rosso. Our Michelin 2-Star Restaurant, designed by Chef Cannavacciuolo, opens wide its doors to this incredibly coveted honor in the Italian restaurant industry, which celebrates the precision, care and perfection of its dining service, and not only.

The 2023 Italian Restaurant Guide award commends the harmonious and impeccable work of a special team directed by Restaurant Manager Massimo Raugi. He paints the room as a place where protocols and dances, together with passion, culture and beauty. These distinct elements provide guests with an experience that is timeless and enchanting.



To receive the award for Miglior Servizio di Sala 2023 means to look with pride at each and every member of our staff. The timing of their movements and silent looks of understanding make it possible to raise the curtain at just the right moment.

And it excites us to think there are still so many talented people who will cross the threshold of Villa Crespi, bringing us and our guests even more delight.




When Cannavacciuolo deconstructed the Neapolitan pastiera

The rielaboration of an historical dish

If you know intimately the flavors of your home, you can afford to play skillfully to give them a new and iconic twist; we present Chef Cannavacciuolo and his Pastry Chef PierFederico Pascale's deconstructed pastiera.

Cannavacciuolo's pastiera: an artistic composition


Photo credits: Francesca Pagliai


Villa Crespi's Michelin 2-Star Restaurant has welcomed thousands of guests to its halls since 1999. Those same guests have experienced new dishes, revamped menus, and classic dishes given a makeover in constantly changing forms. Such is the case with Antonino Cannavacciuolo's pastiera, a traditional Neapolitan dessert echoing the Chef's beloved roots.

Pastry Chef PierFederico Pascale wanted to celebrate these by working with the Patron Chef at Villa Crespi to transform the classic composition of the pastiera. The result is a dish that visually unties the key elements of the recipe; a swivel of pastiera cream cheese serves as the base for the perfect scoop of ice cream, alongside a pearly blanket of rice milk cooked in wheat.

On the left, the plate is tinged orange with a faux vanilla and citrus yolk, accompanied by an almond sponge and ricotta mousse.

The concept of the deconstructed pastiera



Behind a dish, where each element seems to have a life of its own, hides a backward process. No longer is there a dessert presented in its entirety, but it comes apart once tasted. Instead, unconnected flavors come together when the dessert spoon hits the palate.

With all the ingredients together, you'll feel like you're savoring a classic Neapolitan pastiera. A game, a bet that Cannavacciuolo and Pascale, together with the brigade, chose to play with the guests of Villa Crespi.

And, as always, managing to win.


Is Cannavacciuolo's pastiera available only deconstructed?


Photo credits: Stefano Fusaro

Chef Cannavacciuolo and his pastiera are not only available in the deconstructed version that has already charmed all connoisseurs of his Michelin 2-Star cuisine. A more classic mold is surely ever-present among his recipes, which also keeps enthusiasts for tradition happy.

And so, in his Laboratorio Artigianale in Suno, this wonderful treat is made with a soft center and characteristic shortbread strips. A dessert you could serve during the holidays, following step-by-step instructions from the Chef's official recipe found on the website.

Innovation and tradition are always part of Antonino Cannavacciuolo's cuisine. It is from their very fusion that the best works of art come to life.