The story
Casa Crippa occupies one of the ancient underground cellars of Canelli, built in the mid-1800s. Dining here means sitting inside the very history of the region known as the “spumante capital of Piedmont.” The stone vaults and low-lit space create an atmosphere that feels both grand and intimate, a cathedral underground where the Crippa family has been cooking since 2006.
The restaurant is a true family affair. In the kitchen, Riccardo and Diego Crippa—father and son—bring two generations and two interpretations to a single, cohesive cuisine. “We still argue over new recipes, never agree, but in the end the dish takes shape,” they say. In the dining room, brothers Anita and Dario (both sommeliers) guide guests through the menu and a deep wine list, all under the watchful eye of mother Fiorella. Their enthusiasm for wine is genuine: “We love visiting cellars and know every producer we buy from.”
The food is contemporary Piedmontese, grounded in tradition but interpreted with a modern sensibility. “Sapori concreti, reali, e riconoscibili in ogni piatto,” the Crippas explain—concrete, real, recognizable flavors in every dish. Assonances, contrasts, and textures deliver the convivial, even playful pleasure of the table. The menu changes with the seasons, reinventing familiar products in ways that remain immediate and simple.
A taste of the carte: agnolotti del plin with three roasts, a classic of the region; rabbit saddle with escarole and marsala; or the velvety panna cotta with caramel gelato and hazelnut powder. The ingredient sourcing is local, the technique precise, and the result is a cuisine that feels both rooted and alive.
The restaurant’s consistent quality earned it a Michelin Recommendation for 2026, a nod to the Crippa family’s daily commitment to honest, creative cooking in one of Piedmont’s most evocative settings.
Recognition
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