About Us

Lucio

Escaping from a not so sparkling carreer as a lawyer, he started his pilgrimage from Marche where he is born. After the "enlightening" along the Santiago way he decided to travel and work as a volunteer for 1 year in organic farms in Italy and abroad.

Chasing the dream of working with hundreds of sheep in the Alps he reached the Stura valley in 2007 where La Pecora Nera project began. Fortunately he knew a chef as much crazy not only to reply to his email but even to take a flight and land in a small corner of paradise like Pontebernardo.

Jarrod

We don't think that many people expected to see an american chef here in the valle stura, but now one is finally here. After many years of cooking in cities like San Francisco and Boston in the US, Jarrod was asked by Lucio if he was interested in helping open a restaurant in the italian alps, and of course, he was. After convincing his girlfriend that all would be OK, and selling his car, he arrived here to explore the valle stura and begin to cook some of the local specialties, like cruset. He hopes to make you happy by making you some great ravioli, a roast of pork(he loves pigs), or some perfect agnello sambucano, but most of all, he just wants you to eat well. Let the americano try, you might be suprised.

Philosophy

Why should we cook and eat a lamb from the opposite end of the planet when flocks of indigenous breeds graze everyday on the grasses around Pontebernardo? Especially when their valued meat has been praisedb y the Slow Food Movement as one of the top meats in all of Italy. The answer for us at La Pecora Nera is obvious. Purchase, cook and present only the freshest most local products available.

We apply this belief in all that we do. From our carrots, potaoes, chestnuts, pumpiks and many of the other products so bountiful in our region. We realize how fortunate we are to be living in in one of the richest gastromical areas in all of the world. That is why it's a must for us to research quality and fresh local products. In this way, we are able to reduce trucking pollution, support our local farmers, minimize our carbon footprint and present to you only the freshest, local products that are available at the time that you dine with us.

We have carefully selected our suppliers to ensure that only the best food is set upon our tables and presented to you- our guest. In this, we hope to inform you of the availabilty of local procuts within our region and hope to inspire you to seek out local food within yours.

Another way that we practice our beliefs is that we only use local, organic flours for our breads as well as our pastas. For us, it is also important to have only products of the season on our menu. You will not find tomatoes in December or broccoli in June. The menu of La Pecora Nera is constantly changing and reflects the products of the season as well as what is available at the local market in Cuneo. This kind of research is second nature to us and makes dining at our Osteria more geniuine as well as affordable.

Our research is never ending. We feel that our customers deserve the best and we strive to provide that for you. We hope that you relax, enjoy the view and know that what you are eating didn't come from another country or region, but right outside of our windows, here in the heart of Piedmonte.