Enrico Crippa

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.

Then individual personality
comes into play

The personal journey to creating my contemporary cuisine, both light and beautiful to the eye.
I am Italian but I have worked in France and then in Japan: each of these elements is clearly visible in my work. Finally, it is a matter of what I want to do, or even better, what I need to do.

Even if I am driven by what is offered from my vegetable garden and this region, there is a moment where my ideas and personality emerge: if these were missing, I would be unable to transmit the energy that I generate when I cook for my guests.

Enrico Crippa was born in Carate Brianza
in 1971. A graduate of the Hotel School of Mount Olimpino in Como, his first experience in the restaurant business takes place at sixteen as a apprentice in the historic Milanese restaurant of Gualtiero Marchesi in via Bonvesin de la Riva.

This saw the beginning of a stellar career that gave him the opportunity to work with some of the best chefs in Europe: Christian Willer at the Palme d'Or in Cannes, Gislaine Arabian at Ledoyen in Paris, Antoine Westermann at Buerehiesel in Strasbourg, Michel Bras in Laguiole, Ferran Adria at El Bulli in Roses. In 1990, in the Sologne, he received the first prize of the Artistic Cuisine Competition, repeating his success in '92.

In 1996 he started in Kobe the restaurant of Gualtiero Marchesi and remained in Japan at the Rhiga Royal Hotel in Osaka until 1999. These three years are fundamental to his cooking experience. He returned to Italy where he sought a suitable place to start his own restaurant.

In 2003, the meeting with the Ceretto family with whom he began, in 2005, the project of the Ristorante Piazza Duomo in Alba. In 2006 the first recognition of his talent, the first Michelin star; in 2009 a new milestone, the second Michelin star. On 14 November 2012 Enrico Crippa obtained the third Michelin star.

In 2012 he was chosen as president of the jury for the Bocuse d'Or.