The story
Located in the heart of Torrazza Coste, Villa Naj is a premier destination for fine dining in the Oltrepò Pavese region. This Michelin-starred establishment is celebrated for its sophisticated tasting menu, which the creators at Habemus Fame describe as a "beautiful bridge between Sicilian and Oltrepò traditions." Chef Fisichella’s kitchen demonstrates impeccable technique, delivering a high-caliber culinary journey that honors both heritage and innovation through expert wine pairings and refined plates.
The menu showcases a creative range of dishes, from the delicate Crudo di Scampo with Ricotta Informata and Alghe to the bold Spaghetto with fermented prickly pear, eel, and pane atturrato. Diners can also explore unique offerings like the Tortellino with hare filling, the Risotto with cauliflower and arugula, or the Anatra with coffee and nettle. The experience concludes with the inventive Cassata Affumicata, solidifying Villa Naj as a must-visit for discerning food lovers.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers rave about Villa Naj’s Piccola pasticceria, a delicate assortment of mini pastries that steals the show. The overall vibe is warm and indulgent, with praise for refined, comforting flavors that feel both elegant and homey.
“I finish with small pastries, a constant reminder of Sicily. They are delicate and sweet, with flavors of almond, citrus, and pistachio.”
What creators say
1 creator has covered Villa Naj. Most active: Habemus Fame
- Habemus FameLoved
Grande #cucina nell’Oltrepò Pavese da Villa Naj #chef #ristorante #menu #food #foodvlog #pranzo · @ 0:00
Villa Naj is an elegant Michelin-starred restaurant in Torrazza Coste where Chef Fisichella masterfully blends Sicilian and Oltrepò traditions in a refined tasting menu with excellent wine pairings.
Dishes mentioned
Antre di Benvenuto e Lievitati con Grissini, Focaccia e Pane Fatto in Casa
I start with excellent welcome bites and leavened breads — grissini, focaccia, and homemade bread — served with smoked butter and Sicilian extra virgin olive oil. The bread is light and airy, the butter adds a deep smoky note that pairs beautifully.
Riccio, Crudo di Scampo, Ricotta Informata e Alghe
I have sea urchin, raw langoustine, baked ricotta, and seaweed. The sea urchin is briny and fresh, the langoustine is sweet and tender, the ricotta adds a creamy, slightly charred contrast, and the seaweed brings an umami depth.
Rapa Rossa, Noce e Foglia di Noce e Tartar con Maio e Acqua di Rapa Fermentata
I have beetroot, walnut and walnut leaf, and a tartare with mayonnaise and fermented beet water. The beetroot is earthy and sweet, the walnuts add crunch, and the fermented water gives a tangy, complex finish.
Risotto con Concentrazioni di Cavolfiore e Rucola
I have a wonderful risotto with cauliflower and rocket concentrations. The cauliflower is intense and creamy, the rocket adds a peppery kick, and the rice is perfectly al dente.
Spaghetto, Fichi d'India Fermentati, Anguilla e Pane Atturrato
I have spaghetti with fermented prickly pears, eel, and burnt bread. The prickly pears add a sweet-sour fermented note, the eel is rich and smoky, and the burnt bread gives a crunchy, charred texture.
