The Piazza Duomo restaurant is the realm of the three-starred chef Enrico Crippa.
Three-star chef, but with his feet firmly planted on the ground, among the rows of Nebbiolo in the Langhe hills. Of Brianza origin but adopted by the Langhe, Crippa has taken root in this territory certainly helped by unparalleled raw materials. Local products are processed in the Piazza Duomo restaurant and most of what is used comes from a radius of a few dozen kilometers.
Enrico Crippa began to know and use the Piedmont IGP Hazelnut as soon as he arrived in the Langhe because, through the Ceretto family, he was able to observe the working method and total control of the Relanghe supply chain. From that moment it was love at first sight and began to develop some recipes such as the hazelnut cake which wants to be a real tribute to the "Langhe hazelnut" and at the same time a symbol of the city of Alba. Enrico Crippa today is a point of reference for all lovers of haute cuisine.