Capuccina is a 17th-century estate in Cureggio, set within 12 acres of working agricultural land. Nine rooms, a kitchen driven by the garden, a pool, a spa, and quiet corners scattered across the grounds, everything here is oriented around one idea: that the best experiences happen when you stop rushing. The rhythm is set by the seasons, the soil, and the people who tend them.

At the heart of Capuccina lies its 2,000 sqm organic vegetable garden, which produces ingredients such as the Slow Food–recognized Cipolla Bionda di Cureggio and Fontaneto, potatoes, beans, aromatic herbs, and seasonal vegetables. Not far away, a 2,500 sqm orchard provides fresh fruit throughout the year. The garden is the primary source of inspiration for the kitchen.

Since last spring, the kitchen brigade has been led by Alessio Bordenca, a young chef from Fara Novarese with notable experience in Italy and abroad. His culinary philosophy follows three steps: start from the estate’s garden, listen to what the land offers, and translate it into dishes that are fresh, essential, and elegant.

Ingredients not grown on the estate come from a carefully selected network of small local producers: rice from the Novara rice fields, cheeses and dairy from Piedmontese farms, sustainably raised meats, and freshwater fish. For some of the highest-quality items, Chef Bordenca also collaborates with artisanal producers beyond the regional borders. This mosaic of agricultural and artisanal excellence defines a cuisine rooted in the territory while open to contemporary dialogue.