APRICOTS IN MOSCATO SYRUP

Apricots in syrup with muscat wine. The apricot 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.

Ingredients: apricots, sugar, muscat must, spring water, lemon juice, vanilla powder.

Davide Palluda

A 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
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 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.

Langhe and Roero

Langhe 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.