CHEF ANTONINO CANNAVACCIUOLO
Antonino is passion, determination and consistency. He offers a cuisine full of emotion. His dishes portray the stories of the traditions of the Campania and his own life experiences.
On his journey from the south to the north, Tony (as I call him) tackles with me and a group of young people, who have become part of our family, this new adventure of Cannavacciuolo Café and Bistrot in Novara, with the same determination and the desire to succeed with which he left his beloved Campania to come to Piedmont.
Day after day he has known how to gain people’s esteem by conquering their palates, including my own, on a daily basis with great conviction and innate enthusiasm.
In order to satisfy the requests of our many guests, with the Cannavacciuolo Café and Bistrot, Tony and I have decided to open the doors of “our home” and to shed light upon the world of a Chef who has made his own life stories, the expression of his art culinary able to engage others and gain their trust.
Cinzia Primatesta
CHEF ANTONINO CANNAVACCIUOLO
Antonino is passion, determination and consistency. He offers a cuisine full of emotion. His dishes portray the stories of the traditions of the Campania and his own life experiences.
On his journey from the south to the north, Tony (as I call him) tackles with me and a group of young people, who have become part of our family, this new adventure of Cannavacciuolo Café and Bistrot in Novara, with the same determination and the desire to succeed with which he left his beloved Campania to come to Piedmont.
Day after day he has known how to gain people’s esteem by conquering their palates, including my own, on a daily basis with great conviction and innate enthusiasm.
In order to satisfy the requests of our many guests, with the Cannavacciuolo Café and Bistrot, Tony and I have decided to open the doors of “our home” and to shed light upon the world of a Chef who has made his own life stories, the expression of his art culinary able to engage others and gain their trust.
Cinzia Primatesta
CHEF VINCENZO MANICONE
Working in a kitchen is one of the most wonderful things in the world, but it requires sacrifice, dedication and the non-stop desire to learn. I tell my children to never feel as if they’ve “arrived” at the top because that’s when your career is at its end. Passion, a fundamental ingredient, must always be added to each recipe.
Vincenzo is one of those guys who’s got a lot of passion. He’s been at my side at Villa Crespi for four years. I saw in his eyes that drive and guts I was looking for. So one day when thinking of opening my new Bistrot in Novara, I came to the kitchen and told him, “Vince, today’s your start of a new adventure. A new challenge that I’m sure will give you great satisfaction.”
Antonino Cannavacciuolo
