GUINEAFOWL IN THE GARDEN

Nestled in a garden of vegetables and aromas, guinea fowl meat finds full harmony of flavour and lightness. To be savoured just as it is, with nothing extra.

Ingredients: guinea fowl, vegetable broth, extra virgin olive oil, vegetables in varying proportions (carrot, celery, onion, cauliflower, green beans, pepper, sun-dried tomato), corn starch, salt, aromatic herbs, balsamic vinegar.

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 trapped in the rhetoric of tradition. A philosophy of taste that finds consistent 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 river Tanaro, an invaluable heritage, a landscape strongly influenced by the presence of the vineyard, a culture that ended up shaping the hills. But the attentive eye does not fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the strips of land with gentle profiles that 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 forests, with the very orderly slopes of vines and peach trees.