At Ristorante La Baita, we believe in authentic, sustainable cuisine that respects the raw ingredients. Our “from nose to tail” philosophy values every part of the animal, reducing waste and honoring the work of farmers. As Fergus Henderson, the father of this approach, says: “Nose to tail eating is not just a philosophy, it’s a way of life.”
We collaborate exclusively with local producers and ethical farms: every cut, every ingredient tells a story of territory and passion. Our menu is seasonal & dynamic — it changes with the rhythm of nature and what the mountain offers us. When one cut runs out, another takes its place. No waste, only authenticity.
In summer, we source from the alpine pastures of the Blenio Valley, where animals graze freely, providing us with very fresh dairy products and uniquely flavored meats. In autumn, alpine cheeses and pork raised at high altitude arrive: the true farm-to-table experience of Ticino.
All dairy products come from local dairies, a symbol of quality and true zero kilometers. Fruits and vegetables follow the same logic: local first, Swiss only if necessary. Always based on seasonality, of course. As Massimo Bottura said: “Cooking is a call to act — to respect ingredients and give them a second chance.” At La Baita, every dish is an act of love towards nature, tradition, and the future of our land.
The Protagonist
GIOSIA PERONI – Owner
Born in Erba on July 11, 197* (too many years ago, but he doesn’t show it). Since childhood, he has shown a genuine passion for the world of catering, starting his career among the scents and colors of fruits and vegetables. After a successful career in the food sector around Lake Como, he decided to change his life and cross the border to settle in Switzerland.
After various experiences in the restaurant industry in Ticino, Giosia decided to start his own business and opened Bar Rex in Olivone. From there began a new adventure filled with passion, sacrifice, and—of course—great satisfaction.
Today he writes a new chapter with La Baita, fulfilling a dream he has cherished since childhood: to have a restaurant of his own. A place where tradition, quality, and conviviality come together every day.
Wine lover, passionate about Michelin-starred restaurants and good food, she continues to study, taste, and travel to grow both as a professional and as a person. Determination, curiosity, and an open mind to change are her secret ingredients.
Favorite food: cassœula (obviously)Favorite wine: Krug — a perfect pairing with his cassœula, according to a connoisseur.Hobby: sleeping (when the weather allows)Favorite city: New York City… right after Olivone, of course.Future goals: stay tuned — the story has just begun.