Meeting with Antonino Cannavacciuolo

19-08-2015 | 04:00 PM

Antonino Cannavacciuolo, the protagonist of the Italian edition of Hell’s Kitchen as well as the famous chef at Villa Crespi in Orta San Giulio (No), is this week’ss protagonist in the “Italian & International Best Chefs” series, with the best chefs cooking at Identità Expo, from Wednesday till Sunday, both at lunchtime and in the evening. 

Given how big and friendly he is, one wouldn’t think he’s the elegant interpreter of a refined style that has the Mediterranean area, Piedmont and the best French classics meet. Yet this is indeed the case, thanks also to his previous experience in famous French restaurants such as Auberge de l’Ill and Buerehiesel, a total of 6 Michelin stars.

There’s more: though he reached the highest success at Villa Crespi, which he runs since 1999 together with his wife Cinzia Primatesta, for sure this big man born in Vico Equense on 15th April 1975 had already become notable in the restaurant of Grand Hotel Quisisana in Capri, when the kitchen was run by Gualtiero Marchesi...

This is what Fausto Arrighi writes about him: «Cannavacciuolo [has] one of the greatest gifts, that of balance and measure, which hides the work of man and makes the hardest things look simple. The Campanian warmth and the Piedmontese rigour result in dishes that represent a dream, the ideal Renaissance balance in which men put an order to everything while making sure everything appears as the result of nature’s spontaneous alignment and organisation».
He’s an Expo 2015 Ambassador, his ingredient is lemon.