{"id":5646,"date":"2024-03-15T18:04:48","date_gmt":"2024-03-15T17:04:48","guid":{"rendered":"https:\/\/www.ilboscaretoresort.it\/chef-alessandro-capalbo\/"},"modified":"2026-03-26T18:14:25","modified_gmt":"2026-03-26T17:14:25","slug":"chef-alessandro-capalbo","status":"publish","type":"page","link":"https:\/\/www.ilboscaretoresort.it\/en\/chef-alessandro-capalbo\/","title":{"rendered":"Chef Alessandro Capalbo"},"content":{"rendered":"<section class=\"l-section wpb_row us_custom_4554dc8a height_auto with_img\"><div class=\"l-section-img\" style=\"background-image: url(https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2023\/12\/MAX0785_low.jpg);background-repeat: no-repeat;\" data-img-width=\"1280\" data-img-height=\"1920\"><\/div><div class=\"l-section-overlay\" style=\"background:rgba(26,26,26,0.65)\"><\/div><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_1 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_top type_default stacking_default\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"w-separator size_custom\" style=\"height:200px\"><\/div><div class=\"w-separator size_custom\" style=\"height:100px\"><\/div><div class=\"wpb_text_column us_custom_492179a4  hide_on_default hide_on_laptops hide_on_tablets hide_on_mobiles\"><div class=\"wpb_wrapper\"><h3 style=\"text-align: center\">We will be back to welcome you on March 27th.<\/h3>\n<\/div><\/div><div class=\"w-separator size_custom\" style=\"height:200px\"><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row  hide_on_default hide_on_laptops hide_on_tablets hide_on_mobiles height_small\"><div class=\"l-section-overlay\" style=\"background:rgba(198,163,109,0.20)\"><\/div><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_1 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_top type_default stacking_default\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"w-separator size_huge\" id=\"n86f\"><style>@media(max-width:1049px){ #n86f{height:45px!important}}@media(max-width:600px){ #n86f{height:30px!important}}<\/style><\/div><div class=\"wpb_text_column us_custom_492179a4\"><div class=\"wpb_wrapper\"><h1 style=\"text-align: center\">IL SUNS\u00ec<\/h1>\n<\/div><\/div><div class=\"w-separator size_large\" id=\"v98b\"><style>@media(max-width:1049px){ #v98b{height:45px!important}}@media(max-width:600px){ #v98b{height:30px!important}}<\/style><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_medium\"><div class=\"l-section-overlay\" style=\"background:rgba(198,163,109,0.20)\"><\/div><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_1 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_top type_default stacking_default\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"g-cols wpb_row via_grid cols_2 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_middle type_default stacking_default\" style=\"grid-gap:1.5rem;\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2 style=\"text-align: right\"><span style=\"color: #c6a36d\">ALESSANDRO CAPALBO<\/span><\/h2>\n<p style=\"text-align: right\"><span style=\"color: #000000\">Alessandro Capalbo was born in Turin in 1982, to a family of Sicilian origins. In summer, from a young age, he gained experience in the family&#8217;s large bakery in the centre of Catania. After completing his studies at the Colombatto catering institute in Turin, in 2001 he began working at the San Giorgio restaurant at the Valentino Castle, where he remained for eight years.<br \/>\nSince 2009, he has worked at one of the most renowned Michelin-starred restaurants in the Langhe, and in 2017, he assumed the role of chef at Osteria Campamac in Barbaresco. In 2023, he took over the leadership of Il Suns\u00ec Bistrot, the traditional-styled restaurant at Il Boscareto Resort &amp; Spa, bringing his culinary philosophy and enthusiasm.<\/span><\/p>\n<\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><\/div><\/div><div class=\"w-separator size_medium\"><\/div><\/div><\/div><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"w-image has_ratio align_none\"><div class=\"w-image-h\"><div style=\"padding-bottom:130%\"><\/div><img width=\"1709\" height=\"2560\" src=\"https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/06\/0148_MRZ3619_lefotodimarzo-scaled.jpg\" class=\"attachment-full size-full\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/06\/0148_MRZ3619_lefotodimarzo-scaled.jpg 1709w, https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/06\/0148_MRZ3619_lefotodimarzo-200x300.jpg 200w, https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/06\/0148_MRZ3619_lefotodimarzo-684x1024.jpg 684w\" sizes=\"(max-width: 1709px) 100vw, 1709px\" \/><\/div><\/div><\/div><\/div><\/div><div class=\"w-separator size_large\"><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_medium\"><div class=\"l-section-overlay\" style=\"background:#ffffff\"><\/div><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_1 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_top type_default stacking_default\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"g-cols wpb_row via_grid cols_2 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_middle type_default stacking_default\" style=\"grid-gap:1.5rem;\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"w-image has_ratio align_none\"><div class=\"w-image-h\"><div style=\"padding-bottom:130%\"><\/div><img width=\"2560\" height=\"1709\" src=\"https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/05\/Agnell-otti-al-burro-di-nocciola-finferli-e-scalogno-caramellato-5-scaled.jpg\" class=\"attachment-full size-full\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/05\/Agnell-otti-al-burro-di-nocciola-finferli-e-scalogno-caramellato-5-scaled.jpg 2560w, https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/05\/Agnell-otti-al-burro-di-nocciola-finferli-e-scalogno-caramellato-5-300x200.jpg 300w, https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/05\/Agnell-otti-al-burro-di-nocciola-finferli-e-scalogno-caramellato-5-1024x684.jpg 1024w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2 style=\"text-align: left\"><span style=\"color: #c6a36d\">PHILOSOPHY<\/span><\/h2>\n<p style=\"text-align: left\"><span style=\"color: #000000\">The cuisine at Il Suns\u00ec is one rooted in the two regions, where the focus is on the produce and making it the star of the dish, with simple, elegant, carefully crafted dishes aimed at enhancing every flavour.<br \/>\nA maximum of three to four ingredients per dish, recipes rooted in tradition &#8211; homemade fresh pasta, traditional sauces, Piedmontese meats \u2013 prepared with modern techniques and vision. Dishes that are good to eat and beautiful to look at.<br \/>\nChef Alessandro continuously draws inspiration from his two beloved regions, working on the fundamental elements of both cuisines. At Il Suns\u00ec, you will find the essential classics of Piedmontese cuisine, with some nods to the sea and the recipes of Sicily. The ingredients are always Italian, and processed with respect for the shape, identity, seasonality, and freshness of the produce.<br \/>\n<\/span><\/p>\n<\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><\/div><\/div><div class=\"w-separator  hide_on_default hide_on_laptops size_large\"><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_medium\"><div class=\"l-section-overlay\" style=\"background:rgba(198,163,109,0.20)\"><\/div><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_1 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_top type_default stacking_default\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"g-cols wpb_row via_grid cols_2 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_middle type_default stacking_default\" style=\"grid-gap:1.5rem;\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2 style=\"text-align: right\"><span style=\"color: #c6a36d\">THE MENU<\/span><\/h2>\n<p style=\"text-align: right\"><span style=\"color: #000000\">&#8220;I like a dish to capture the imagination, to be simple yet at the same time surprising and immensely satisfying for the guest. I want those evocative dishes full of memories that you don&#8217;t feel like making at home because they take too long to prepare, but are delighted to find at a restaurant. I&#8217;m thinking of agnolotti, snails, aubergine parmesan with shrimp and burrata, or roasted winter roots.&#8221; <\/span><\/p>\n<\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><\/div><\/div><div class=\"w-separator size_medium\"><\/div><div class=\"w-grid type_grid layout_2868 cols_3 overflow_hidden\" id=\"us_grid_1\" data-filterable=\"true\"><style>#us_grid_1 .w-grid-item{padding:5px}#us_grid_1 .w-grid-list{margin:-5px}.w-grid + #us_grid_1 .w-grid-list,.w-grid-none + #us_grid_1 .w-grid-list{margin-top:5px}@media (max-width:899px){#us_grid_1 .w-grid-item{width:50%}}@media (max-width:599px){#us_grid_1 .w-grid-list{margin:0}#us_grid_1 .w-grid-item{width:100%;padding:0;margin-bottom:5px}}.layout_2868 .w-grid-item-h{background:#333;box-shadow:0 0.03rem 0.06rem rgba(0,0,0,0.1),0 0.1rem 0.3rem rgba(0,0,0,0.1);transition-duration:0.3s}.no-touch .layout_2868 .w-grid-item-h:hover{box-shadow:0 0.12rem 0.24rem rgba(0,0,0,0.1),0 0.4rem 1.2rem rgba(0,0,0,0.15);z-index:4}<\/style><div class=\"w-grid-list\">\t<article class=\"w-grid-item post-7284 attachment type-attachment status-inherit hentry\" data-id=\"7284\">\n\t\t<div class=\"w-grid-item-h\">\n\t\t\t\t\t\t<div class=\"w-post-elm post_image usg_post_image_1 has_ratio\"><div style=\"padding-bottom:150%\"><\/div><a href=\"https:\/\/www.ilboscaretoresort.it\/en\/chef-alessandro-capalbo\/eclair-di-scarola-farcita-tapica-crock-e-salsa-mornay-2-2\/\" aria-label=\"Eclair di scarola farcita tapica crock e salsa mornay\"><img width=\"1709\" height=\"2560\" src=\"https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/05\/Eclaire-di-scarola-salsa-mornai-allo-zafferano-e-tapioca-croccante-2-scaled.jpg\" class=\"attachment-full size-full\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/05\/Eclaire-di-scarola-salsa-mornai-allo-zafferano-e-tapioca-croccante-2-scaled.jpg 1709w, 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class=\"attachment-full size-full\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/05\/Vitello-tonnato-della-tradizione-1-scaled.jpg 1709w, https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/05\/Vitello-tonnato-della-tradizione-1-200x300.jpg 200w, https:\/\/boscareto-10d99.kxcdn.com\/wp-content\/uploads\/2024\/05\/Vitello-tonnato-della-tradizione-1-684x1024.jpg 684w\" sizes=\"(max-width: 1709px) 100vw, 1709px\" \/><\/a><\/div>\t\t<\/div>\n\t<\/article>\n\t<article class=\"w-grid-item post-7278 attachment type-attachment status-inherit hentry\" data-id=\"7278\">\n\t\t<div class=\"w-grid-item-h\">\n\t\t\t\t\t\t<div class=\"w-post-elm post_image usg_post_image_1 has_ratio\"><div style=\"padding-bottom:150%\"><\/div><a href=\"https:\/\/www.ilboscaretoresort.it\/en\/chef-alessandro-capalbo\/tajarin-della-tradizione-con-ragu-di-carne-2\/\" aria-label=\"tajarin della tradizione con ragu di carne\"><img 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sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/div><\/div><\/div><\/div><\/div><div class=\"w-separator  hide_on_default hide_on_laptops size_large\"><\/div><div class=\"w-separator  hide_on_default hide_on_laptops size_large\"><\/div><div class=\"w-btn-wrapper align_center\"><a class=\"w-btn us-btn-style_1\" href=\"https:\/\/www.ilboscaretoresort.it\/en\/il-sunsi-bistrot\/#book\"><span class=\"w-btn-label\">Book<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row us_custom_6df4bc3a has_text_color height_large\"><div class=\"l-section-overlay\" style=\"background:#f5f5f5\"><\/div><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_1 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_top type_default stacking_default\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2 style=\"text-align: center\"><span style=\"color: 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