The kitchen of Piazza Duomo is Enrico Crippa's creative domain.
Together with his brigade he is busy here every day working on lengthy preparations to cater for and continually amaze the most demanding clientele with something new. Well-aware since the outset of the wealth and variety offered by local produce, Crippa has brought his international experience to an area boasting traditions as deep-rooted as those of the Langhe by presenting unusual flavours, while continuing to respect and attach importance to locally-sourced ingredients. The underlying theme is the use of prime raw materials, carefully selected in keeping with the season and then skilfully turned into works of art in a way that only talented chefs are capable of.
Crippa: "For a chef, being here is magical. The people of the Langa are used to eating well. The local produce is spectacular, and they buy and eat it every day, in simple or more elaborate dishes."
