Michael Beutler returns to the Raia with Oak Barrel Baroque, a work that resembles a country chapel, a small theatre, a refuge. Artdaily tells about this new project and the principles that inspired it.
Supper, a magazine devoted to high-end hotels and restaurants, has dedicated an article to hotels that offer sustainable food menus. Locanda La Raia is one of them.
On October 2, a new work by Michael Beutler for the La Raia Foundation was inaugurated: OAK BARREL BAROQUE . On this occasion was staged the performance of Aline Nari "Care Selve. Florilegio".
We are thrilled to be featured in the Financial Times in a piece about the best autumn escapes in Italy.
Michael Beutler, four years after his project BALES 2014/2017 , returns to Gavi to create Oak Barrel Baroque for Fondazione La Raia–arte cultura territorio, a work composed of wooden beams and barrique staves, inspired by the architecture of Palladio and the typical Italian churches in small town squares. A shelter, a place in which to linger, a small theater where the performance Care Selve. Florilegio by Aline Nari will be staged during the opening.
La Raia, a project which presents a multitude of facets starting from the Locanda, where you can take the time to get familiar with our approach to biodynamic farming, our wines and the dishes of Tommaso Arrigoni. Here, all well told by Piero Rossi Cairo to Jillian Dara of Forbes.
Architectural Digest Germany reports the ten charming hotels in Italy. Among them Locanda La Raia!
"Tre Bicchieri", Gambero Rosso's business weekly, asks Piero Rossi Cairo about export trends, choices in foreign markets and the next challenges for Italian wines, starting from La Raia's own goals. Thanks to Lorenza Gentile for hosting us in this column.
Eleven years ago a project was born at La Raia that makes us prouder every year: a Waldorf-Steiner kindergarten welcoming more than thirty children who grow and learn in contact with nature every day. Caterina Rossi Cairo, who founded the kindergarten, run by the Cascina del Melo association, tells the story to Anna Dichiarante of Green&Blue - La Repubblica.
The brand new magazine Orlando travels through Piedmont and discovers the wineries who have a keen interest in art and the preservation of the landscape. La Raia is amongst them.
In D La Repubblica, Magda Mutti takes a trip back to the 1980s at the table, among evergreen dishes such as beef carpaccio and equally loved wines: Pinot Grigio, Marzemino, sparkling Barbera and Gavi, including La Raia's biodynamic Gavi.
Lively and balanced: this is La Raia's Gavi 2019 according to Marco Trabucco of La Repubblica. We think he got it exactly right. What do you think?
