THE CUISINE

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

PASSIONS AND ORIGINS

Veal tartare, sea urchins, Murazzano and turnip tops

"Cartoccio" autumn

Spaghetti, grilled leeks and eel

Boar, olives, mirto and Senise pepper

Pumpkin, coffee and white chocolate

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LANGHE AND HISTORY

“Tonnè veal”

Macaron del fret, duck and cardamom

Braised veal, turnips and horseradish

Langhe Tonda Gentile

SCOPRI

TRUFFLE AND CHARM

Raw veal salad, cardoons and anchovies

Rossini egg

Tajarìn

or

Hen ravioli, Gerusalem artichokes and hay

Capon and muchrooms

Land of Langa

SCOPRI

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.

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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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