Casa Vicina embodies over 120 years of history, marked by a continuous pursuit of excellence that combines tradition and contemporary reinterpretation. The current owners are Stefano Vicina, Claudio Vicina and his wife Anna Mastroianni. Claudio and Anna's daughters have also joined the team for a few years. Laura and Silvia, along with their husbands Stefano and Alessandro, represent the fifth generation of the Vicina family, who have always been passionate about the art of catering. Over the years, the restaurant has received numerous awards from major food and wine guides, including the Michelin Guide, L'Espresso and Gambero Rosso, to name a few.
High-quality ingredients, a strong connection to traditional dishes, and constant contemporary reinterpretations: this is Chef Claudio Vicina's philosophy. The ancient and "familiar" flavors of traditional dishes are reinterpreted and updated to breathe new life into Piedmontese recipes. Each dish is created through in-depth study of the recipe, creating a fresh and innovate offering that highlights individual flavors and presents itself in a new guise.
In January 2026, the Vicina family moved back to Canavese, to the 3T Boutique Hotel in Ivrea, taking over its entire management. A return to their roots, to offer a full range of hospitality.
The cook
From an early age, Claudio Vicina helped his mother Bruna and his father Roberto in the kitchen in La Gria restaurant in Borgofranco d'Ivrea. He learned all the secrets of leavened products and pastry making from master pastry chef Rolando Morandin and his son Mauro in Saint Vincent. Meanwhile, he completed an internship with Gualtiero Marchesi and gained experience working with Guido da Costigliole, where he learned the technique and precision that would make him a great chef. In 2002, he was awarded with Michelin Star, which he holds until 2023.
The Chef's signature dish: La Bagna Caoda da bere, since 2003. It's the most photographed dish of all and the most internationally recognized.