Some documents found in the historic home at 30 Via delle Viole, indicate how the Good Father Inn was already serving travelers and the local community in 1890. The purchase of the house with adjoining farm for wine production dates back to 1923 when Cavalier Antonio Viberti and his family converted part of the house into a food mescita and salt and tobacco store.
His passion for wine led him to produce a Nebbiolo (which became the better-known Barolo Buon Padre in later years) that was exclusively served in the tavern. The multiple activities enabled Antonio Viberti to secure employment for his children during the years of the “malaise” (a period of particular economic hardship immediately following World War II). In particular, Giovanni Viberti after marrying Maria Rosso decided to continue the restaurant and wine production business.
The name of the restaurant “Good Father” is reminiscent of the old hospitality of a cozy tavern, a gathering place, a certainty.
In the routine of work in the fields, the travels of merchants and vignerons, a welcome stopping point was in the Langa story: the Good Father.
A place where the simple stop and refreshment has been intertwined for over a century with the exchange of ideas, the more or less heated discussions of local merchants and winemakers, the fun, the joy of living, the moment of celebration and the art, even the more figurative art of local artists, such as Oreste Tarditi, who in the 1980s loved to spend entire afternoons within the walls of the Good Father.
The ‘Good Father’s soul remained the same today. It encapsulates that spirit of welcome and hospitality that was there then. Today the internationality is given by its guests who come from all over the world with the desire to be with family, to taste tradition. Few place settings, simple appearance, consistent pursuit of quality over time, and decisive.
Buon Padre today represents a bastion of Langa dining, directly run by the Viberti family , which has been carrying on a piece of Langa history since 1896.
