La Lumira

Castelfranco Emilia is not just a district or a simple municipality; it serves as a symbolic crossroads between Bologna and Modena, a middle ground and often a battleground for the claim over the origin of the tortellino. Yet in the cuisine of Carlo Alberto Borsarini, divisions are few and far between.
At La Lumira, a long-standing and highly acclaimed restaurant consistently run with success and dedication by the same family, Castelfranco is reimagined as a point of union—so much so that even the hyphen between Emilia and Romagna seems to disappear.

Few interpret cuisine with the intellectual depth and cultural sensitivity of Borsarini. His vision expands the scope of each dish, wrapping it in layers of thought, knowledge, and reverence for what a moment, a dish, or a specific place can represent. His identity in the kitchen is constantly recognizable, never off-balance—anchored in tradition, but equally lucid, curious, and contemporary in its dialogue between past and present.

Within the rich and varied recipe collection of La Lumira, guests are assured a seat surrounded by warmth and care, to enjoy a tortellino brimming with meaning: preserved in a traditional broth or elevated by the chef’s hands and mind—working in unison—whether breaded or served in a delicate bean broth.

At lunchtime, one might find comfort in dishes steeped in ancestral and popular appeal, such as green tagliatelle with ragù and peas, or the cutlet with arvaja, a beautifully rustic rabbit with fried polenta, or the timeless Parmigiana Reggiana—a true classic. New dishes appear each year, capturing the memory and imagination of the diner. One recent standout: a butter and sage tortellone, a surf-and-turf creation made with silky spirulina-infused pasta, filled with ricotta and 8-petal toma cheese for a savory, herbaceous echo, and dressed with lavender butter that tempers the often heavy-handed richness of this type of recipe.

Borsarini’s mastery in selecting and applying the most suitable cooking techniques is reflected across every pairing, from pasta to land and sea ingredients, with harmonious touches from international cuisines. His raw materials favor small artisanal producers, often serving as a direct and traceable link to the surrounding territory.

This spirit of inspiration and delight extends into the desserts, which carry just as much technical precision and narrative personality. Standouts include the “Life on Mars” snack or a solid reinterpretation of zuppa inglese, combining innovative gestures with evocative brilliance.

In the dining room, alongside the warm hospitality of his wife Concetta and the loyal Marco, the experience is enhanced by the graceful, passionate contribution of young Davide Cifà. His cocktail and spirits pairings perfectly match the essence and character of a restaurant that manages to translate a chef’s personal and ideological journey into a thoroughly accessible culinary story.

After all, Borsarini also leads a large collective of restaurateurs at Palazzo Re Enzo, heading the Tourtlen association and its renowned festival, where he celebrates tortellino with an official De.Co. designation.

Parmigiana Reggiana

CaseificioValsamoggia(caseificio),IlMondoSenzaGlutine(negozio gluten free),DolciTentazioni(pasticceria-tabaccheria)