Chef Claudio Vicina, with his brother Stefano, represents the fourth generation of a family that has more than a century works in catering.
A training path with great masters such as Rolando Morandin, Gualtieri Marchesi, Guido Alciati and, in 2002, the coveted recognition of Michelin Star. In creating his dishes, Claudio is inspired by Grandma Amelia, who taught him the value of remembrance and respect for traditions, and to the Bruna's mother which passed on the culinary culture of his origins: a perfect mix between Tuscany, Liguria and Aosta Valley. Among the iconic dishes are “bagna caoda da bere” and “rabbit tuna with sweet and sour pickled vegetables”.
The Team
Chef Claudio Vicina's team works in synergy to offer a complete experience, encompassing cuisine, pastry, and research.
Anna Mastroianni Vicina
Head Pastry Chef
“The pastry shop has always fascinated me and I believe it plays a key role in the dynamics of building the gastronomic experience”
Still very young, she started working as a helper in the dining room of the restaurant Casa Vicina in Borgofranco d’Ivrea, where she met her future husband, Claudio. After some experience in the dining room, Anna moved to the kitchen and soon specialised in filled pasta, baked goods, and desserts. From 2015 to September 2020, Anna, in collaboration with her daughter Silvia, was responsible for supplying fresh and dry pastries, as well as praline (marron glacé in season), for the Eataly Lingotto patisserie.
Silvia Vicina
Junior Pastry Chef
“Our parents showed us the importance of looking at future. So our contribution focuses on giving a young and lively touch to Casa Vicina's offerings to maintain the Personal and contemporary style”.
Silvia, after obtaining her Scientific High School diploma, decides to follow in her parents' footsteps. In 2015, she embarks on a culinary journey, assisting her mother Anna in the pastry section and her father Claudio with savoury preparations. Among her great passions is painting, which allows her to give personal and show-stopping touch to each dish.
Alessandro Passini
Sous Chef
“My two great passions are IT and cooking, which are not that different in the end. In each discipline, the result is the fruit of a perfect synergy among the various parts.
After graduating as an IT technician in 2014, Alessandro devoted himself to his second passion The kitchen. Thanks to several months“ experience in Verona with the renowned pizzaiolo Renato Bosco, I acquired the basic knowledge of bread-making. After the role of ”Head of the Baking Department" at EDIT, joins the team of the restaurant Casa Vicina in May 2018.