The epicurean trip of a lifetime.

2 Days in the Food Capital and most culinary progressive region, with a particularly impressive gastronomic pedigree that has attracted the attention, and senses of gourmands from all over the world. This tour, based in a splendid boutique hotel overlooking the Barolo Hills, focuses on tasting a stellar array of traditional culinary specialties at some of the best Slow Food Artisans the Langhe Hills has to offer, from Brunch at award-winning Historical Cafe to “Happy Hour” at unique “Gastronomia” in Alba, Dinner at one of 50 Best Restaurant in the World, and Wine Tasting at spectacular winery. Also included is a visit to some of the best Alba gourmet shops with expert gastronomic guide, and private transfer for all excursions during the entire tour including Milan Airport pickup and drop off.

Video Credit: BrainTV - Stuffilm

“My cuisine is a cuisine of feeling, and of DISH. It is a cuisine to eat, to taste, it is a cuisine made of raw materials, of absolute simplicity in the sense that it is a cuisine that can be eaten by anyone, from gourmet / gourmand to the common person, by anyone. Then, you may like it or not, this is another question. Surely the technique is the “healthy madness” which is an added value due to the various experiences I have had in the past.

I am very attached to my land, and in this case we are talking about truffles. The important season is autumn, linked to this wonderful mushroom that the earth gives us for good or bad. For good because it is a great raw material and bad because it is linked to costs that are certainly sometimes excessive. In the recipe that we will prepare later, I also use hazelnuts, and fassona meat, a typical Piedmontese bovine breed, and our vegetables. We have everything and more here. There is so much in our land, and if one wants, there is plenty one can do. I remember the various "Cheese" in Bra (International Festival dedicated to milk in all its shapes and forms, held every two years) where I had the chance to meet with some unique people and the most amazing products in the world. And, thanks to this event, by tasting a product,  were born a whole series of dishes. We have a land blessed with good fortune both in terms of meat and vegetables; just think of Bra, "la discesa degli orti" (in English: the downhill of the vegetable gardens), I mean a road named like this will be for a reason! As for meat, let's talk about the Piedmontese fassona. I love fassona females and I get it always from the same butcher shop in Bra, but it doesn't matter where I take it from because they are all high quality. I like to use cuts that are a bit unusual, such as offal, linked to certain traditional dishes such as “finanziera”, mixed fry... I give them a greater value by using them by themselves and enhancing that single ingredient that can actually make very interesting and tasty dishes.

The making of a new recipe is dictated 90% by improvisation, by a moment, by a sensation, by a detail that can be a dinner with friends or a quick lunch in a bar or a market tour. A cue that tells you: "but could I do this? Why don't I try to do that? put together two ingredients or use an ingredient that I had never used before”. There is no rule, it is given by a "healthy madness" that is inside any chef.”

Experience Italy’s Finest Foodie Destination.

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