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A Region at the Head of the Table

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Antonino Cannavacciuolo<br />

Villa Crespi Via G. Fava, 18 - Orta S. Giulio (NO)<br />

Tel. 0322.911.902<br />

e-mail: cinzia.villacrespi@libero.it<br />

Closed Tuesdays and Wednesdays <strong>at</strong> lunch<br />

<strong>the</strong> Prim<strong>at</strong>esta family. In 1998, he went<br />

“home,” going to Capri to <strong>the</strong> kitchens <strong>of</strong><br />

<strong>the</strong> prestigious Hotel Quisisana. Finally, in<br />

1999, he found himself back on <strong>the</strong> lake to<br />

personally manage <strong>the</strong> Villa Crespi toge<strong>the</strong>r<br />

with Cinzia Prim<strong>at</strong>esta.<br />

Wh<strong>at</strong> he says about himself<br />

The chef presents a cre<strong>at</strong>ive cuisine –<br />

Mediterranean with a “fusion” <strong>of</strong> products<br />

from Piedmont and <strong>the</strong> lake.<br />

The Chef<br />

Antonino Cannavacciuolo.<br />

Born in Vico Equense (NA) on 16 April<br />

1975. Considered one <strong>of</strong> Italy’s top chefs,<br />

Tony Cannavacciuolo has a truly interesting<br />

curriculum vitae: When he was just 18<br />

years-old, he left <strong>the</strong> peninsula <strong>of</strong> Sorrento<br />

to gain experience in France <strong>at</strong> <strong>the</strong><br />

Auberge de l’Île and with<br />

Westermann. Back in Italy, in<br />

1995, he worked <strong>the</strong> peak<br />

season in <strong>the</strong> Hotel San<br />

Rocco, on Lake Orta. At<br />

<strong>the</strong> end <strong>of</strong> <strong>the</strong> summer,<br />

he found himself<br />

working in <strong>the</strong><br />

hotel restaurant<br />

L’Approdo,<br />

owned by<br />

Specialities<br />

Quaglia farcita al fois gras con le sue uova<br />

e salsa ai frutti di bosco.<br />

The Restaurant<br />

Mediterranean and cre<strong>at</strong>ive cuisine.<br />

Historical space, sophistic<strong>at</strong>ed and<br />

elegant, with a view. Three rooms; se<strong>at</strong>s 35<br />

for A la Carte meal. A la Carte, Tasting,<br />

and “Chef’s Recommend<strong>at</strong>ions” Menu.<br />

Wine list with n<strong>at</strong>ional and intern<strong>at</strong>ional<br />

wines from around <strong>the</strong> world, superl<strong>at</strong>ive<br />

vintages and form<strong>at</strong>s; 1,000 labels.<br />

A STROLL THROUGH<br />

Orta San Giulio: a medieval village on <strong>the</strong><br />

shores <strong>of</strong> Lake Orta with many 17th/18thcentury<br />

residences and a wealth <strong>of</strong> medieval<br />

vistas. Worth noting is <strong>the</strong> Palazzo De Fortis<br />

Penotti with its neoclassic façade, a true<br />

architectonic gem, and <strong>the</strong> l<strong>at</strong>e-Renaissance<br />

Palazzo Gemelli. On <strong>the</strong> island <strong>of</strong> San Giulio<br />

stands <strong>the</strong> Basilica <strong>of</strong> San Giulio, erected above<br />

a pre-existing church th<strong>at</strong>, according to<br />

tradition, was <strong>the</strong> hundredth and last built by<br />

<strong>the</strong> Saint in <strong>the</strong> 14th century, <strong>at</strong> <strong>the</strong> end <strong>of</strong> his<br />

evangelistic pilgrimage. Since 1590, twenty<br />

chapels exist immersed in <strong>the</strong> park <strong>of</strong> <strong>the</strong> Sacro<br />

Monte di Orta (Sacred Mountain <strong>of</strong> Orta).<br />

24

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