SPICY ROOSTER RAGU

Cockerel ragù, ideal with egg pasta, risotto alla parmigiana or over soft polenta. Reheat over medium heat, adding 3 tablespoons of cooking water and, if desired, a drizzle of extra virgin olive oil.

Ingredients: tomato purée (100% Italian tomato, tomato juice, acidity regulator: citric acid), cockerel meat (50 g used per 100 g of finished product), onion, carrot, white wine (contains sulphites), celery, extra virgin olive oil, salt, corn starch, black pepper, parsley, rosemary, thyme and garlic. May contain traces of nuts, milk, eggs and fish. 

Davide Palluda

A successful Piedmontese chef and firm believer in local produce, 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 journey and achievements. His gastronomic culture is the result of studies and work experience 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 being trapped in the rhetoric of tradition. A philosophy of taste that also finds consistent application 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 crop that has shaped the hills. But a careful eye cannot fail to notice the differences: in the Piedmontese dialect, the term Langa indicates the 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.