FOOD
Spring Summer 2026 Menu
Alessandro Cappotto's Spring/Summer 2026 Menu: The New Season at Villa Calini in Franciacorta
Alessandro Cappotto presents the Spring/Summer 2026 menu of his restaurant at Villa Calini. It is a proposal that tells the story of the season through three distinct tasting journeys—territory, seasonal, and gourmet—and a renewed à la carte menu, built on raw ingredients at the peak of their flavor. Wild herbs, fresh vegetables, freshwater fish, and subtle technical touches make up a journey that combines elegance and naturalness, designed for those seeking a contemporary gastronomic experience in a Franciacorta restaurant with timeless charm.
Three tasting menus to recount spring and summer
The heart of the new season is represented by three tasting menus, crafted as distinct journeys into spring and summer. Each path has its own soul and rhythm, but all stem from the same culinary philosophy: seasonality, respect for the product, and technique at the service of taste.
The Expression of the Territory
A path dedicated to those who want to rediscover the most authentic flavors of the area, featuring wild herbs, quail eggs, white meats, and traditional desserts reimagined with a light touch.
Seasonal
A menu that plays with sweet and savory contrasts: ostrich tataki, artisanal pasta with zucchini blossoms and fava beans, freshwater fish, and a roasted peach dessert that closes the journey with elegance.
Gourmet Menu
The most elaborate offering, for those desiring a complete culinary experience. Raw seafood, pasta served warm, glazed eel, and a pre-dessert that paves the way for the final sweet: a journey that combines depth, technique, and top-tier ingredients.
A seasonal cuisine that starts from the raw ingredients
Spring and summer are the seasons when nature offers its broadest palette, and Alessandro Cappotto’s menu faithfully reflects this. Asparagus, fava beans, peas, zucchini blossoms, nettles, strawberries, rhubarb, and peaches find their place in dishes crafted with balance, without overpowering the product. Alongside the tasting menus, the à la carte menu offers appetizers, first courses, meat and fish main courses, as well as a selection of vegetarian options, allowing guests to compose a tailor-made experience.
Among the signature dishes of the season are the nettle risotto with formaggella cheese foam and sumac powder, fresh pasta casoncelli stuffed with Brescia-style kid goat, an Angus tomahawk served with vegetable caponata, and a “tonnato-style” rabbit with hazelnut sauce and early garden produce. These are dishes that tell the story of a territory—that of Brescia and Franciacorta—without nostalgia, but with a contemporary gaze.
Where to live the experience: Villa Calini in Coccaglio
Alessandro Cappotto’s Spring/Summer 2026 menu is meant to be discovered within the setting of Villa Calini: a historic residence built between the 17th and 18th centuries in Coccaglio, in the heart of Franciacorta, where the restaurant is located. Frescoes, spaces redesigned with contemporary taste, and a park that becomes an integral part of the experience during the warm season accompany every moment, from business lunches to special dinners, up to the most important occasions.
To book a table and discover the new gastronomic season, you can contact the restaurant directly or use the online booking form on the official website.
