CAPON AND BLACK TRUFFLE

Capon with black truffle, by Chef Davide Palluda. The noblest white meat, enhanced by black truffle, in an elegant combination of flavours and colours.

Ingredients: capon 60%, extra virgin olive oil 25%, black truffle (Tuber aestivum) 10%, vegetable stock, Marsala wine, corn starch, salt.

Serve with mashed potatoes, risotto, or steamed vegetables.

Davide Palluda

A successful Piedmontese chef and firm believer in local produce, 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 guiding principles 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 background translates into a personal cuisine with clear objectives, which can 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 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 culture that has 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 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 forests, with the very orderly slopes of vines and peach trees.