PIEDMONTESE RABBIT IN EXTRA VIRGIN OLIVE OIL

Coniglio Piemontese prepared by Chef Davide Palluda. The famous Piedmontese rabbit is braised and preserved in extra virgin olive oil, with carrots, onions, celery, and aromatic herbs. No added preservatives. 

Serve at room temperature with a rocket salad. It can be heated and served with soft polenta and cheese cubes or in a tomato stew.

Davide Palluda

A 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.

Langhe and Roero

Langhe 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.