Alessandro Cappotto: a Michelin-starred chef based between Brescia and Franciacorta
The chef is at the helm of the kitchen at Villa Calini, a leading restaurant for those seeking a gourmet experience between Brescia and Franciacorta.
Alessandro Cappotto, born in Rome but now based in Brescia, brings with him an international culinary background that is now expressed through natural, seasonal and authentic cuisine. His philosophy is rooted in respect for ingredients, a celebration of the local area, and the cultural identity of food. It is a vision that transforms every dish into a genuine story, capable of stirring the emotions.
An international culinary journey
Alessandro Cappotto began his culinary journey following his formal training, gaining experience at leading international establishments in London, Geneva, Frankfurt and Hong Kong. A consultant and writer with a strong specialisation in sommelier services, he has been managing prestigious gastronomic establishments since 1992. His career includes collaborations with various Michelin-starred restaurants and the management of Castello Malvezzi (featured in the Michelin Guide), of which he became a partner. In 2009, together with his wife Rossella Barbato, a talented event planner, he purchased Villa Calini, a historic residence in Franciacorta, to turn it into his own gastronomic home.
The philosophy: simplicity as true luxury
For Alessandro Cappotto, true luxury lies not in complexity, but in the simplicity of flavour. A simplicity that has been earned, not improvised: one built on consistent choices, carefully sourced ingredients, and techniques applied with respect. His cuisine follows clear principles, honed over time:
● A rejection of unnecessary complexity and a rediscovery of beauty in simplicity.
● Market-driven cuisine: only the very best produce the region has to offer at that particular moment.
● Seasonality as the fundamental criterion for selecting ingredients.
● Quick cooking methods that preserve the flavour and nutritional value of the food.
● A return to the local area: local produce, short supply chains, a recognisable gastronomic identity.
● An interest in cutting-edge techniques and world cuisines.
● The pursuit of harmony on the plate: colours, aromas and flavours building in intensity, from delicate to intense.
The vegetable garden and the local area: ingredients take centre stage
At Villa Calini, the raw ingredients are not a mere detail: they are the starting point for everything. The vegetables, herbs and elements of the Franciacorta landscape find their way into the kitchen from the Villa’s own vegetable garden and from small, carefully selected local producers. Processing is minimal by definition: the aim is to bring the ingredient to the table at the peak of its flavour. Cappotto is convinced that the risk of gastronomic homogenisation can only be overcome by cooking with local produce: using local ingredients, interpreting them in accordance with the culture and climate of the area, and resisting the temptation of the easy and the familiar. The menu at Villa Calini is a seasonal document: it changes with the rhythms of the vegetable garden and the market, reflects the moment, and is never exactly the same twice.
Food as a cultural and social activity
There is an aspect of Alessandro Cappotto’s thinking that goes beyond cooking in the strictest sense. For him, food is cultural identity, it is conviviality, it is even an education in well-being. He has written and said on numerous occasions that chefs play an irreplaceable role in conveying the cultural value of the act of eating: a value that marks historical periods and identifies their economic and socio-cultural trends. Evolving in the kitchen, experimenting and indulging one’s own gastronomic sensibilities: for Cappotto, these are acts of pure awareness, far beyond mere technical execution. When experienced with care, food builds an intimate and conscious relationship with the body, with others, and with the local area. The table becomes a convivial moment, good for the family, for society — and, without realising it, for health too. Villa Calini is not just a restaurant: it is a place where this vision takes shape every day, in every dish.
Flavours that are bold yet not overpowering, dishes that are light and not overly spicy, capable of delighting without overwhelming. This is Cappotto’s signature: a cuisine that speaks to those willing to listen.
Pairings: wine and food in harmony
The passion for sommelier art is directly reflected in the care with which the pairings are crafted at Villa Calini. The choice of wine is never random: it follows a progression of increasing intensity, where the most delicate dishes open the meal and the heartier ones bring it to a close, and where every bottle is selected to enhance the flavour of the dish it accompanies. In Franciacorta, this dialogue between food and wine takes on a further dimension; the region’s sparkling wines become natural partners to a cuisine that showcases local produce, and the circle closes in a coherent, elegant and authentic manner.
Villa Calini: a culinary destination, not just a restaurant
When Alessandro and Rossella bought Villa Calini in 2009, they had a clear goal: to create a place where dining becomes a complete experience; a historic residence that welcomes guests with the same care with which one welcomes a friend into one’s home. The luxury lies in the authentic quality of the food and the genuine hospitality. The chef believes that fine dining should not be intimidating, but open: to those who want to enjoy a meal out of the ordinary, to those seeking a corner of Franciacorta that still knows how to tell a true story.
NOTES
Content includes material taken from: Racconti di cucina al Castello Malvezzi. Favole nel piatto
Publisher: Marzo Serra Tarantola (www.tarantola.it)
Text: Carla Perotti
Recipes: Alessandro Cappotto
Photographs: Andrea Peroni
FAQ
This means that the choices made in the kitchen are not random, but reflect a coherent vision of food, the local area and the diner. Alessandro Cappotto, chef at Villa Calini, has developed a clear philosophy over time: respect for the raw ingredients, seasonality, quick cooking methods and local produce, to bring the essence of flavour to the table without altering the nature of the ingredients.
Experience in different settings hones one’s technique, broadens one’s palate and develops the ability to adapt. Alessandro Cappotto worked in London, Geneva, Frankfurt and Hong Kong before bringing all this experience to Villa Calini in Franciacorta.
Regional cuisine showcases local produce and reflects a place’s culinary identity. At Villa Calini, Chef Alessandro Cappotto uses ingredients sourced from the Villa’s vegetable garden and small-scale producers in Franciacorta to create dishes that capture the essence of Brescia and Franciacorta.
Yes, and Villa Calini is proof of that. Chef Cappotto has chosen to offer top-class cuisine with a warm, informal service. For him, luxury lies in the authentic quality of the food and in genuine hospitality, not in frills.
This means that the menu is tailored to the seasonal availability of ingredients. At Villa Calini, Chef Alessandro Cappotto creates his menus in tune with the rhythms of the vegetable garden and the local market: an approach that guarantees freshness, quality and respect for the natural cycle of food.
MENU
The producers are the final dish; they believe they’re the true protagonists of the menu, and they appreciate it. At the heart of the preparation process are the ingredients, not the natural ones, but rather the accompaniments and the cotton.
