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Philosophy

LORTO was conceived on the idea of giving a primary role to the vegetable world, which becomes the protagonist of the dish, leaving animal proteins a marginal role, of pure flavor and seasoning. The perfect representation of the cooking concept is the “Cabbage 2.0,” which consists of two main ingredients: cabbage, a poor ingredient, is the protagonist; non-starring actor, chicken, in a version of sauce as an accompaniment.

Fish, whether from the sea, lake or river, makes its way into this tasting path, showing the potential of also less commonly used fish, but which turn out to be fundamental in our attempt to minimize all waste in the kitchen, using every part of the product to compose the different elements of the dish.

Gamberi LORTO ristorante
chef Lorto ristorante
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Charles
Joshua
Pearce

Born in 1992 in London but of Scottish roots, he has always had a strong passion for the food and wine industry. He has gained his experience around the world: from San Francisco to Barcelona, via Milan and London.

His style is a fusion of traditional Italian flavors with those of international cuisine.

He has been collaborating with Chef Ribaldone since 2019.

Chef Ristorante Lorto
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Chef Ristorante Lorto

Andrea
Ribaldone

Milanese by birth but Piedmontese by family and education, he founded his first restaurant management company in 2012, which has helped a number of restaurants-including I Due Buoi in Alessandria, Osteria Arborina in La Morra and Lino in Pavia-win the highly desired Michelin Star.

A dynamic personality, always open to new challenges.

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The brigade

The front-of-house and kitchen team consists of very young people from all over Italy, some with important backgrounds and others just getting started, but all with the same passion and enthusiasm for this work and in love with the Nordelaia project.

Contact
Us

Restaurant building 

Via Piazze 14, 15010 Cremolino (AL)

Bookings at 0143 038045
or by email at info@nordelaia.com with object of the email “LORTO RESERVATIONS”
Or book HERE
Make a reservation