Apulian by origin but South Tyrolean by adoption, Capararo received the prestigious recognition: «I was very distant from the world of wine, then I spent a season in Alto Adige and everything changed»
Galeotta was what was supposed to be a single season of work in Alto Adige, to improve the languages he was studying at the University of Bologna. But the hotel where she was hired on a contract lasting a few months sees in her a talent that had been unexpressed until then: he proposes that she stay and train as a sommelier. Thus, against all plans and expectations, Anastasia Ivana Capraro entered the world of hotel and starred catering: by chance – unless you believe in fate – but then out of passion she remained there, until being crowned, a few days ago, Best Sommelier in Italy by the Michelin Guide 2026. «For passion and because I still wake up and am full of stimuli. The day I feel bored will be the time to change, but I doubt it will ever come, I love my job too much”, says the sommelier, Apulian by origin but South Tyrolean by adoption, she arrived in the region in 2008 first at the Einhorn gourmet restaurant of the Hotel Stafler in Mules, then at the two-star restaurant of the Hotel Castel, Fine Dining, under the guidance of a master chef Gerhard Wieser.
What should I call her, Anastasia or Ivana?
«Ivana, for goodness’ sake. They called me Anastasia only to scold me when I was little or to call me to the blackboard for questions… »(laughs)
So, Ivana, from accidental sommelier to best in Italy for the Michelin guide, how did it happen?
«I was born into a family of gastronomes, mum and dad were chefs and they taught me humility and generosity, to relate to the customer trying to understand their needs and always with a smile. Wine, however, was not part of their business and was truly far from me, I would never have thought of working in this sector. When they asked me to take care of this, I thought I’d give it a try because, given my aptitude for human relationships, what better ingredient could there be than wine? So, in less than two years, I finished the three levels of the Italian Sommelier Association courses, which I attended in German: I worked during the day, I studied at night. I wanted to learn everything straight away, I went around the cellars of Alto Adige, knocked on their doors and they always welcomed me very well. What I know I learned like this, in the field.”
Is there an experience that has marked your path more than others?
«All of them were important, even the two years I spent as a wine specialist in Signorvino, at the beginning of the chain of wine bars with kitchens founded in 2012 by Sandro Veronesi (Oniverse group, ed.): it was a decisive experience, a great school in which I was able to greatly expand my knowledge because, in addition to staying in the shop, we went on many study trips from the North to the South of Italy».
This is the year of women sommeliers. She was crowned by the Michelin Italia guide, the Tuscan Ilaria Lorini crowned as Best Sommelier in Italy 2025 by the AIS. Does he want to say something?
«It probably means that perhaps we are starting to look at something else beyond competence, that is, empathy, the way of doing things, of relating, of communicating. These recognitions are truly very pleasing, also thinking of all the women wine producers who now exist in Italy and abroad. It’s not something to be taken for granted, the world of wine has always been a male world: recently I organized a masterclass with six young South Tyrolean winemakers and as a special guest I had called Lucia Letrari (among the most famous Trentino producers, ed.), who on that occasion told how in her time she was the only woman in her class at the oenology school. This is to say that today things have changed also thanks to the commitment of those who led the way, like Lucia.”
The world of wine is going through a difficult time, what is your point of view?
«I believe that historical cycles repeat themselves. Today there is certainly a slowdown in consumption, but the conviviality of wine will never die. I believe that we shouldn’t panic, rather rethink, invent new formats. And we need to talk about wine in a simpler and more engaging way. As for the excessive mark-ups of the wine lists that are being discussed today, the discussion is complex, but one thing is certain: do we want our wine lists to become a collection of relics that are not sold or do we mark up the right amount and give everyone the opportunity to enjoy that particular wine?”
What do you think a restaurant’s wine list should be like?
«Wine lists must bring in revenue. Over the years I have studied all the types of customers who frequent the Castel, both hotel and restaurant, in order to design a menu that is functional to our typical customers, not just my tastes and the menu we offer. Merlot and Barolo, for example, are among the most loved wines, but among the over 600 labels on the list there is an exhaustive representation of the extraordinary production of Alto Adige and Italy. As for abroad, France, Germany, Austria, while areas such as South America and Australia are not in great demand, at least here. Mine is a very dynamic list: today there may not be wines on the list that tomorrow, however, I might decide to include, such as South Africa, for which I would like to have more references. I have purchased some Chinese wines that I am evaluating… I have several labels that are not included in the list, because I like to decide the right moment in which to make them “enter the field””.
I think I hear a football coach talking…
«This is good, really. And in fact there is always a Francesco Totti in the squad who saves the situation…”
What is your Totti wine?
«Franz Haas’ Manna, we were very good friends… It is a white cuvée produced with five different grape varieties (Riesling Renano Chardonnay, Gewurztraminer, Kerner and Sauvignon) and its versatility, as well as its quality, usually makes everyone agree. Like Totti.”
