The cuisine for me is inspired by gestures, spontaneity, earth and has always the taste to be the protagonist.


Trout, oysters and green turnips salad

Autumn cartoccio

Linguine, cod milk and bay leaves

Wild boar, black shallot, cabbage and polenta

“Scarpetta” Hazelnuts and lemon



FAWN - Raw, onions, hairy mussels and chinotto

MALLARD - Terrine and cabbage

HARE - Ravioli in civet

PARTRIDGE - Fried with truset

DEER - -Loin, Jerusalem artichoke and vermut

CURIOUS END - Hay and beetroot


The Cellar

Apt to Become

On wine barrels destined to become Barolo DOCG, while the juice of Nebbiolo grapes patiently ages, jealously guarded in the secret of the cellar, an inscription leaps to the eye of the reader: “Apt to Become Barolo``. The wine resting in the wood is preparing to transform itself into something memorable: one of the most famous and appreciated red wines in the world, the king of wines. And so is Pasquale Làera's cuisine: constantly evolving.


One day at the Borgo

Experiment one day in our kitchen. Book your experience during which you will do a workshop with our chefs. You’ll live a real day by their side, accompanying them in the preparations. Write to info and find out the details. Become part of our family! You can finally find out what it means to live in the kitchens of the Borgo.

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Work with us