Creamed cod

A typical traditional dish, excellent to enjoy with croutons as an appetizer.

Ingredients: 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.

Davide Palluda

A 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.

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 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 rapid succession, the wild beauty of the rocks with the moods of the forests, with the very orderly slopes of vines and peach trees.