FOOD
The garden awakens in spring
The garden awakens: Alessandro Cappotto’s seasonal spring cuisine
With the arrival of spring, the garden awakens, bringing the colors, aromas, and freshness of the new season to Alessandro Cappotto’s dishes. The Chef interprets his philosophy of seasonal cuisine through short, simple, yet meticulous preparations capable of enhancing the authentic taste of raw materials. A gastronomic proposal that highlights fresh, Italian, and “Km 0” (locally sourced) products, respecting the Franciacorta territory and the natural cycle of the seasons. It is an invitation to discover seasonal dishes that promote well-being and tell the story of our restaurant’s identity.
Alessandro Cappotto’s philosophy of seasonal cuisine
Spring at Villa Calini is the moment when the garden awakens and the kitchen is tinged with the season’s most vivid colors. The seasonal spring cuisine designed by Chef Alessandro Cappotto is born from this very principle: following the rhythm of nature to offer genuine, authentic dishes that make those who taste them feel good. It is not just about choosing the right ingredients at the right time, but about building an entire philosophy around respect for time, territory, and flavor.
Colors, freshness, and seasonal dishes with Alessandro Cappotto
Chef Alessandro Cappotto’s spring dishes reflect a palette of colors that changes with the garden: the tender green of asparagus, the sunny yellow of zucchini flowers, the deep red of strawberries, and the purple of eggplants. Every raw material is chosen at the peak of its ripeness and processed as little as possible, because it is precisely through the simplicity of preparation that the product can express its full potential. This is an immediate, clean, and seemingly simple cuisine, which is actually extremely refined in every detail: from the cut and cooking to the final plating.
Spring vegetables as protagonists in Alessandro Cappotto’s dishes
Among the ingredients that Chef Cappotto prefers in this season, which come directly from the Villa’s garden, we find, for example, asparagus, broad beans, zucchini flowers, and nettles.
Fruit also accompanies the spring menu, enhancing desserts, appetizers, and creative pairings: strawberries, peaches, mulberries, and blueberries.
To complete the freshness of the dishes, aromatic herbs and edible flowers are a distinctive element of the chef’s cuisine: basil, rosemary, thyme, sage, nasturtium, and various sprouts.
To discover all the seasonal ingredients and the current offerings, consult Villa Calini’s online menu.
Spring is the perfect time to discover Villa Calini’s gastronomic proposal. An invitation to sit at the table and be guided by the colors and flavors of the awakening garden, for an experience that combines authenticity, local heritage, and attention to detail.
