ARTICHOKE SAUCE WITH BLACK OLIVES AND MARJORAM

Strictly fresh and selected ingredients, combined with quick cooking, make this sauce light and delicate. Ideal with fresh egg pasta or durum wheat semolina. Reheat over moderate heat, adding 3 tablespoons of cooking water and, if desired, a drizzle of extra virgin olive oil.

Ingredients: fresh artichokes, fresh tomatoes, black olives, chives, extra virgin olive oil, salt, pepper, sugar, 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 di Roero, since 1995. Study, passion and professionalism: these are the lines that characterise Davide Palluda's educational trajectory 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 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 taste and primary aromas.

Langhe and Roero

Langhe and Roero: the two banks of the river Tanaro, an inestimable heritage, a landscape strongly influenced by the presence of vineyards, a culture that eventually 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 that 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.