Sausage and Barolo Ragù

Delicious traditional Piedmontese sauce made with carefully selected ingredients, such as Barolo wine and sausage, to be enjoyed with handmade fettuccine. Reheat over medium heat, adding 3 tablespoons of cooking water and, if desired, a drizzle of extra virgin olive oil.

Ingredients: tomato purée, pork, 25% sausage, onion, 6.6% Barolo DOCG wine, carrot, celery, olive oil, extra virgin olive oil, salt, tomato concentrate, garlic, spices, corn starch, rosemary and black pepper powder.

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 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 background 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 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 the palate and primary aromas.

Langhe and Roero

Langhe and Roero: the two banks of the river Tanaro, an invaluable heritage, a landscape strongly influenced by the presence of vineyards, a crop that has shaped the hills. But a careful eye will not 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.