La Lumira

The story

La Lumira: Emilian Modern Cuisine in Castelfranco Emilia

The Chef and His Vision

Carlo Alberto Borsarini was born in Castelfranco Emilia in 1969 and works in the very restaurant that belonged to his father Carlo until 1987. Though he earned a diploma in accounting, he says he was born in the kitchen. His culinary journey began with wine – he became a sommelier in the early 1990s, training his palate and learning the rules of gustatory balance. Today, his cooking is defined by a phrase he coined: “emilianoromagnola senza trattino” – Emilian-Romagnol without a hyphen. It means he draws inspiration from the ancestral dishes of the entire region, even the most extreme, while freely applying modern techniques, contemporary presentations, and ingredients from around the world. “It’s my world, seen from here,” he says.

A Cuisine Rooted in Tradition, Reimagined

Borsarini’s approach is not passive reproduction. He wanted to bring the message of traditional Emilian cuisine into the third millennium. For five years, he surrounded himself with foreign assistants, mostly from Asia, creating a genuine exchange of knowledge. The result is a menu that changes with the seasons. Classics like filetto di angus all’aceto balsamico have kept the same presentation since the 1970s – a dish that remains remarkably contemporary. Rabbit and young rooster from Valsamoggia offer forgotten textures with modern flavours. The restaurant’s location, at the edge of the historic centre of Castelfranco Emilia, sits in the heart of Italy’s Food Valley, where products like Parmigiano Reggiano, Aceto Balsamico Tradizionale di Modena, and Lambrusco originate. Tortellini in brodo, a layered archaeological recipe dating to the 13th century, is given a “Darwinian evolution” here, celebrating its mutations and micro-differences.

Michelin-Recommended Excellence

La Lumira has earned a place among Michelin’s recommended restaurants, a recognition that reflects Borsarini’s ability to honour Emilia-Romagna’s deep culinary heritage while looking forward. The dining room offers a warm, refined atmosphere, with outdoor seating for warmer months and a carefully curated wine list that includes the region’s best labels. This is a restaurant where the past and present meet with energy and respect – a true taste of modern Emilian cuisine.