La Cantinetta
In a strategic spot along Via Roma, just a few steps from the Town Hall and, in particular, from the various wineries magnetically attractive to tourists, La Cantinetta (Ristorante Brezza until 1994) is one of the landmarks for the Italian or foreign devotee of fine food desirous of stopping in Barolo to enjoy the classics of the Langhe. Following their success with launching and managing a restaurant in Castagnito, in the Roero, Maurilio and Paolo Chiappetto transplanted La Cantinetta, name and all, to the Langa, with Maurilio holding down the front of the house and Paolo in the kitchen. Their goal was a traditional cuisine that would introduce some modest innovations using the wonderful basic ingredients of the Langhe.

The restaurant is often brimming with customers, many of them outdoors in fine weather, at the tables right in Via Roma or in the rear (4 tables for about 20), or inside (seats for 35-40), in an atmosphere full of colour, light, and modern furnishings. Visitors come to savour a pleasantly endless list of antipasti, usually selecting a minimum of 4 or 5, from paper-thin sliced carne cruda di Fassona, Russian salad with day-fresh vegetables, salt-cooked vitello tonnato con salsa delicata, leek flan with sweet red peppers, peppers stuffed with anchovies bagna cauda style, cacciatorini or Langa salame; only to pass on to marvel at the lightness of the handmade tajarin, or beautifully thin, egg-yellow tagliatelli, served al ragù, with sugo d’arrosto, or with butter and sage; or perhaps the delicately-flavoured meat-stuffed agnolotti del plin, or the homemade potato gnocchi with Castelmagno cheese or al ragù.L’uovo in pasta is another specialty always on the list: a large but delicate raviolone wrapped around an egg yolk and topped with a few truffle flakes, when, that is, truffles are in season and don’t cost an arm and a leg. Always present, too, is the beef braised in Barolo, rabbit baked or with vegetables, guinea-fowl, and winter-time’s masterpiece, the trolley of bolliti misti or mixed boiled meats, with bagnet vert and a variety of sauces, along with its ideal partner, a glass of juicy Barbera. 

Paolo Chiappetto, whose wife Tiziana Brezza belongs to that renowned winemaking and restaurateur family of Barolo, is proud of introducing glazed duck with Barolo, prepared almost rare, and “amuses himself” with dishes such as fillet of salmon trout from the Langhe streams, served with vinegar zabaione; boar in Barolo (the upper Langa teems with them); tripe, and in particular the now very-hard-to-find finanziera alla piemontese, which he can offer only thanks to a special arrangement with a butcher who can supply him with all the indispensable ingredients: sweetbreads, spinal cord, etc.
As soon as one enters, it’s obvious that La Cantinetta is a temple to Bacchus & Co., with a magnificent array of shelves filled with large bottles of Barolo, Dolcetto d’Alba, Barbera d’Alba, and so on, all for sale, with fairly moderate price-tags, plus the best wines from the established, the famous, and the just-emerging producers of the Langhe and from Piedmont in general. Wine by the glass offerings can keep the dinner tab down as well as furnish a splendid introduction to a range of Barolos.

La Cantinetta
Via Roma, 33
12060 Barolo (CN)

+39 0173 56198
+39 0173 56198

La Cantinetta

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