APRICOTS AND CROCANTINO

In this surprising dessert, Davide Palluda combines the crunchiness of almond with the freshness of apricot, the fruit of the apricot tree, very present in Piedmontese gastronomy and known for its sweet and slightly acidic taste and its orange colour. You can enjoy it on its own or combine it with a mature cheese.

Davide Palluda

A successful Piedmontese chef and convinced territorialist, Davide Palluda has managed the All'enoteca restaurant, annexed 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
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.

Langhe and Roero

Langhe 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. 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.