Olmo

Wood-Fired Restaurant

A country trattoria, a handful of tables, a glass of wine. In many ways, this is where the Borgo first began to take shape, around something as simple and timeless as gathering together at the table.

Today, Olmo still carries something of those beginnings. Fire belongs to this place even before it belongs to the kitchen. The wood-fired oven, the glowing embers and their gentle crackle are part of the atmosphere of rooms overlooking the hills of the Oltrepò.

Inside, large windows bring the landscape into the restaurant. Outside, during the warmer months, the terrace becomes almost a little village square, gathered around the elm tree that gives Olmo its name.

Above all, Olmo is a place to come and eat. Simply, unhurriedly, with the pleasure of being together around a table.

The Cuisine

This is a borderland.

The Oltrepò belongs to Lombardy, but looks towards Piedmont, meets Emilia and stretches south towards Liguria. Cultures, ingredients and culinary traditions have always travelled across these borders, mingling without losing their individual identities.

Olmo’s cuisine is born from this geography.

It begins with the territory without feeling confined by it. We source vegetables, meat, cured meats, cheeses and flour as close to home as possible, building relationships with farmers, breeders and artisans.

Not because we want to follow a rule or make a statement about food miles, but because knowing the people who produce the ingredients we cook with is part of our craft.

Tradition remains our starting point. We are interested in its gestures and techniques, in its ability to use everything, to preserve, transform and wait.

Then come fire and embers, fermentation, slow cooking, preserves, acidity and the touch of bitterness that belongs naturally to both the land and its cuisine.

Above all, there are the seasons. More often than not, they are the ones that decide what we cook.

Our bread is made every day from sourdough starter, flour, water and time.

Pizza follows the same philosophy, exploring different doughs, fermentations and textures. Bread, pizza and cooking are not separate worlds. They are different ways of working with the same raw ingredients.

We do not seek to surprise at all costs. We would rather leave you with something you recognise: a flavour, a gesture, perhaps even a memory.

The chef

Born in Turin in 1971, Ivan Milani began his professional journey in Piedmont and the Langhe.

Over the years, his career has taken him through very different kitchens and projects. In Busca, in the province of Cuneo, he led the transformation of San Quintino Resort. In Turin, he was involved in creating the gastronomic concept for the Intesa Sanpaolo skyscraper, helping to shape its different culinary identities, including the Piano35 restaurant.

Milan followed, where he led the kitchen brigade at Al Pont de Ferr on the Navigli, and then Cesena, where he became chef at Villa Monty Banks in 2021.

And then came the Oltrepò.

A place Ivan chose personally even before he chose it professionally. He moved here and began to discover the territory through its people, its producers, its countryside and its seasons.

Here, he found something that had always belonged to both his personal story and his cooking. Piedmont, Lombardy, Emilia and Liguria are close enough to influence one another, yet different enough to preserve their own identities.

It is a geography that mirrors his own: Piedmont, where his story began; Emilia, present in the cooking of his mother; and the sea and Liguria, woven into his family memories.

From this encounter comes a cuisine that feels no need to choose which side of the border it belongs to.

A cuisine shaped by memory, but without nostalgia. By technique, without the need for technique to be on display. By a sense of place, without turning it into a slogan.

At its heart are respect and responsibility: for everything that enters the kitchen, for the people who produced it, for the time needed to transform it, and for those who will ultimately sit down at the table.

Because before cooking becomes a way of telling a story, it is an act of care.

Olmo

Wood-Fired Restaurant

The Cuisine

The chef

Olmo Restaurant

Da vivere, da gustare

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