I skipped delicious Piemontese favorites like Tajarin al Ragu (Tagliatelle with Meat Sauce), a Fritto (Fried Dish) of veal, asparagus and zucchini, Au Gratin Asparagus, Gnocchi with Hazelnuts, Rosemary and Butter, etc., and went straight to homemade raspberry sherbet for dessert.įollowed by espresso and a lovely plate of treats. The very fresh fish, the beautiful presentation and the slight creative twist of adding the cheese made the dish memorable. I sat down to the simple refinement of this table,Īnd soon had a crisp glass of Roero Arneis…Īlong with an amuse bouche of local salami with cheese.įor lunch on a warm summer day, I ordered carpaccio di pesce (slices of raw fish) on thin bed of fresh mozzarella cheese.
On the way toward Liguria and the Italian Riviera.Ĭonsequently, the menu offers a delightful combination of “land” and “sea” dishes. The Alta Langa are above Barolo, La Morra, Castiglione Falletto and Montforte D’Alba… Here, woodlands and fruit and hazelnut trees give way only occasionally to vines. The Alta Langa is the untamed cousin of the more developed area around Barolo where a monoculture of vineyards pervades. You might easily drive by the Coccinella (“ladybug” in Italian) for its humble appearance and because of the spectacular scenery in the area.
Massimo does his magic in the kitchen while Tiziano and Alessandro strike just the right balance between joviality and polish out front. It has the local, family feel of the former with the elegance and cuisine of the latter.
High up in the Alta Langa between Barolo and the sea, the three Dellaferrara brothers run a remarkable trattoria that could be called a ristorante.
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