{"title":"PIEDMONT","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/serralunga2-1400x875.jpg?v=1765562695\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e© PHOTOGRAPH BY AZ. AGRICOLA ALESSANDRO RIVETTO\u003c\/strong\u003e\u003c\/h5\u003e","products":[{"product_id":"barbera-dalba-doc","title":"BARBERA D'ALBA DOC","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e bright ruby red colour with full tones. The nose is dominated by sensations of ripe red fruits. The aroma is intense, with notes of blackberry and plum. The taste is full-bodied and delicately tannic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing:\u003c\/strong\u003e dishes with rich flavours, pasta, white and red meats, cheeses and cured meats.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eVineyard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMunicipality: Alba\u003c\/p\u003e\n\u003cp\u003eSoil type: clay, limestone\u003c\/p\u003e\n\u003cp\u003eGrape varieties: 100% Barbera\u003c\/p\u003e\n\u003cp\u003eYear: 2021\u003c\/p\u003e\n\u003cp\u003eHarvest: manual\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e after destemming and crushing, fermentation takes place at controlled temperatures (around 30°C) in steel tanks. Maceration lasts approximately 12 days. Aged in Slavonian oak barrels for approximately \u003cstrong\u003e10 months\u003c\/strong\u003e, then in the bottle for several months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 14%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 18 °C\u003c\/p\u003e\n\u003cp data-type=\"accordion\" data-state=\"close\" class=\"rw-sm__title js-accordion\"\u003e\u003cstrong\u003eAwards and distinctions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-type=\"accordion\" data-state=\"close\" class=\"rw-sm__title js-accordion\"\u003eWine Enthusiast 2015 — 89\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882543456600,"sku":"VIN-RO-0003-B","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF1777.jpg?v=1758292359"},{"product_id":"barbaresco-docg","title":"BARBARESCO DOCG","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003eAlessandro Rivetto produces two Barbarescos, both with grapes from the Montersino \u003cem\u003ecru\u003c\/em\u003e. For this classic Barbaresco DOCG, bunches from the west side are used, which receive sun until dusk. Here, the soil is slightly darker and gives body to the wine, which is ready to drink after the canonical aging of 18 months in wood and 12 in bottle. Because it has a soil richer in water and less steep than the south slope, it differs from the Barbaresco DOCG Montersino.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e ruby colour, with garnet hues. Intense aroma of ripe cherries and complex notes of minerals, tea leaves and rose petals. Pronounced and ripe tannins, fresh acidity and a rounded and feminine structure. This Barbaresco demonstrates incredible delicacy, excellent balance and a long, persistent finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing suggestions: \u003c\/strong\u003eroasted white meats, roasted veal, grilled vegetables, stews, game dishes, risotto and cheeses. The right wine for a tasting menu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--vineyard\"\u003e\n\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMunicipality: Alba\u003c\/p\u003e\n\u003cp\u003eSoil type: clay, limestone\u003c\/p\u003e\n\u003cp\u003eGrape varieties: 100% Nebbiolo\u003c\/p\u003e\n\u003cp\u003eVintage: 2019\u003c\/p\u003e\n\u003cp\u003eHarvest: manual\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e destemming, crushing and cold maceration for 2 days, after which fermentation takes place at a controlled temperature in steel tanks. Maceration lasts approximately 20 days. Aged for \u003cstrong\u003e26 months\u003c\/strong\u003e, of which at least 9 in oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 14.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--revews\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--reviews\" data-type=\"accordion-container\"\u003e\n\u003cdiv class=\"rw-sm rw-sm--col- __rw-sm\"\u003e\n\u003cp class=\"rw-sm__title js-accordion\" data-state=\"close\" data-type=\"accordion\"\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 18 °C. Open the bottle at least 2 hours before serving.\u003c\/p\u003e\n\u003cp class=\"rw-sm__title js-accordion\" data-state=\"close\" data-type=\"accordion\"\u003e\u003cstrong\u003eAwards and distinctions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"rw-sm__title js-accordion\" data-state=\"close\" data-type=\"accordion\"\u003eWine Enthusiast 2024 — 93\u003cbr\u003eWine Enthusiast 2019 — 92\u003cbr\u003eGuida Vinibuoni d'Italia 2017 — 4 Stelle\u003cbr\u003eWine Enthusiast 2014 — 91\u003cbr\u003eDecanter 2014 — Asia Wine Awards 2014 - Silver\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882541785432,"sku":"VIN-RO-0001-B","price":33.9,"currency_code":"EUR","in_stock":true},{"title":"1.5","offer_id":49882708902232,"sku":"VIN-RO-0001-CL","price":78.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF1785_18bad3c1-8810-420c-8560-d74260dc03b0.jpg?v=1758291820"},{"product_id":"barolo-docg","title":"BAROLO DOCG","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe king of Italian wines:\u003c\/strong\u003e the territory where Barolo is produced covers 11 small villages, namely Barolo, which gives it its name, La Morra, Verduno, Serra Lunga d'Alba, and Castiglione Falleto. To be considered a Barolo, it must comply with several rules, the most important being aging for a minimum period of 38 months. Barolo is a wine that improves with bottle aging, so cellaring is recommended.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e garnet colour with orange reflections, intense and ethereal aroma. Its flavour is austere but velvety, robust, and harmonious. Elegant with sweet and soft tannins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMunicipality: Barolo\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSoil type: clay, limestone\u003c\/p\u003e\n\u003cp\u003eGrape varieties: 100% Nebbiolo\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYear: 2018\u003c\/p\u003e\n\u003cp\u003eHarvest: manual\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e destemming, crushing, and cold maceration for 2 days, after which fermentation takes place at controlled temperatures in steel vats. Maceration lasts approximately 20 days. Aged for a period of \u003cstrong\u003e38 months\u003c\/strong\u003e, of which at least 18 in oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 14.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 18 °C. Open the bottle at least 2 hours before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAwards and distinctions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWine Enthusiast 2018 — 91\u003c\/p\u003e\n\u003cp\u003eWine Enthusiast 2020 — 90\u003cbr\u003eDecanter Asia Wine Awards 2016 — Bronze medal\u003cbr\u003eWine Spectator 2016 — 89\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882544865624,"sku":"VIN-RO-0005-B","price":36.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF1792.jpg?v=1758292016"},{"product_id":"langhe-nebbiolo-doc","title":"LANGHE NEBBIOLO DOC","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003eThe grapes for this Langhe Nebbiolo are harvested from a vineyard between Sinio and Serralunga, the same type of \u003cem\u003eterroir\u003c\/em\u003e from which Barolo originates. This is the best Nebbiolo you can have: a ready-to-drink red, which can also be aged for about ten years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003c\/strong\u003eIt has a brilliant ruby red colour that fades with ageing. The aroma is delicate and fruity, reminiscent of raspberry and violet. On the palate, it is dry, smooth, velvety, and with good persistence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing:\u003c\/strong\u003e pairs very well with red meats, game, and roasts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sinio, Serralunga d'Alba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil type:\u003c\/strong\u003e clayey, calcareous\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varieties:\u003c\/strong\u003e 100% Nebbiolo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYear:\u003c\/strong\u003e 2022\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e the harvest is manual. After destemming and crushing the grapes, the must and skins remain in cold contact for about 30 hours, after which fermentation takes place at a controlled temperature in steel tanks. Maceration lasts approximately 15 days. Ageing for 12 months in Slavonian oak barrels and about 6 months in bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content:\u003c\/strong\u003e 14%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 18 °C\u003c\/p\u003e\n\u003cp class=\"rw-sm__title js-accordion\" data-state=\"close\" data-type=\"accordion\"\u003e\u003cstrong\u003eAwards and distinctions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"rw-sm__title js-accordion\" data-state=\"close\" data-type=\"accordion\"\u003eGuida Vinibuoni d'Italia 2017 — 4 Stelle\u003cbr\u003eVirgilio Pronzati 2016 — 50\/60\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882551812440,"sku":"VIN-RO-0009-B","price":18.9,"currency_code":"EUR","in_stock":true},{"title":"1.5","offer_id":49882696515928,"sku":"VIN-RO-0009-CL","price":60.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF1783_7126453d-7da8-4a52-9046-7fd5ac55f0df.jpg?v=1758292253"},{"product_id":"langhe-dolcetto-doc","title":"LANGHE DOLCETTO DOC","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003eAlessandro Rivetto's grandfather had a conviction: the best Dolcettos were those from the area between Treiso and Alba. Alessandro came to agree with him when he bought land in that region. The soil is clay-limestone, but its light sand gives slightly more intense aromas and colors. The Langhe DOC Dolcetto Alessandro Rivetto is a fruity and persistent red, which conceals its complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e very intense, bright purplish ruby color. The nose is dominated by fruity sensations, reminiscent of red fruits, such as black cherries. In the mouth, it is powerful and persistent over time, soft and balanced.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing suggestion:\u003c\/strong\u003e it is an all-meal wine, ideal for first courses with light sauces, white meats, and grilled vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eOrigin: \u003c\/span\u003e\u003c\/strong\u003eAlba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil type:\u003c\/strong\u003e clay, limestone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varieties:\u003c\/strong\u003e 100% Dolcetto. Indigenous grape variety from Piedmont.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYear:\u003c\/strong\u003e 2023\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e manual harvest. After destemming and crushing the grapes, fermentation takes place at controlled temperatures. Aged in steel vats until bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 13.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 16 – 18°C\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882548863320,"sku":"VIN-RO-0008-B","price":15.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF1793.jpg?v=1758292411"},{"product_id":"langhe-arneis-doc","title":"LANGHE ARNEIS DOC MATIRÈ","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003eArneis, an indigenous white grape variety from the Piedmont region, is often referred to as \"white Barolo\". \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003c\/strong\u003eStraw yellow colour with greenish reflections. The nose is delicate, fruity and slightly citrusy. On the palate, it is dry and fresh, with a persistent aftertaste. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing suggestion:\u003c\/strong\u003e excellent as an aperitif. During meals, it pairs very well with light appetizers, fish and seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eOrigin: \u003c\/span\u003e\u003c\/strong\u003emunicipalities in the Langhe region\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil type:\u003c\/strong\u003e clay, limestone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varieties:\u003c\/strong\u003e 100% Arneis. Indigenous grape from Piedmont.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVintage:\u003c\/strong\u003e 2023\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e the grapes are harvested manually. After destemming and crushing the grapes, the must and skins are left in cold contact for about 30 hours, followed by fermentation at controlled temperature in steel vats. Maceration lasts about 5 days. Ageing in steel vats.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 14%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 12º to 14 °C\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882546241880,"sku":"VIN-BI-0001-B","price":15.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF2335.jpg?v=1767304554"},{"product_id":"barolo-docg-riserva","title":"BAROLO DOCG RESERVE","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe king of Italian wines:\u003c\/strong\u003e the territory where Barolo is produced covers 11 small villages, namely Barolo, which gives it its name, La Morra, Verduno, Serralunga d'Alba and Castiglione Falleto. To be considered a Barolo, it must comply with several rules, the most important being aging for a minimum period of 38 months, which extends up to 62 months for the Reserva. Barolo is a wine that improves with bottle age, so cellaring is recommended.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e garnet colour with orange reflections, intense and ethereal aroma. Its flavour is austere, yet velvety, robust and harmonious. Elegant with sweet and soft tannins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMunicipality: Barolo\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSoil type: clayey, limestone\u003c\/p\u003e\n\u003cp\u003eGrape varieties: 100% nebbiolo\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYear: 2018\u003c\/p\u003e\n\u003cp\u003eHarvest: manual\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e destemming, crushing and cold maceration for 2 days, after which fermentation takes place at controlled temperature in steel tanks. Maceration lasts approximately 20 days. Aging for a period of \u003cstrong\u003e62 months,\u003c\/strong\u003e of which at least 18 in oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 14.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 18 °C. Open the bottle at least 2 hours before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAwards and distinctions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClub Enologique 2023 — 91\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGuida Club Enologique\u003c\/p\u003e\n\u003cp\u003ePunteggio 91\u003c\/p\u003e\n\u003cp\u003eAnno pubblicazione 2023\u003c\/p\u003e\n\u003cp\u003eAnnata vino 2015\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882545586520,"sku":"VIN-RO-0006-B","price":62.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF1787.jpg?v=1758291959"},{"product_id":"barbera-dalba-doc-leonilde","title":"BARBERA D'ALBA LEONILDE DOC","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003eThe story of this elegant and powerful Barbera is very special. In 2015, Alessandro Rivetto acquired a small plot of old vines from its owner, Ms. Leonilde. She explained that the vines had been planted in memory of the \u003cem\u003eLiberazione\u003c\/em\u003e (Italy's liberation from Nazism and Fascism on April 25, 1946) and that they were priceless to her, asking him to keep them intact and to put her name on the label. Alessandro did so.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003c\/strong\u003eBright ruby red colour, with full hues. The nose is dominated by sensations of ripe red fruits. The aroma is intense, with notes of blackberry and plum. On the palate, it is full and delicately tannic. It is a wine with good acidity and can be stored for about 10 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing:\u003c\/strong\u003e white and game meats, stews, grilled vegetables, and cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003eVineyard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMunicipality: Alba\u003c\/p\u003e\n\u003cp\u003eSoil type: clayey, limestone\u003c\/p\u003e\n\u003cp\u003eGrape varieties: 100% Barbera\u003c\/p\u003e\n\u003cp\u003eYear: 2020\u003c\/p\u003e\n\u003cp\u003eHarvest: manual\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e after destemming and crushing, fermentation takes place at controlled temperatures (about 30°C) in steel tanks. Maceration lasts approximately 25 days. Aging in wood for \u003cstrong\u003e18 months\u003c\/strong\u003e, 12 of which in Slavonian oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 14%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 18 °C\u003c\/p\u003e\n\u003cp data-type=\"accordion\" data-state=\"close\" class=\"rw-sm__title js-accordion\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75 L","offer_id":49882544079192,"sku":"VIN-RO-0004-B","price":19.9,"currency_code":"EUR","in_stock":true},{"title":"1.5 L","offer_id":49882671219032,"sku":"VIN-RO-0004-CL","price":55.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF1789.jpg?v=1758291862"},{"product_id":"langhe-nascetta-doc-albori","title":"LANGHE NASCETTA DOC ALBORI","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003eAlessandro Rivetto describes Nascetta as extravagant and complicated, and indeed, it demands a lot of attention: it must be planted in pots (just like flowers) and watered abundantly. He had his first experience with this semi-aromatic vine in 2002, but only decided to plant a vineyard in 2012. He was one of the first to invest in this indigenous grape variety, typical of the mountainous Langhe area.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Bright straw yellow in colour, it presents a delicate bouquet with notes of flowers, sage, and thyme, which are enriched with bottle ageing. On the palate, it is flavourful and mineral.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing:\u003c\/strong\u003e Excellent as an aperitif or to accompany appetizers, first courses, and fish-based dishes, including raw fish, and seafood, such as oysters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e Grapes selected from various municipalities in Langhe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil type:\u003c\/strong\u003e Clay, limestone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varieties:\u003c\/strong\u003e 100% Nascetta\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVintage:\u003c\/strong\u003e 2024\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e The harvest is manual. After destemming and crushing the grapes, the must and skins are left in cold contact for about 30 hours, followed by fermentation at a controlled temperature in steel tanks. Maceration lasts about 5 days. Aged in steel tanks and bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 13%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 11º to 13° C\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAwards and distinctions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnocibario 2016 — 51\/60\u003c\/p\u003e\n\u003cp\u003eJames Suckling: 91 points\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882524713304,"sku":"VIN-BI-0002-B","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF2336.jpg?v=1767304583"},{"product_id":"moscato-dasti-docg","title":"MOSCATO D'ASTI DOCG","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003eThe vineyard is located in San Rocco Seno d'Elvio, in the Montersino \u003cem\u003ecru\u003c\/em\u003e, an area where Barbaresco predominates. It is unusual for a Barolo and Barbaresco producer to dedicate precious space to non-Nebbiolo vineyards, but Alessandro preferred differentiation, creating a wine that few in that area produce, Moscato d'Asti DOCG. The clay-limestone soil makes this wine very fragrant and suitable for aging for about two or three years, unlike other more ephemeral Moscato wines. A surprising wine worth tasting. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e bright straw yellow colour with golden reflections, fine, lively and persistent \u003cem\u003eperlage\u003c\/em\u003e. Intensely aromatic aroma reminiscent of the typical fragrance of the grape, fruity and delicate aroma. On the palate, notes of yellow peach and ripe apricot, a very harmonious sweet flavour with the right balance between acidity and sugars.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing suggestion:\u003c\/strong\u003e it is the dessert wine par excellence, very versatile, also goes well with ice cream, fresh fruit and small pastries. If you want to go against common beliefs, try it with Gorgonzola, Mascarpone and walnuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: \u003cspan\u003eAlba, Acqui Terme and Strevi\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil type\u003c\/strong\u003e: clay, limestone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varieties\u003c\/strong\u003e: 100% Moscato\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVintage:\u003c\/strong\u003e 2023\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e harvesting is manual. Winemaking in a stainless steel autoclave at low temperatures until reaching 5\/5.5° alcohol, fermentation interrupted by cold, followed by sterile bottling to ensure the wine has as little contact with oxygen as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 5.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 8º to 10 °C\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882565607768,"sku":"VIN-BI-0042-B","price":16.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF2334.jpg?v=1767304333"},{"product_id":"barbaresco-docg-montersino","title":"BARBARESCO DOCG MONTERSINO","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003eAlessandro Rivetto produces two Barbarescos, both with grapes from the Montersino cru. This Barbaresco DOCG Montersino is produced with grapes that grow on the south-facing slope. As the soil is steep and clay-limestone, it is particularly dry in summer. This results in a leaner, more perfumed, and longer-lasting wine than the Barbaresco DOCG, whose grapes are grown in the same vineyard but are west-facing, on a less steep spot, and consequently richer in water. Montersino ages in Slavonian oak barrels for two years and in the bottle for twelve months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Ruby colour, with garnet hues. Intense aroma of ripe cherries and complex notes of minerals, tea leaves, and rose petals. Pronounced and ripe tannins, fresh acidity, and a rounded, feminine structure. This Barbaresco demonstrates incredible delicacy, excellent balance, and a long, persistent finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing:\u003c\/strong\u003e Roasted white meats, roasted veal, grilled vegetables, stews, game dishes, risotto, and cheeses. The right wine for a tasting menu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--vineyard\"\u003e\n\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMunicipality: Alba\u003c\/p\u003e\n\u003cp\u003eSoil type: Clay, limestone\u003c\/p\u003e\n\u003cp\u003eGrape varieties: 100% Nebbiolo\u003c\/p\u003e\n\u003cp\u003eYear: 2018\u003c\/p\u003e\n\u003cp\u003eHarvest: Manual\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Destemming, crushing, and cold maceration for 2 days, after which fermentation takes place at a controlled temperature in steel vats. Maceration lasts approximately 20 days. Aging for \u003cstrong\u003e36 months\u003c\/strong\u003e, of which 24 months in Slavonian oak barrels and 12 months in the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content:\u003c\/strong\u003e 14.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--revews\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--reviews\" data-type=\"accordion-container\"\u003e\n\u003cdiv class=\"rw-sm rw-sm--col- __rw-sm\"\u003e\n\u003cp class=\"rw-sm__title js-accordion\" data-state=\"close\" data-type=\"accordion\"\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 18 °C. Open the bottle at least 2 hours before serving.\u003c\/p\u003e\n\u003cp class=\"rw-sm__title js-accordion\" data-state=\"close\" data-type=\"accordion\"\u003e\u003cstrong\u003eAwards and distinctions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"rw-sm__title js-accordion\" data-state=\"close\" data-type=\"accordion\"\u003eWine Enthusiast 2024 — 93\u003cbr\u003eWine Enthusiast 2019 — 92\u003cbr\u003eGuida Vinibuoni d'Italia 2017 — 4 Stelle\u003cbr\u003eWine Enthusiast 2014 — 91\u003cbr\u003eDecanter 2014 — Asia Wine Awards 2014 - Silver\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. Agricola Alessandro Rivetto","offers":[{"title":"0.75","offer_id":49882739704152,"sku":"VIN-RO-0002-B","price":58.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/DSCF1785.jpg?v=1758291763"},{"product_id":"coniglio-piemontese-in-olio-extravergine-1","title":"PIEDMONTESE RABBIT IN EXTRA VIRGIN OLIVE OIL","description":"\u003cp\u003e\u003cspan style=\"font-size: 0.875rem; color: rgb(0, 0, 0);\"\u003e\u003cem\u003eConiglio Piemontese\u003c\/em\u003e prepared by Chef Davide Palluda. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem; color: rgb(0, 0, 0);\"\u003eThe famous Piedmontese rabbit is braised and preserved in extra virgin olive oil, with carrots, onions, celery, and aromatic herbs. No added preservatives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem; color: rgb(0, 0, 0);\"\u003eServe at room temperature with a rocket salad. It can be heated and served with soft polenta and cheese cubes or in a tomato stew.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and firm advocate of local produce, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale di Roero, since 1995. Study, passion, and professionalism: these are the characteristics that define Davide Palluda's educational path and achievements. His gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural background translates into a personal cuisine with clear objectives, one that speaks of the region without being trapped in traditional rhetoric. A philosophy of taste that finds coherent application also in the transition from restaurant to laboratory: where raw materials, technology, and research merge and are subjected to the goal of maintaining freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the river Tanaro, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that has shaped the hills. But a careful eye will not fail to notice the differences: in the Piedmontese dialect, the term Langa refers to strips of land with gentle profiles that succeed each other, characterizing the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the forests, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"200g","offer_id":54785893859672,"sku":"CON-AP-0001-A","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"320g","offer_id":55136697483608,"sku":"CON-AP-0001-B","price":18.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0153.jpg?v=1756643004"},{"product_id":"cerveja-menabrea-la-150º-ambrata","title":"MENABREA 150º AMBRATA BEER","description":"\u003cp\u003eThis amber Märzen-style beer, with 5% ABV, is a specialty of Birra Menabrea, produced with the finest ingredients. \u003cspan style=\"font-size: 0.875rem;\"\u003eBirra Menabrea's Ambrata 150° is a full-bodied beer with a delicate and creamy structure. Moderately bitter (EBU 22), it is very balanced on the palate, with an intense aroma of roasted malt and a dry finish, thanks to the discreet presence of hops.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt is characterized by its amber color, due to the blend of dark malts, and by its persistent creamy head, which pairs very well with rice dishes, chicken, and cheese. \u003c\/p\u003e\n\u003cp\u003eServe\u003cspan style=\"font-size: 0.875rem;\"\u003e at a temperature between 6 and 8° C to fully appreciate its flavor. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients: water, barley malt, corn, and hops. \u003c\/p\u003e\n\u003cp\u003eOrigin: Biella, in the Piedmont region. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"MENABREA IB","offers":[{"title":"0.330 l","offer_id":55135125307736,"sku":"BEV-BR-0011","price":2.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/Ambrata-Sunset.webp?v=1768252865"},{"product_id":"cerveja-menabrea-la-150º-bionda","title":"MENABREA LA 150º BLONDE BEER","description":"\u003cp\u003eA light, bottom-fermented beer with a brownish colour and a full-bodied, long-lasting head, it is made with the finest raw materials, \u003cspan style=\"font-size: 0.875rem;\"\u003ethe result of a traditional recipe passed down from generation to generation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBionda di Menabrea 150° is characterised by a smooth, balanced aroma and full-bodied flavour, and should be enjoyed at a temperature between 6° and 8° C. With an ABV of 4.8%, it is the perfect beer to accompany not only a delicious pizza, but also seafood and vegetables. \u003c\/p\u003e\n\u003cp\u003eIngredients: water, barley malt, corn, and hops. \u003c\/p\u003e\n\u003cp\u003eOrigin: Biella, in the Piedmont region. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCasa Menabrea\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCasa Menabrea is the oldest brewery in Italy. Malt, barley, pure water and refined technical expertise, but above all heart and passion, are the ingredients that, since 1846, have been put into every bottle in this life project of the Menabrea and Thedy families.\u003c\/p\u003e\n\u003cp\u003eRecently, this history and passion have become more visible to enthusiasts and visitors to Casa Menabrea. The original machinery from 1846, workshop tools, old cooper's tools, bottles, mugs, illustrations, brilliant photographs from the era, as well as trade books and advertising images, were recovered and restored, creating a small tour, accompanied by illustrative and didactic panels, which now unite, under the old vaults, history and teaching.\u003c\/p\u003e","brand":"MENABREA IB","offers":[{"title":"0.330 l","offer_id":55135199428952,"sku":"BEV-BR-0012","price":2.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/Menabrea_Bionda.webp?v=1768253157"},{"product_id":"baccala-mantecato","title":"Creamed cod","description":"\u003cp\u003eA typical traditional dish, excellent to enjoy with croutons as an appetizer.\u003c\/p\u003e\n\u003cp\u003eIngredients: Gadus Morhua cod and Atlantic cod (64%), salt, sunflower seed oil, olive oil, salt, pasteurized whole milk, native rice starch, whole milk powder, basil (0.1%), and pepper. May contain traces of celery and nuts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and a firm territorialist, Davide Palluda has managed the All'enoteca restaurant, annexed to the headquarters of the Enoteca Regionale del Roero, since 1995. Study, passion, and professionalism: these are the lines that characterise Davide Palluda's educational journey and achievements. His gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural background translates into a personal cuisine with clear purposes, which knows how to speak of the territory without being trapped in the rhetoric of tradition. A philosophy of taste that finds coherent application also in the transition from the restaurant to the laboratory: where raw materials, technology, and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that eventually shaped the hills. But a careful eye will not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. 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His solid cultural preparation translates into a personal cuisine with clear purposes, capable of speaking of the territory without being trapped in the rhetoric of tradition. A philosophy of taste that finds coherent application also in the transition from the restaurant to the laboratory: where raw materials, technology, and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that has shaped the hills. But a careful eye will not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterizing the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136708460888,"sku":"CON-SC-0040","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0142.jpg?v=1756643245"},{"product_id":"dall-orto-condimento-di-verdure-erbe-e-profumi","title":"DALL’ORTO VEGETABLE, HERB, AND AROMA SEASONING","description":"\u003cp\u003eFollowing the seasons, vegetables, herbs and fragrances are combined in a light and delicate sauce that takes us back to the ancient contact with the earth. 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His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory, without remaining imprisoned in the rhetoric of tradition. A philosophy of taste that finds coherent application also in the transition from the restaurant to the laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that ended up shaping the hills. But a careful eye does not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136717341016,"sku":"CON-SC-0035","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0206.jpg?v=1756643516"},{"product_id":"faraona-in-giardino","title":"GUINEAFOWL IN THE GARDEN","description":"\u003cp\u003eNestled in a garden of vegetables and aromas, guinea fowl meat finds full harmony of flavour and lightness. 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His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory without remaining trapped in the rhetoric of tradition. A philosophy of taste that finds consistent application also in the transition from the restaurant to the laboratory: where raw materials, technology, and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the river Tanaro, an invaluable heritage, a landscape strongly influenced by the presence of the vineyard, a culture that ended up shaping the hills. But the attentive eye does not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles that succeed each other, characterising the landscape. The Roero territory is varied, alternating, in quick succession, the wild beauty of the rocks with the moods of the forests, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"200g","offer_id":55136729825624,"sku":"CON-AP-0004","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0159.jpg?v=1756643577"},{"product_id":"fonduta-piemontese","title":"PIEDMONTESE FONDUE","description":"\u003cp\u003eThe combination of Fontina d'Aosta PDO, Fontal, and Toma makes this cheese fondue\u003cbr\u003ea rich and flavourful ally that lovingly embraces white truffles. Ideal with toasted bread, cooked vegetables, risottos, and soups.\u003c\/p\u003e\n\u003cp\u003ePreparation: To fully enjoy the fondue, enhancing the flavour and aroma of the original recipe, we recommend heating it in a bain-marie for 10 minutes with the water at a gentle simmer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients: water, Fontina d'Aosta PDO (14%), Fontal (24%), Toma (6%), cream, egg yolk, butter, corn starch, acidity regulator: sodium citrate, preservative: potassium sorbate.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful and staunchly territorial Piedmontese chef, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale di Roero, since 1995. Study, passion, and professionalism: these are the characteristics that define Davide Palluda's educational journey and achievements. His culinary culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear intentions, which speaks of the territory without being confined to the rhetoric of tradition. A philosophy of taste that finds consistent application also in the transition from the restaurant to the laboratory: where raw materials, technology, and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that ended up shaping the hills. But a careful eye does not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterizing the landscape. The Roero territory is varied, rapidly alternating the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"6.7 oz","offer_id":55136735297880,"sku":"CON-AP-0005","price":8.9,"currency_code":"EUR","in_stock":false},{"title":"270g","offer_id":56440744575320,"sku":"CON-AP-0008","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0166.jpg?v=1756643646"},{"product_id":"il-ragu","title":"THE RAGÙ","description":"\u003cp\u003eSimple, selected ingredients: Piedmontese veal and pork pulp, fresh vegetables, tomato, red wine, and slow cooking. Ideal with egg pasta, as an accompaniment to a risotto alla parmigiana, or over soft polenta. 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His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory without remaining trapped in the rhetoric of tradition. A philosophy of taste that finds coherent application also in the transition from the restaurant to the laboratory: where raw materials, technology, and research merge and are subjected to the objective of maintaining the freshness and delicacy of the palate and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the river Tanaro, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that eventually shaped the hills. But a careful eye cannot help but notice the differences: in the Piedmontese dialect, the term Langa indicates strips of land with gentle profiles that follow one another, characterising the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136754106712,"sku":"CON-SC-0037","price":9.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0140.jpg?v=1756643814"},{"product_id":"pollo-alla-cacciatora","title":"HUNTER'S CHICKEN","description":"\u003cp\u003eDavide Palluda’s Hunter's Chicken, first presented in a recipe published in 2017 in the book Identità Golose, is a refined reinterpretation of a classic. The white meat is prepared with precise techniques, slow-cooked, and with a great balance of flavours.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe chicken is usually cut into cubes and then browned, aromatically sautéed with wine, and slow-cooked, usually with the pot covered, until the sauce thickens and the meat becomes tender. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Onion, carrot, celery, white or red wine, tomato (or tomato paste), aromatic herbs (rosemary, sage), olives or capers for a flavourful touch.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and firm territorialist, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale de Roero, since 1995. Study, passion, and professionalism: these are the characteristics that define Davide Palluda's educational journey and successes. His gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear objectives, one that knows how to speak of the territory without being trapped in traditional rhetoric. A philosophy of taste that finds coherent application also in the transition from restaurant to laboratory: where raw materials, technology, and research merge and are subjected to the goal of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that has shaped the hills. But a keen eye cannot fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles that follow one another, characterising the landscape. The Roero territory is varied, alternating, in quick succession, the wild beauty of rocks with the moods of forests, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"200g","offer_id":55136762495320,"sku":"CON-AP-0007","price":12.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0102.jpg?v=1760028298"},{"product_id":"ragu-di-coniglio-alle-erbe-fine","title":"RABBIT RAGOUT WITH FINE HERBS","description":"\u003cp\u003eA fresh and light ragu, ideal with egg pasta, risotto alla parmigiana, or over a soft polenta. Reheat over a moderate heat, adding 3 tablespoons of cooking water and, if desired, a drizzle of extra virgin olive oil.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients: Piedmontese rabbit, fresh tomato, vegetable broth, extra virgin olive oil, vegetables in varying proportions (garlic, carrot, celery, onion), white wine, corn starch, salt, aromatic herbs.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and a firm believer in local traditions, Davide Palluda has managed the All'enoteca restaurant, annexed to the headquarters of the Enoteca Regionale del Roero, since 1995. Study, passion, and professionalism: these are the lines that characterise Davide Palluda's educational trajectory and his\u003cbr\u003esuccesses. His gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear purposes, one that knows how to speak of the territory without remaining\u003cbr\u003eimprisoned in the rhetoric of tradition. A philosophy of taste that finds consistent application also in the transition from the restaurant to the laboratory: where raw materials, technology, and research merge and are subjected to the objective of maintaining\u003cbr\u003ethe freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that has shaped the hills. But a careful eye cannot fail to notice the differences: in the Piedmontese dialect, the term Langa indicates strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136769966424,"sku":"CON-SC-0038","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0144.jpg?v=1756644110"},{"product_id":"ragu-di-galetto","title":"SPICY ROOSTER RAGU","description":"\u003cp\u003eCockerel ragù, ideal with egg pasta, risotto alla parmigiana or over soft polenta. Reheat over medium heat, adding 3 tablespoons of cooking water and, if desired, a drizzle of extra virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eIngredients: tomato purée (100% Italian tomato, tomato juice, acidity regulator: citric acid), cockerel meat (50 g used per 100 g of finished product), onion, carrot, white wine (contains sulphites), celery, extra virgin olive oil, salt, corn starch, black pepper, parsley, rosemary, thyme and garlic. May contain traces of nuts, milk, eggs and fish. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and firm believer in local produce, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale de Roero, since 1995. Study, passion and professionalism: these are the lines that characterise Davide Palluda's educational journey and achievements. His gastronomic culture is the result of studies and work experience between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory without being trapped in the rhetoric of tradition. A philosophy of taste that also finds consistent application in the transition from restaurant to laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that has shaped the hills. But a careful eye cannot fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136776585560,"sku":"CON-SC-0043","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0139.jpg?v=1756644212"},{"product_id":"sugo-di-carciofi-con-olive-nere-e-maggiorana","title":"ARTICHOKE SAUCE WITH BLACK OLIVES AND MARJORAM","description":"\u003cp\u003eStrictly fresh and selected ingredients, combined with quick cooking, make this sauce light and delicate. Ideal with fresh egg pasta or durum wheat semolina. Reheat over moderate heat, adding 3 tablespoons of cooking water and, if desired, a drizzle of extra virgin olive oil.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients: fresh artichokes, fresh tomatoes, black olives, chives, extra virgin olive oil, salt, pepper, sugar, aromatic herbs.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and convinced territorialist, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale di Roero, since 1995. Study, passion and professionalism: these are the lines that characterise Davide Palluda's educational trajectory and achievements. His gastronomic culture is the result of studies and work experience between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory without remaining trapped in the rhetoric of tradition. A philosophy of taste that finds coherent application also in the transition from the restaurant to the laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the river Tanaro, an inestimable heritage, a landscape strongly influenced by the presence of vineyards, a culture that eventually shaped the hills. But a careful eye cannot fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles that follow one another, characterising the landscape. The Roero territory is varied, alternating, in quick succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136783991128,"sku":"CON-SC-0036","price":9.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0146.jpg?v=1756644457"},{"product_id":"sugo-amatriciana","title":"AMATRICIANA SAUCE","description":"\u003cp\u003eHigh-quality ingredients for this traditional sauce will make your \u003cem\u003eAmatriciana\u003c\/em\u003e a success: perfectly fried guanciale, skilfully blended with white wine and tomato sauce. The result is an exquisite sauce with a very balanced flavour.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and firm believer in local produce, Davide Palluda has been running the All'enoteca restaurant, attached to the headquarters of the Roero Regional Enoteca, since 1995. Study, passion and professionalism: these are the characteristics that define Davide Palluda's educational path and his successes. His gastronomic culture is the result of studies and work experience between Langhe and Liguria. His solid cultural background translates into a personal cuisine with clear aims, which speaks of the local area, without remaining trapped in the rhetoric of tradition. A philosophy of taste that also finds coherent application in the transition from the restaurant to the laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining the freshness and delicacy of the taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that has shaped the hills. But a careful eye will notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in quick succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136788742488,"sku":"CON-SC-0041","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0136.jpg?v=1756642147"},{"product_id":"sugo-della-vigilia-con-acciughe","title":"CHRISTMAS EVE SAUCE WITH ANCHOVIES","description":"\u003cp\u003eA delicious traditional Piedmontese sauce created from carefully selected raw ingredients, combining the sweetness and acidity of Italian tomatoes with the flavour of anchovies. To be enjoyed with one of our artisan pasta dishes.\u003c\/p\u003e\n\u003cp\u003eIngredients: tomato purée (100% Italian tomato, tomato juice, acidity regulator: citric acid), anchovy 7% (Engraulis encrasicolus, salt, sunflower oil), onion, parsley, garlic, extra virgin olive oil, salt. May contain traces of nuts, celery, milk, and eggs.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and a firm believer in local produce, Davide Palluda has managed the All'Enoteca restaurant, annexed to the headquarters of the Roero Regional Enoteca, since 1995. Study, passion, and professionalism: these are the lines that characterise Davide Palluda's educational trajectory and\u003cbr\u003esuccesses. His gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear purposes, one that knows how to speak of the territory, without remaining\u003cbr\u003eimprisoned in the rhetoric of tradition. A philosophy of taste that finds consistent application also in the transition from the restaurant to the laboratory: where raw materials, technology, and research merge and are subjected to the objective of maintaining\u003cbr\u003ethe freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that has shaped the hills. But a careful eye cannot help but notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the forests, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136793198936,"sku":"CON-SC-0039","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0138.jpg?v=1756644539"},{"product_id":"sugo-pomodoro-e-ricotta","title":"TOMATO AND RICOTTA SAUCE","description":"\u003cp\u003eTomato sauce, ricotta, capers and olives. The tomato and ricotta sauce, with a fresh and delicate flavour, pleases everyone, adults and children! Ideal as a condiment for pasta and egg pasta. Reheat over medium heat, adding a few tablespoons of pasta cooking water.\u003c\/p\u003e\n\u003cp\u003eIngredients: tomato pulp (tomato, tomato juice, acidity regulator: citric acid), diced tomatoes (tomato pulp, tomato juice, salt, acidity regulator: citric acid), ricotta 15% (whey, acidity regulator: citric acid, salt), onion, extra virgin olive oil, black olives 2.5%, salted capers 1.2%, salt, sugar, basil, garlic, olive oil.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and a firm believer in local produce, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale de Roero, since 1995. Study, passion and professionalism: these are the lines that characterise Davide Palluda's educational trajectory and successes. His gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory without remaining trapped in the rhetoric of tradition. A philosophy of taste that finds consistent application also in the transition from the restaurant to the laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining the freshness and delicacy of the taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that eventually shaped the hills. But the attentive eye cannot fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in quick succession, the wild beauty of the rocks with the moods of the forests, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136803979608,"sku":"CON-SC-0044","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0135.jpg?v=1760027697"},{"product_id":"sugo-salsiccia-e-barolo","title":"Sausage and Barolo Ragù","description":"\u003cp\u003eDelicious traditional Piedmontese sauce made with carefully selected ingredients, such as Barolo wine and sausage, to be enjoyed with handmade fettuccine. Reheat over medium heat, adding 3 tablespoons of cooking water and, if desired, a drizzle of extra virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eIngredients: tomato purée, pork, 25% sausage, onion, 6.6% Barolo DOCG wine, carrot, celery, olive oil, extra virgin olive oil, salt, tomato concentrate, garlic, spices, corn starch, rosemary and black pepper powder.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and firm believer in local produce, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale di Roero, since 1995. Study, passion and professionalism: these are the lines that characterise Davide Palluda's educational trajectory and achievements. His gastronomic culture is the result of studies and work experience between Langhe and Liguria. His solid cultural background translates into a personal cuisine with clear purposes, which knows how to speak of the territory, without remaining trapped in the rhetoric of tradition. A philosophy of taste that finds consistent application also in the transition from the restaurant to the laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining the freshness and delicacy of the palate and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the river Tanaro, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that has shaped the hills. But a careful eye will not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"180g","offer_id":55136806764888,"sku":"CON-SC-0042","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0140_b2d0c357-c984-4b70-9ba7-cd22b1273856.jpg?v=1760028138"},{"product_id":"albicocche-sciropate-al-moscato","title":"APRICOTS IN MOSCATO SYRUP","description":"\u003cp\u003eApricots in syrup with muscat wine. The \u003cspan\u003eapricot fruit, known for its sweet and slightly tart taste and its orange colour, in an exuberant syrup that you can enjoy on its own, use to enrich your breakfast, or combine with ice cream or aged cheese. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eIngredients: apricots, sugar, muscat must, spring water, lemon juice, vanilla powder.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and convinced territorialist, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale de Roero, since 1995. Study, passion and professionalism: these are the lines that characterise Davide Palluda's educational trajectory and\u003cbr\u003esuccesses. His gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory, without remaining\u003cbr\u003eimprisoned in the rhetoric of tradition. A philosophy of taste that finds coherent application also in the transition from restaurant to laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining\u003cbr\u003ethe freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro River, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that has shaped the hills. But a careful eye does not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"450g","offer_id":55136813744472,"sku":"DOL-CP-0002","price":9.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0149.jpg?v=1756642292"},{"product_id":"marmellata-di-arance-rosse","title":"BLOOD ORANGE JAM","description":"\u003cp\u003eIngredients: blood oranges, sugar, pectin, lemon juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful and staunchly territorial Piedmontese chef, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale de Roero, since 1995. Study, passion, and professionalism: these are the lines that characterise Davide Palluda's educational trajectory and achievements. His gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory without remaining\nimprisoned in the rhetoric of tradition. A philosophy of taste that finds coherent application also in the transition from the restaurant to the laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining\nthe freshness and delicacy of the taste and the primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that eventually shaped the hills. But a careful eye will not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in quick succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"200g","offer_id":55136865747288,"sku":"DOL-CP-0005","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0178.jpg?v=1756644631"},{"product_id":"marmellata-di-mandarini","title":"MANDARIN JAM","description":"\u003cp\u003eIngredients: tangerines, sugar, pectin, lemon juice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and a staunch territorialist, Davide Palluda has been managing the All'enoteca restaurant, annexed to the headquarters of the Roero Regional Enoteca, since 1995. Study, passion, and professionalism: these are the lines that characterise Davide Palluda's educational journey and successes. His gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory without being trapped in the rhetoric of tradition. A philosophy of taste that finds consistent application also in the transition from the restaurant to the laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that has shaped the hills. But a careful eye will not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"200g","offer_id":55136869843288,"sku":"DOL-CP-0003","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0130.jpg?v=1756653808"},{"product_id":"zabajone-al-moscato","title":"ZABAJONE WITH MOSCATO","description":"\u003cp\u003eEggs and sugar are the basis of one of Piedmont's most famous and appreciated recipes. Davide Palluda's sweet and creamy Zabaglione with Moscato d'Asti DOCG is the perfect way to rediscover this delicious classic.\u003cbr\u003eThe use of Moscato d'Asti instead of the more traditional Marsala gives it a smoother alcoholic note and a particularly intense and aromatic flavour. We recommend heating it in a bain-marie for a few minutes to fully enhance its qualities.\u003c\/p\u003e\n\u003cp\u003eEnhance your desserts and fruit salads by adding a touch of Davide Palluda's Zabaglione with Moscato d'Asti DOCG. It's perfect with cakes and pastries, from the most elaborate to rustic tarts, and \u003cem\u003efior di latte\u003c\/em\u003e ice cream.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavide Palluda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA successful Piedmontese chef and firm believer in local products, Davide Palluda has managed the All'enoteca restaurant, attached to the headquarters of the Enoteca Regionale di Roero, since 1995. Study, passion and professionalism: these are the characteristics that define Davide Palluda's educational journey and achievements.\u003cbr\u003eHis gastronomic culture is the result of studies and work experiences between Langhe and Liguria. His solid cultural preparation translates into a personal cuisine with clear purposes, one that speaks of the region without being trapped in the rhetoric of tradition.\u003cbr\u003eThis philosophy of taste finds consistent application also in the transition from restaurant to laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that has shaped the hills. But a careful eye will not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle, successive profiles that characterise the landscape. The Roero territory is varied, alternating, in rapid succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.\u003c\/p\u003e","brand":"DAVIDE PALLUDA","offers":[{"title":"6.7 oz","offer_id":55136870465880,"sku":"DOL-DI-0001","price":12.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/20200617_Davide_Palluda_Products_0168.jpg?v=1756654099"},{"product_id":"alta-langa-docg-metodo-classico","title":"ALTA LANGA DOCG SPUMANTE BRUT TRADITIONAL METHOD","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003eFor Alessandro, the Alta Langa region has always been associated with La Malora, Fenoglio's tales, and the work of those who have always lived over 600 metres above sea level and who, with dedication and commitment, have devoted their entire lives to caring for hazelnut orchards. Today, these people cultivate Chardonnay and Pinot vines on their land. As he does not own vineyards in Alta Langa, Alessandro dedicates this wine to those who supply him with the grapes to produce it: \"It's good to buy from these people who have finally received recognition.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e straw-yellow in colour, the aroma is intense and reminiscent of typical Chardonnay notes combined with a pleasant hint of bread crust. The taste is fresh, dry, delicately acidic, tempered by a remarkable smoothness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing suggestion:\u003c\/strong\u003e Alta Langa is an indispensable accompaniment to oysters. You can also serve it as an aperitif or to celebrate special occasions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eVineyard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMunicipality: Alta Langa municipalities\u003c\/p\u003e\n\u003cp\u003eSoil type: clayey marl with a rich presence of fossils and sand\u003c\/p\u003e\n\u003cp\u003eGrape varieties: 85% Chardonnay and 15% Pinot Noir\u003c\/p\u003e\n\u003cp\u003eYear: 2021\u003c\/p\u003e\n\u003cp\u003eHarvest: manual\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMethod: direct and gentle pressing of the grapes, fermentation of the must at low temperatures (16°C). Ageing: secondary fermentation in the bottle (classic method) at 15°C and maturation on fermentation lees for at least 30 months. This is followed by a period in the bottle of no less than 6 months\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 12.5%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Alessandro Bonelli\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 8º C\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Az. 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Highly recommended with truffle dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMunicipality: Serralunga d'Alba \u003c\/p\u003e\n\u003cp\u003eSoil type: clayey, calcareous\u003c\/p\u003e\n\u003cp\u003eGrape varieties: 100% Nebbiolo\u003c\/p\u003e\n\u003cp\u003eYear: 2019\u003c\/p\u003e\n\u003cp\u003eHarvest: manual\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e destemming, crushing, and cold maceration for 2 days, after which fermentation takes place at controlled temperature in steel tanks. Maceration lasts approximately 20 days. 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His solid cultural preparation translates into a personal cuisine with clear purposes, which knows how to speak of the territory, without remaining trapped in the rhetoric of tradition. A philosophy of taste that finds coherent application also in the transition from the restaurant to the laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining the freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the river Tanaro, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that ended up shaping the hills. But a careful eye cannot fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. 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His solid cultural background translates into a personal cuisine with clear intentions, which knows how to speak of the territory without remaining trapped in the rhetoric of tradition. A philosophy of taste that also finds consistent application in the transition from restaurant to laboratory: where raw materials, technology, and research merge and are subjected to the objective of maintaining the freshness and delicacy of the taste and the primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a culture that has shaped the hills. But a keen eye will not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which follow one another, characterising the landscape. 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At that time, cocoa was a luxury product, and to make it accessible to the public, local \u003c\/span\u003e\u003cem\u003e\u003cspan\u003echocolatiers\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e began mixing it with hazelnuts. From this idea, the famous ingot-shaped chocolate was born, inspired by the hats worn by the traditional Carnival characters of Turin: Gianduja and Giacometta. 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Emulsifier: SOY lecithin. May contain traces of NUTS, SOY and derivatives.\u003c\/p\u003e\n\u003cp\u003eStore in a cool, dry place (between +6°C and +20°C).\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem; color: rgb(0, 0, 0);\"\u003ePasticceria Stratta\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePasticceria Stratta is one of the greatest interpreters of Turin's famous chocolate, although its creations include many other delights, such as its fabulous Panettone and Pandoro during the Christmas season. Founded in 1836 and soon recognized as one of the most beautiful in Europe, it is located in Piazza San Carlo. 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A philosophy of taste that finds coherent application also in the transition from the restaurant to the laboratory: where raw materials, technology and research merge and are subjected to the objective of maintaining\u003cbr\u003ethe freshness and delicacy of taste and primary aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLanghe and Roero\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanghe and Roero: the two banks of the Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vines, a crop that ended up shaping the hills. But a careful eye will not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles, which succeed each other, characterising the landscape. 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