Dishes Antonino Cannavacciuolo mediterranean cuisine

The modern, innovative Mediterranean cuisine of Villa Crespi is a tribute to the chef's roots by the sea, fish playing a primary role in his dishes, without however underestimating the importance of other elements.

Villa Crespi’s resident chef, Antonino Cannavacciuolo, considers his choice of raw materials to be crucial, as we see in the selection he makes of the main ingredients of his superb dishes, from the Piedmontese meats to the buffalo mozzarella from Campania, from the Sicilian prawns to the bread from Fobello, and from the truffles from Alba to the Gragnano linguine. All purchases are made daily at the highest level, with the selection of the finest fruit and vegetables, which are mostly organic and in full respect of the seasons.

Following the traditions of our grandmothers, at Villa Crespi we too start from flour and fresh eggs when we prepare our homemade tagliatelle and other pasta, the symbol of Italian cuisine: an example is our Gragnano pasta that we serve with little squid and bread from Fobello.

Antonino Cannavacciuolo, respectful of Neapolitan tradition, uses classic ingredients, achieving exciting and often surprising results as with his "Homemade “plin”ravioli, Partenopea style".

The proximity of France, however, certainly influences his choice of foie gras, quail and oysters.

In Antonino’s dishes you often find the fusion between North and South as in "Pearl barley soup, mushrooms, and salt cod confit".