WHO WE ARE
Discover the most authentic atmosphere of the Langa hills
A checked tablecloth, a wooden table, the fragrance of fresh bread, the flavors of rustic cuisine, the company of friends, the smiles of those ready to welcome you for a festive experience: Lostu is one of those old-fashioned trattorias where you can breathe in the authentic atmosphere of the Langhe hills, rediscovering traditional recipes and experiencing conviviality in a relaxed and cheerful atmosphere.
Pasquale Laera
Apulian by birth, a Langhe by adoption: I've been passionate about cooking since I was a child, trying to learn the secrets of my grandmother's recipes. After studying classical studies, I realized I wanted to be a leader in the restaurant industry, so I enrolled in a hotel management school.
I began working in my hometown, Gioia del Colle, and then traveled throughout Italy, learning different kitchen management methods, starting with Ottavio Surico, then perfecting my skills at Gualtiero Marchesi's International School of Italian Cuisine (ALMA), where I met Antonino Cannavacciuolo, whose sous chef I became. He was a true master of me, both in the kitchen and beyond.
After several internships abroad on a world tour in search of the finest flavors - in Japan, where I worked with Okamoto, and in Copenhagen, at Geranium - I landed an experience at Villa Crespi and then the Boscareto Resort, as executive chef of the restaurant departments, including the La Rei restaurant, which earned me my first Michelin star.
Finally, the challenge of Borgo Sant'Anna, where I once again obtained the Star, to now begin the new adventure of Lostu, with the supervision of the activity.
George Uta
I'm not the chef, because that's a title I don't yet feel I deserve: I'm the chef at Lostu. My passion for cooking is rooted in my childhood, in country life, and in the strong flavors of peasant tradition. If I think of one dish in particular, my petite madeleine is the chicken liver stew my grandmother used to make, with a béchamel sauce made from milk and flour, in Iepureşti, Romania, a small village not far from Bucharest where I spent my early years. But the Langhe has been my home for over fifteen years: this is where I grew up and where I put down my roots.
I attended the Velso Mucci Hotel Management Institute in Bra: over time, I learned to know and love the local produce, starting with chopping carrots. But my great fortune has always been to never settle for what I have... After various experiences, I began to understand the world of cooking, to the point of understanding the meaning of the brigade and the value of hierarchy. I wanted to work with Chef Pasquale Làera at all costs, and I sent him my resume three times before he considered me: I followed him on various adventures, becoming sous chef at Borgo Sant'Anna, to now bring the de Lostu project to life.
I'm very curious and always seek out new challenges, like the one we've decided to tackle here, following traditional recipes. Wearing an apron, I cook to offer our visitors the pleasure of sharing the table.
Valeria Núñez
For me, Piedmont was written in the stars: my first harvest was in Barbaresco, and in a non-linear journey that allowed me to enjoy immensely enriching experiences, the universe conspired to bring me here and now, for this new adventure with Lostu. I was born in southern Ecuador, on the coast, in a small town, and moved to Milan almost twenty years ago, still a young girl.
I dreamed of becoming a doctor until I discovered the Faculty of Agricultural and Food Sciences, majoring in Viticulture and Oenology: it was love at first sight for the world of wine. My innate curiosity, along with a desire to learn about places and people, combined with a desire to travel and experience new things, led me over the years to move around the world while pursuing my studies. Always working on the side, because life has never handed me anything.
I harvested grapes in Argentina and Chile, then moved to Sicily to work as a wine expert. I then moved to France, first to Besançon, then to Beaune in Burgundy, where I worked at the restaurant Les Popiettes, starting as a waitress. Finally, a friend told me about this nascent Piedmontese project, which I could dedicate myself to... and here I am at Lostu, as a dining room manager, ready to listen to you - because that's what I do best - and to advise you on your wine selection.
