RABBIT RAGOUT WITH FINE HERBS

A fresh and light ragu, ideal with egg pasta, risotto alla parmigiana, or over a soft polenta. Reheat over a moderate heat, adding 3 tablespoons of cooking water and, if desired, a drizzle of extra virgin olive oil.

Ingredients: Piedmontese rabbit, fresh tomato, vegetable broth, extra virgin olive oil, vegetables in varying proportions (garlic, carrot, celery, onion), white wine, corn starch, salt, aromatic herbs.

Davide Palluda

A successful Piedmontese chef and a firm believer in local traditions, 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 trajectory and his
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, one that knows how to speak of the territory without remaining
imprisoned 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 Tanaro river, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that has shaped the hills. But a careful eye cannot fail to notice the differences: in the Piedmontese dialect, the term Langa indicates 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 woods, with the very orderly slopes of vines and peach trees.