La Sbornia



Passionate about cooking from a young age, inebriated by the scents of her mother’s homemade pasta and by the countless flavours of the rich Apulian land, she was inspired to experiment with catering for fun.

Strengthened by her belief, she starts her culinary journey that led her to cultivate her passion, initially in the restaurants of her homeland, Puglia, then she  moved to London where she worked for chef Massimiliano Blasone and later with Alain Ducasse at The Dorchester as head of bakery and pastry.

Back to Italy she started to work at the Antica Corona Reale in Cervere, than at Arnolfo at Colle Val D’Elsa in Toscany and at Vescovado at Noli in Liguria.
She then returned to Piedmont, where she worked with chef Alessandro Boglione and where she decided to stay definitly, in the Langhe Region.

And in Piedmont starts her dream: the Sbornia in Verduno borns.


This prestigious project takes its shape in Verduno and it represents the story of a territory which has been able to transform itself, from poor to prosperous reality, thanks to its most precious product: WINE well represented by the bottle, architectural element that distinguishes the Sbornia restaurant. 

L’edificio si disloca su due piani, la zona conviviale de La Sbornia e il ristorante gourmet Antipodi, uniti proprio dalla bottiglia.

Il lounge food La Sbornia, uno spazio conviviale dove è possibile gustare una cucina semplice, fare un aperitivo o terminare la serata con un distillato oppure un cocktail.

Il concetto di questo elegante bistrot è quello di una cucina aperta, dove poter fare tappa durante un tour nella langhe, attendere gli amici prima di una cena o salutarsi dopo un pranzo in tutta tranquillità.

New things are created by the artists


 Antipodi  embodies the tradition of the wonderful Unesco heritage area: the Langhe.

A restaurant where lunch or to have dinner with a wonderful panorama to the hills and the vinyards, daily inspiration for Carmela and her team. 

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