In Corbanese di Tarzo, a traditional restaurant, splendidly managed by the Possamai Dal Mas family, with a summer garden that seems to have come out of a fairy tale.
Il Capitello has deep roots that never cease to give life to wonderful blooms, season after season. Its history begins, in fact, in 1968 when Claudio Possamai, known as Cicci, inaugurates his first tavern in Corbanese, together with his wife Lidia.
In 1993 they undertook a new challenge by opening the Ristorante da Claudio in San Lorenzo, a small town near Vittorio Veneto, and in 2020 they decided to return to their hometown, Corbanese, and take over the management of Il Capitello.
Through a dish, a story is told and our cuisine is a reminder of the knowledge passed down in our family and our origins, because good food has a soul.
(Possamai family)
A location of great charm that dates back to the early 1800s, known as “Il Canevon” because it was the place used for harvesting grapes from the entire town, whose current name was chosen by the first managers in homage to its position, corresponding to the Capitello di San Francesco along the route of the Via Crucis of Corbanese.
Today it is the third generation of the family, with granddaughter Pamela and daughter Paola, an excellent cook who leads the kitchen with great passion, who manage the restaurant with the “blessing” of the omnipresent Claudio and Lidia.
Il Capitello offers a splendid garden, bathed by the Cervano stream, a riot of greenery and hydrangea plants that line the ancient stone wall. A much-loved space, with two beautiful gazebos, as even on the hottest summer evenings a pleasant breeze blows that ensures a few degrees less than average.
The same walls, together with the imposing wooden beams and the large fireplace, characterize the suggestive internal rooms on two floors, a mix of Venetian heritage and contemporary design.
Everything is prepared in-house, from appetizers to pasta and desserts. The wine list, curated by Pamela, is also excellent, with around 200 references, favoring national wines without neglecting the best foreign wineries. For enthusiasts, the drink list also includes a wide selection of spirits including rum, cognac, brandy and whiskey.
From the most original dishes, such as the Supreme of guinea fowl in a seed crust, to the revisited classics, such as the Paccheri with tomato, basil and Parmigiano Reggiano or the Pappardelle alla cacciatora, to the grilled meats and the fresh fish fillets baked in the oven, each proposal focuses on enhancing the best raw materials.
Always present on the menu are also several vegetarian proposals that play on combinations of fruit, vegetables and aromatic herbs, collected by grandfather Cicci in the private garden. Here he goes every day before returning to the restaurant to devote himself, even in the summer, to his beloved grilled meat, a delicacy that he prepares in the large fireplace inside the restaurant.
Among the new features for 2025, the corner of the Bottega de Il Capitello (also available online) where you can buy some very select products created by the Possamai family in its vineyards or at friendly companies, such as the Merlot DOC DiStratto, the Conegliano Valdobbiadene Prosecco Superiore DOCG Brut DiStinto, Capitell’Olio, the oil produced on Lake Garda, and the line of organic herbal teas prepared with mountain herbs and flowers.
The Secret
Paola learned the secrets of traditional recipes from her mother Lidia, who has been cooking for over 50 years, and has improved and innovated them to delight even the most demanding palates and respond to new gastronomic trends.
Useful Info
Il Capitello
Via San Francesco 1/E
31020 Corbanese di Tarzo, Treviso
Tel. +39 0438 554568
Starters: from 13 euro
First courses: from 12 euro
Second courses: 18 — 24 euro
Desserts: 3 — 7 euro
