Antonino Cannavacciuolo

Chef Patron of the 2-star Michelin restaurant within the luxury 5-star Villa Crespi in Orta San Giulio.

Inspired by the traditions of his homeland, the Campania, his adoption territory, Piedmont, and the simplicity of the flavors of home, Chef Cannavacciuolo offers an always extraordinary cuisine experience, characterized by the use of excellent raw materials in harmonious fusion bringing the past and present together for an engaging and exciting creative Mediterranean cuisine.

Antonino-cannavacciuolo

The presentation of his creations is his personal way of expressing his personality and art.


He’ll never his origins; the grueling apprenticeship passed in the kitchen ranks, his determination to grow and constant willingness to learn. In the 1980s, he attended a hotelier trade school which led him on different professional experiences in the kitchens of renowned restaurants in Italy and Europe until the end of the 1990s. Fresh from his accrued experience, the then young Antonino together with his wife Cinzia Primatesta decided to revive the spectacular Villa Crespi.

Constant research and inspiration has led them on new catering and hospitality adventures


Laqua Charme & Boutique in Meta di Sorrento, in honor of his home and for his adopted home, in Novara, there’s the Cannavacciuolo Café & Bistrot and the Cannavacciuolo Bakery as well as the Cannavacciuolo Bistrot in Turin.

His passion for people and quality has given him the chance to become known by the general public in his role as a testimonial for quality brands, as a TV Chef with entertainment programs and talent shows such as Masterchef, Masterchef Celebrity, Cucine da Incubo and ‘O mare mio.
His commitment paid over the years has rewarded him with numerous awards; his first Michelin star in 2003 and his second one in 2006 as well as being part of the most renowned Italian and international gastronomic guides.

Philosophy
Gourmet Restaurant

“Why has a Neapolitan moved to Lake Orta? I’m here for Love … love for my work and love for my family.”

A. Cannavacciuolo

The Mediterranean, while visiting the lake, fell in love with the Alps and decided to share with them his precious flavors from the South.

Through his cooking philosophy, Antonino Cannavacciuolo expresses not only his career but also moments from his life, a continuous journey of discovery from the traditions of Southern Italy, in particular Naples his cornerstone, to the shores of Lake Orta in Piedmont, where he now lives with his wife Cinzia and their children.

His cooking philosophy brings these two territories together, Piedmont and Campania. He blends together the ingredients, from the cheeses and meats of Piedmont with the pasta and fish of the Mediterranean into an innovative and radiant cuisine.

Today, Antonino Cannavacciuolo is the Chef Patron of the 2-star Michelin restaurant at Villa Crespi and is supported by a young kitchen brigade who have the same daily passion and constant desire to follow in his footsteps. With the same attention and passion paid on each guests, this care can also been seen in the services provided by the Restaurant Manager Massimo Raugi. This dedication can be felt within the restaurant’s three rooms, out on the enchanting veranda with its striking view of the park as well as in the contemporary lounge bar.

The Wine cellar

Choose from one the 1,800 different wines; the best of classic and contemporary choices.
Our wine list is in constant evolution and includes wines from Italy as well as from all over the world.
There is one cellar dedicated to red wines and one for sparkling wines, champagne and white wines. The bottles are kept at an ideal temperature with just the right amount of humidity; prefect conditions to preserve their unique characteristics.
According to a popular legend, passageways and tunnels link the Villa’s cellars to the Island of San Giulio and to the Torre di Buccione. Once a place of worship and prayer, these places are now dedicated to the care and conservation of the precious wines personally chosen and selected by our Sommelier and the Chef.