THE RAGÙ

Simple, selected ingredients: Piedmontese veal and pork pulp, fresh vegetables, tomato, red wine, and slow cooking. Ideal with egg pasta, as an accompaniment to a risotto alla parmigiana, or over soft polenta. Reheat over moderate heat, adding 3 tablespoons of cooking water.

Ingredients: beef and pork, tomato, vegetable broth, extra virgin olive oil, vegetables (carrot, celery, onion), garlic, red wine, corn starch, salt, sugar, black pepper, aromatic herbs.

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 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 the palate 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 eventually shaped the hills. But a careful eye cannot help but notice the differences: in the Piedmontese dialect, the term Langa indicates 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 woods, with the very orderly slopes of vines and peach trees.