25 years of Villa Crespi
Making history with heart and soul. Villa Crespi celebrates its 25th anniversary, amidst immense achievements and timeless excellence
DISCOVER OUR HISTORY
This is where it all begins…
1999
Villa crespi was born
Cinzia Primatesta and Antonino Cannavacciuolo were just 20 years old when they realized their dream of transforming an ancient villa…
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1999
Villa crespi was born
Cinzia Primatesta and Antonino Cannavacciuolo were just 20 years old when they realized their dream of transforming an ancient villa on the shores of Lake Orta into a luxurious Relais with 14 suites and a top-notch restaurant. The furnishings are reminiscent of Middle Eastern palaces, with silk walls, arabesque arches and finely decorated ceilings. The atmosphere is magical, and Cinzia and Antonino’s goal is to make Villa Crespi an Italian symbol of hospitality and culinary excellence, where guests can always feel at home.
2001
Fame begins to grow
Cinzia and Antonino’s fame begins to grow and more and more people approach Villa Crespi with curiosity and admiration. The…
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2001
Fame begins to grow
Cinzia and Antonino’s fame begins to grow and more and more people approach Villa Crespi with curiosity and admiration. The 14 suites enchant with their decor and arabesque atmosphere, the restaurant surprises with its culinary journeys from the south to the north of Italy. The entire team works with passion and perseverance, striving to achieve ever greater goals.
2003
THE FIRST MICHELIN STAR
Chef Cannavacciuolo’s cuisine is beginning to be recognized in the Italian gastronomic scene, earning him his first star in the…
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2003
THE FIRST MICHELIN STAR
Chef Cannavacciuolo’s cuisine is beginning to be recognized in the Italian gastronomic scene, earning him his first star in the 2003 Michelin Guide. Antonino combines the typical flavors of Piedmont, his adopted home, with recipes and ingredients from his beloved Campania, creating a cuisine he likes to define as genuine and sincere. At the center is always the raw material in all its authenticity.
2005
GRAGNANO’S LINGUINE WITH SQUIDS AND RYE BREAD SAUCE
The birth of an iconic dish, still present in the Italian Journey Tasting Menu: Gragnano’s linguine with squids and rye…
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2005
GRAGNANO’S LINGUINE WITH SQUIDS AND RYE BREAD SAUCE
The birth of an iconic dish, still present in the Italian Journey Tasting Menu: Gragnano’s linguine with squids and rye bread sauce. A creation that reminds us of the importance of the simplest and most common flavors, such as bread, which can become a protagonist and ennoble itself alongside excellent raw materials.
2006
2 MICHELIN STAR RESTAURANT
(Photo before the restyling) Chef Cannavacciuolo’s dream of leading his cuisine to excellence and establishing himself even more in the…
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2006
2 MICHELIN STAR RESTAURANT
(Photo before the restyling) Chef Cannavacciuolo’s dream of leading his cuisine to excellence and establishing himself even more in the haute cuisine scenario leads him to constantly experiment with combinations and to the constant study of new raw materials. Patience and dedication paid off when Villa Crespi’s restaurant was awarded its second Michelin star in the 2006 Guide, a recognition that finally sanctions the mastery of a passionate team that enriches the dining room and kitchen of the Relais with talent.
2009
BEES AND SUSTAINABILITY
Villa Crespi is beginning to demonstrate a sustainable, nature-conscious approach as Cinzia and Antonino seek to incorporate their values into…
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2009
BEES AND SUSTAINABILITY
Villa Crespi is beginning to demonstrate a sustainable, nature-conscious approach as Cinzia and Antonino seek to incorporate their values into their business model. For the first time, five beehives have appeared in the property’s century-old park, producing delicious honey for the restaurant’s breakfasts and desserts. A km0 raw material, as well as the spices and vegetables grown in the greenhouses.
2010
PIEDMONT RAW MEAT CUBE FROM BOVES
Another iconic dish of Chef Cannavacciuolo’s cuisine is the Piedmont raw meat cube from Boves, which has changed over the…
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2010
PIEDMONT RAW MEAT CUBE FROM BOVES
Another iconic dish of Chef Cannavacciuolo’s cuisine is the Piedmont raw meat cube from Boves, which has changed over the years in terms of ingredients and presentation, but remains one of the historic starters on the à la carte menu.
2011
RED MULLET, A DISH IN CONSTANT EVOLUTION
A fish-based main course that was added to the menu when Villa Crespi already had 2 Michelin stars and that…
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2011
RED MULLET, A DISH IN CONSTANT EVOLUTION
A fish-based main course that was added to the menu when Villa Crespi already had 2 Michelin stars and that remains in the memory of guests as Chef Cannavacciuolo’s signature dish. Over the years its appearance and the raw materials used in its preparation have changed, but its soul has remained the same, that of a dish with intense and decisive flavors that tell of the most genuine and sincere Italy.
2012
ENTRY INTO RELAIS ET CHÂTEAUX
More than ten years after its opening, Villa Crespi has become a symbol of excellence in the hospitality industry. It…
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2012
ENTRY INTO RELAIS ET CHÂTEAUX
More than ten years after its opening, Villa Crespi has become a symbol of excellence in the hospitality industry. It is now an official member of the Relais et Châteaux family, an association of luxury hotels and restaurants founded in France in 1954. The requirements for membership of the Group are Character, Courtesy, Calm, Charm and Cuisine, canons that Villa Crespi reflects to perfection.
2013
RAW SCAMPI “PIZZAIOLA” STYLE, OCTOPUS WATER
The signature dish par excellence, which, in spite of its more than ten-year history, still has the same design as…
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2013
RAW SCAMPI “PIZZAIOLA” STYLE, OCTOPUS WATER
The signature dish par excellence, which, in spite of its more than ten-year history, still has the same design as the first time it was served: the scampi rest delicately on a velvety tomato sauce decorated with concentric circles of octopus water. A small masterpiece that Massimo Raugi, Restaurant and Wine Director, describes as follows: “Harlequin jokingly admitted: Perhaps the scampi is the tomato’s accompaniment”.
2017
THE RESTAURANT RESTYLING
A year of major restyling for the restaurant signed by Cannavacciuolo, which welcomes the modern and elegant design by Lamatilde…
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2017
THE RESTAURANT RESTYLING
A year of major restyling for the restaurant signed by Cannavacciuolo, which welcomes the modern and elegant design by Lamatilde Architecture & Design Studio. From the centerpieces to the management of spaces and lighting, to acoustic soundproofing solutions, every detail is designed to allow our guests to live an unforgettable experience, almost distant from reality, immersed in a magical and extemporaneous atmosphere.
2018
5 STAR LUXURY CLASSIFICATION
Another important recognition fills Cinzia and Antonino with pride, after years of hard work and after becoming an international reference…
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2018
5 STAR LUXURY CLASSIFICATION
Another important recognition fills Cinzia and Antonino with pride, after years of hard work and after becoming an international reference in the hospitality sector: Villa Crespi has been awarded the long-awaited 5 star luxury classification.
2019
20 YEARS OF VILLA CRESPI
The year of the first truly important milestone: 20 years of Villa Crespi. Cinzia and Antonino decided to celebrate the…
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2019
20 YEARS OF VILLA CRESPI
The year of the first truly important milestone: 20 years of Villa Crespi. Cinzia and Antonino decided to celebrate the occasion in the Villa’s park, with scenic fittings, music and entertainment, together with the most important people in their lives and their fantastic team.
2020
AN INCREASINGLY UNITED STAFF
A time of rest and silence for the whole world, including Villa Crespi. 2020 marks the arrival of Covid, and…
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2020
AN INCREASINGLY UNITED STAFF
A time of rest and silence for the whole world, including Villa Crespi. 2020 marks the arrival of Covid, and for the first time Cinzia and Antonino do not know when they will be able to reopen the doors of their beautiful Relais and welcome their guests again. Despite this difficult time, they are surrounded by a passionate and loving staff who cannot wait to bring the rooms of Villa Crespi back to life. This is one of the moments when the team, which now includes outstanding personalities such as Sous Chef Simone Corbo, Director and Brand Ambassador Stefania Siani and Restaurant and Wine Director Massimo Raugi, is at its most consolidated.
2023
THE THIRD MICHELIN STAR
A memorable evening in our 25-year history, dedicated to the 2023 Michelin Guide, among Franciacorta vineyards. Cinzia and Antonino were…
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2023
THE THIRD MICHELIN STAR
A memorable evening in our 25-year history, dedicated to the 2023 Michelin Guide, among Franciacorta vineyards. Cinzia and Antonino were present when the name of Villa Crespi appeared on the screen, surmounted by 3 unforgettable Michelin stars. The realization of the greatest dream, the final confirmation of the culinary excellence and impeccable service of the restaurant signed by Cannavacciuolo.
2024
VILLA CRESPI IN THE 50 BEST DISCOVERY
The success of the third star makes Chef Cannavacciuolo and Cinzia Primatesta want to go even higher, because commitment and…
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2024
VILLA CRESPI IN THE 50 BEST DISCOVERY
The success of the third star makes Chef Cannavacciuolo and Cinzia Primatesta want to go even higher, because commitment and passion can never fail. And so another goal awaits them: Villa Crespi is included in the 50 Best Discovery, along with other restaurants that the guide considers worthy of being discovered. It also won first place in the Luxury 2024 category for 50 Top Italy.