Cuneo, not "Italy"
Cooking from one town
Fabio Rua grew up in Cuneo, an hour south of Turin, and built the menu from the food of home — brasato, fresh egg pasta, arancini. Piedmontese, not pan-Italian.
LA PIOLA CUNEO → LEEDS · EST. 2022
A little tavern from Cuneo, hidden under Park Square.
Fabio Rua left a town at the foot of the Alps and quietly opened a Piedmontese kitchen in a Leeds cellar. Fresh pasta, wine-braised beef, arancini and pizza — made on site, served the way home does it.
The chef is in
He works every table
This is a piola — a village tavern where the cook knows the room. Fabio is usually the one who greets you, and the food is made fresh on site, not bought in.
Park Square
A cellar under the square
Down a flight of stairs off Leeds’ Georgian financial quarter, an intimate underground room facing the Park Square gardens. Small, so a table is worth booking.
From Cuneo to Yorkshire
Missing home, he cooked it here instead.
“Italian food is all about the simplicity of good-quality ingredients, prepared with experience and love for your guests. I find lots of similarities with Yorkshire — rich, bold dishes like braised beef.” Fabio Rua, chef-ownerRead the story
