AMATRICIANA SAUCE

High-quality ingredients for this traditional sauce will make your Amatriciana a success: perfectly fried guanciale, skilfully blended with white wine and tomato sauce. The result is an exquisite sauce with a very balanced flavour.

Davide Palluda

A successful Piedmontese chef and firm believer in local produce, Davide Palluda has been running the All'enoteca restaurant, attached to the headquarters of the Roero Regional Enoteca, since 1995. Study, passion and professionalism: these are the characteristics that define Davide Palluda's educational path and his successes. His gastronomic culture is the result of studies and work experience between Langhe and Liguria. His solid cultural background translates into a personal cuisine with clear aims, which speaks of the local area, without remaining trapped in the rhetoric of tradition. A philosophy of taste that also finds coherent application 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 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 will 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 quick succession, the wild beauty of the rocks with the moods of the woods, with the very orderly slopes of vines and peach trees.