The Restaurant - The Halls
The offer of the rooms is varied and lends itself to multiple uses, with countless design options.
The "Hall of St. Ignatius" Salon of the historic restaurant, completely refurbished, with particular care aids that allow use as conference rooms, meetings and conferences.
The "Room" The oldest of the rooms, the first to be built, following the connection of two old barns.
The "Hall of leaves", too, is historical and is derived from a stable, magazine as intimate room.
The "Salone The Lunelle" - a new building with indoor pool and kitchen, designed to become a relaxing and good food. A versatile room for your wedding, christening, communion ...
As far as i'm concerned I would talk of philosophy, that is love of knowledge of food flavours to get to taste true. In fact all the work done in the kitchen find its mission in the search of taste, eliminating of the course all that is chemical.
The hotel Lusiana offer its guests many possibilities : relax, sport and fun but our excellence come from our kitchen because its owner is also the Chef and precisely Mr Luigi Bergamino. In the last years he has been studing wine and food tours for those who want to know this beautiful ( and good ! ) land. Moreover the central location of the
hotel Lusiana give a possibility to search together products of Valli di Lanzo, Canavese and arrive in the nearby Savoy.
The paths of taste are too great, you can take tours in search of typical products - Toma (cheese), Mutianeng, Turgia (salami), meat Fassone, Salampatata - and taste traditional courses, in some cases, with a modern twist as the Miassa.
For the most sweet tooth we have the traditional pastries such as the famous Torcetti and ice cream handmade day by day with high quality raw materials.
The excellence is not given only by the rich choise of products but also by the particular cooking, in fact the Chef uses also low temperature cooking know as "vacuum cooking".
Moreover we remenber to our guest that in agreement to total respect with the guidelines given by the professional of ecology we try to utilize "products to Km 0 ". It mean to buy raw materials from producers of our place. In any case we produce from ourself some products mainly the herbs of the field. There is also possibility to follow the Chef while collecting it ,receiving many notions of their use in the kitchen.
We also remind to lovers of vine that even if there aren't vineyards in our place we are very close to Canavese. The vineyards on Serra's hill and on Alps Carema between vineyards and castles in the land of Erbaluce's Caluso .