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The true flavors of Piedmont in a glass jar, bringing together tradition and innovation. The Prodotti typical of David Palluda ranging from sweets, fruit in syrup, meat sauce, the Piedmontese antipasti, marinated vegetables.
Davide Palluda is a young chef that through culture, passion and expertise brought the true taste of the piedmontese cuisine in a jar of glass.
His food culture is the results of years of study at the Hotel School of Barolo and working experience between Langa and Liguria.
Linking tradition and innovation, he creates unique products with the aim of preserving the freshness and the gentleness of the original aromas, finding inspiration in the idea of keeping the taste of the earth’s seasons through time.
The whole fragrance and taste of a colourful hillside garden.
The finest among the white meat exalted by the black truffle in an elegant match of flavours and colours.
The "Cognà" a tradition of Piedmont. A lot of autumn fruits, Barbera grape must and patience are the simple ingredients of this rustic relish.
The cognà belong to the innermost tradition of Piedomont. A lot of autumnal fruits, Barbera grape must and a bit of patience are the simple ingredients of this rough-texture comfiture.
The high percentage of Aosta Fontina cheese D.O.P and Nostrale Piemontese cheese make this fondue a very rich and tasty dish that lovingly embraces the white truffle.
Few simple and selected ingredients: veal flesh, piedmontese pork flesh, fresh vegetables, tomatoes, a sprinkle of spices and a slow and sweet cooking.
Observing the seasons vegetables, herbs and perfumes are combined in this light and delicate sauce.
The famous Garbagna cherries are selected by Davide Palluda and preserved only with natural products: spring water, sugar and lemon juice.
Rough and complex, this comfiture of quince apples perfumes like autumn spices.
The grapes dipped into the Moscato grappa are preserved in spirit, giving the chance to recall and taste the perfumes of the piedmontese land.
