Domenico Sepe

Chef Nicola Laera's culinary philosophy is a profound dialogue between his dual heritage: the sun-drenched, ingredient-focused traditions of Puglia (from his father) and the robust, preservation-rich mountain ethos of the Ladin region (from his mother). He masterfully conciliates these seemingly antithetical cultures, drawing on Puglia's premium produce, olive oils, and dairy expertise, alongside the Alpine strengths of fine meats, wild game, an abundance of tubers, and time-honored preservation techniques. His approach is deeply rooted in an unwavering respect for the territory and its raw materials. Initially underestimating the bounty of the mountains, Laera's experience has cultivated a relentless drive to seek out and valorize high-quality Alpine products and honest producers. He views 'chilometro zero' not as a fleeting trend, but as an essential commitment to quality, animal welfare, and fair trade, carefully balancing proximity with integrity, exemplified by his refusal of non-local meats. At the core of his vision is the belief that the true essence of a dish lies in its ability to captivate the palate and evoke genuine emotion, surpassing mere aesthetic appeal. This principle guides his minimalist style, influenced by Puglian cuisine's celebration of simple, exceptional ingredients, ensuring that each component speaks for itself with directness and savouriness. Mentored by the esteemed Norbert Niederkofler, Laera embodies the lessons of perseverance and profound conviction in his craft, extending his love for the mountains – its silence, purity, and imperfections – directly into his culinary creations. Chef Laera's technical mastery is characterized by a "finezza nelle preparazioni" (finesse in preparations), marrying precise execution with an intuitive understanding of flavor. His dishes consistently demonstrate a sophisticated interplay of contrasts, harmonizing sweet, spicy, and wild notes, as exemplified in his use of game and root vegetables. While prioritizing the palate's experience, his plating is meticulously crafted, focusing on dishes that "hanno una storia da raccontare" (have a story to tell) rather than just visual spectacle, often concluding with rustic, elegant touches like herbs "snowing" over a finished plate. Among his most renowned creations are: * Canederli di Graukäse (gray cheese dumplings) * Cajinci arstis (homemade potato and pasta ravioli filled with ricotta and spinach) * Risotto alla rapa rossa con ficu e bottarga (red turnip risotto with figs and bottarga) * Zuppetta di lumache con prezzemolo e caviale di salmerino (snail soup with parsley and Arctic char caviar) * Testina di vitello con cipolla rossa, capesante e topinambur (calf's head with red onion, scallops, and Jerusalem artichoke) * Maialino croccante cotto a bassa temperatura con anguilla e rapa marinata (crispy suckling pig cooked at low temperature with eel and marinated turnip) * Riji: Riso “Vialone nero” alla zucca, ristretto di lepre, mostarda e tartufo nero (Vialone Nero rice with pumpkin, hare reduction, mostarda, and black truffle), a winter dish highlighting wild Dolomite flavors. * Spaghetti tiepidi di Kamut con porcini crudi, erbette, battuta di manzo e Bagòss (Lukewarm Kamut spaghetti with raw porcini, herbs, knife-beaten beef, and Bagòss cheese), a dish encapsulating his Puglian-Ladin fusion.