Rugged, handsome and charismatic, Berardino Lombardo is the product of his native region, the Sannio. Ever since he can remember, the land, its people and the food have been a constant source of inspiration in every aspect of his work – both as a chef as well as a world-class breeder and producer of pork and cured meats.
Chef Lombardo is a man with a mission. Born and raised in the Sannio, he is passionate about maintaining the great culinary traditions of Southern Italy. He has spent years tracking down local recipes, cajoling mothers, grandmothers and great-grandmothers into sharing the cooking wisdom that has been handed down from mother to daughter. His philosophy is based on three basic principles: respect the land, follow the seasons and always keep in mind the history behind each recipe. His organic farm supplies the ingredients used in his recipes. He raises fruit, vegetables, geese, ducks, guinea hens, cows and the famous maiale nero casertano, once on the verge of extinction. He produces fine cured meats and salamis as well as a unique creation of his own invention, “la Stringata”, the result of tying together lard, bacon and loin of pork – hence the name – ‘stringed’.
In the early 90’s Berardino launched and ran La Caveja, one of the region’s best-known restaurants. But such was his desire for perfection, he decided to create his own estate where he could grow the produce for his new restaurant according to his own strict guidelines. At Terre di Conca, with its 40 hectares of organically grown farmland, Berardino could finally dedicate time to accumulating a seed bank for local varieties of heirloom fruits and vegetables, many of which are on the verge of exctinction. But he is best known for his selective breeding of the Casertan black pig (maiale nero Casertano), once on the verge of extinction, which roam in the woods on his estate.
Here is what the food critics say about Berardino Lombardo:
Faith Willinger, author of Adventures of an Italian Food Lover:
“Berardino’s organic farm supplies the restaurant with poultry, rabbits, pork, salumi and a garden of heirloom vegetables and fruits. The menu is pure tradition, with local just-made mozzarella, sheep’s milk ricotta, and polenta sauced with sausage, for starters”…”The bread is outstanding, baked in their wood-burning oven”…”There’s local pecorino aged in barrique casks, caciocavallo cheese aged six, twelve, or eighteen months, jam tarts (with homemade jam from organic heirloom fruit), conventuali butter cookies, spiraled with nuts and raisins, and scauratielli, or boiled cookies drenched with honey and orange zest. ”
Luciana Squadrilli (Gambero Rosso):
Berardino Lombardo has invented “La Stringata”, a monument to flavour and an extraordinary example of cured pork.”
Luciano Pignataro:
“This is one of those rare places that should be kept jealously secret and revealed sparingly only to those capable of appreciating the state of euphoria that comes when every pleasurable sense is fullfilled; like that offered by Berardino Lombardo, anthropological chef-turned-farmer-and-breeder who, with his wife Antonietta, have created a breath-taking restaurant, situated amidst ancient chestnut groves and the extinct volcano of Roccamonfina.”
Berardino Lombardo è animato da una grande passione per la sua terra d’origine e la applica da sempre in tutti gli aspetti della sua attività. Creando anni fa il ristorante La Caveja e basandone la cucina ed il successo su ricette e prodotti assolutamente locali e di qualità, ha sviluppato il suo interesse al punto di decidere di avviare la sua propria Azienda, Terre di Conca, su bellissime colline in vista del suo paese. Qui l’esperienza maturata in cucina e l’amore per la terra ed i suoi frutti stagionali si combinano; la profonda conoscenza delle varietà locali di ortaggi, frutta ed olive come pure l’allevamento di galline, faraone ed oche. Infine ed ancora più speciali i selezionatissimi maiali neri casertani allevati quasi in libertà: oltre agli ottimi salumi classici, Berardino ne ha creato uno suo da gustare solo qui. La stessa ricerca è applicata nelle ricette spesso recuperate nei giorni di mercato incontrando gli anziani della zona.