Brillat-Savarin wrote: "Of all the senses though with which we have been endowed by nature, the taste is the one, which all things considered, procures us the most enjoyments."
The senses, all five of them, are in fact windows to the world through which we receive the stimuli that form our awareness. Food is the culture of conviviality, of sociality, of the slow exchange that takes place around the table...
Read more >
Brillat-Savarin wrote: "Of all the senses though with which we have been endowed by nature, the taste is the one, which all things considered, procures us the most enjoyments."
The senses, all five of them, are in fact windows to the world through which we receive the stimuli that form our awareness. Food is the culture of conviviality, of sociality, of the slow exchange that takes place around the table. It is a shared patrimony, bearer of values and identity, a language with its own grammar of taste, and above all, food is the medium of a territory. In recent years, this reflection has prompted us to look beyond wine, embarking on parallel ventures always sharing the common objective of excellence and bringing value to our territory and its unique gastronomic resources.
We inaugurated the two restaurants in Alba, La Piola and Piazza Duomo, and founded Relanghe, specialized in the production of nougat and the production chain of the Piedmont Hazelenut. With Terroirs, we have brought together a collection of foreign wines from small but distinguished wineries and have established a collaboration with famed Turin chocolate-maker Guido Gobino, whose products we distribute throughout Italy. With the same spirit, we initiated a partnership with Gian Domenico Negro, cheesemaker from Bubbio, with his Arbiora cheese in a project created to bring value to traditional goat cheeses and Castelmagno.
< Hide
