Capuccina is a 17th-century estate set within a 12-acre agricultural property in Cureggio, where hospitality, nature, and cuisine come together. With our nine rooms, a restaurant inspired by the organic garden, and dedicated event spaces, we celebrate the territory through authentic experiences that blend tradition and contemporary sensibilities. Our mission is to honor the land with respect and creativity, offering guests a place to connect with nature and the people who live it.

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.