We could say, and we would be right, that there is nothing easier for a chef than to cook in the Langhe. This corner of Piedmont is renowned worldwide for the variety and quality of its excellent products: Fassona meat, Tonda Gentile hazelnuts, chestnuts, mushrooms, white truffle of Alba, capon (cockerel meat), rabbit, butter from fresh cream, potatoes from the Alta Langa, the cardoon from Nizza Monferrato, Jerusalem artichokes, white turnips...
But we could also say, and again we would be right, that there is nothing more difficult for a chef than to cook in the Langhe. These wonderful ingredients are the same as what every family has had at its disposal for as long as we can remember, and in fact you eat well everywhere here: in homes, in trattoria, in restaurants.
What could i bring to a cuisine with such a long history?
For me, there were three things to do: make the most of what is around me, look behind the traditions, and present my take on the traditional recipes.
Here in Piazza Duomo we work with local products, in direct contact with our trusted suppliers: most of what we use in the kitchen comes from a radius of 50 kilometers. The local products are what guide my hand: Langa beef, for example, being lean and not marbled, is perfect for hand-cut carne cruda (raw meat). These are the same principles that have always inspired the work of a great trattoria.
