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Ristorante La Piana

This restaurant updates traditional Lombard cuisine

Who is Gilberto Farina, the chef behind the restaurant La Piana in Carate Brianza? Milanese by birth, Gilberto grew up near the Naviglio Martesana, before attending the Vespucci Hotel Management School in Milan. Following some travels, he has returned to his homeland, and at the very young age of just 25, opened his restaurant, La Piana.

Until 2008, the restaurant was located in Castello di Brianza, but its patron decided to move to Monza. Now La Piano opens its doors in the heart of the Carate Brianza at number 15 Via Pietro Zappelli.

This was a location chosen with some care. There is an air of Lombard tradition about the place, though it is tempered by a sense of innovation. It is an intimate restaurant with cozy lounge, a winter veranda and a summer courtyard. Every detail has been meticulously studied, referencing the past while pointing to the future. Warm colors abound,stones and wooden beams are exposed in this ancient farm. The table linen is cream and cocoa, hearkening back to more rustic times, though is offset by flawless glass, crystal and porcelain table settings.

And in the kitchen? “It’s my personal laboratory, as well as a place where I can meet with the people who, with a tenacious love of the land and their work, support preparing produce with old methods, generations-old recipes, and traditional methods that have been necessarily evolved over time”, said Gilberto – a man who appears to be not only a master in the kitchen, but a man of sage wisdom.

And what does the menu offer? A wine, a cheese, a salami. Traditional recipes, like braised meats,stewed a boiled, fish from the river, ravioli, soups, risottos and homemade pastas. Fresh bread is baked daily, and made is made only by hand with local and seasonal produce.

Gilberto is a story-teller, taking you on a journey with every bite. His world is Brianza. Each dish exudes great technique, passion and rigor. Are you ready to take the first step?

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