Capuccina

Capuccina is a 17th-century estate situated in Cureggio, Italy, set within a 12-acre agricultural property. The estate features nine recently renovated rooms and event spaces, creating an authentic environment that unites hospitality, nature, and cuisine. Central to its identity is a 2,000 square meter organic garden producing signature ingredients such as the Slow Food–recognized Cipolla Bionda di Cureggio and Fontaneto onions, along with potatoes, beans, aromatic herbs, and seasonal vegetables. A nearby orchard supplies fresh fruit throughout the year, inspiring the kitchen’s seasonal dishes. The restaurant’s menu reflects Piedmontese tradition through a contemporary lens, transforming estate-grown produce and locally sourced items like rice from Novara fields, cheeses and dairy from Piedmont farms, sustainably raised meats, and freshwater fish into fresh, essential, and elegant plates. Since spring, Chef Alessio Bordenca has led the kitchen with a philosophy centered on listening to the land’s offerings and translating them into refined culinary experiences. Capuccina’s interiors blend its historic heritage with contemporary country-chic design, featuring natural materials, a pergola-covered lounge, a courtyard wrapped in wisteria, and a garden-facing breakfast room. Future additions include a wellness center and a renewed swimming pool, enhancing the estate’s tranquil and authentic countryside retreat.