The cuisine for me is inspired by gestures, spontaneity, earth and has always the taste to be the protagonist.
Veal tartare, sea urchins, Murazzano and turnip tops
"Cartoccio" autumn
Spaghetti, grilled leeks and eel
Boar, olives, mirto and Senise pepper
Pumpkin, coffee and white chocolate
“Tonnè veal”
Macaron del fret, duck and cardamom
Braised veal, turnips and horseradish
Langhe Tonda Gentile
Raw veal salad, cardoons and anchovies
Rossini egg
Tajarìn
or
Hen ravioli, Gerusalem artichokes and hay
Capon and muchrooms
Land of Langa
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