CHRISTMAS EVE SAUCE WITH ANCHOVIES

A delicious traditional Piedmontese sauce created from carefully selected raw ingredients, combining the sweetness and acidity of Italian tomatoes with the flavour of anchovies. To be enjoyed with one of our artisan pasta dishes.

Ingredients: tomato purée (100% Italian tomato, tomato juice, acidity regulator: citric acid), anchovy 7% (Engraulis encrasicolus, salt, sunflower oil), onion, parsley, garlic, extra virgin olive oil, salt. May contain traces of nuts, celery, milk, and eggs.

Davide Palluda

A successful Piedmontese chef and a firm believer in local produce, Davide Palluda has managed the All'Enoteca restaurant, annexed to the headquarters of the Roero Regional Enoteca, 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, 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 culture that has shaped the hills. But a careful eye cannot help but 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 forests, with the very orderly slopes of vines and peach trees.