Piedmont in pictures

One of the highlights of dinner at Piazza Duomo was our 10-part starter, which leans heavily on produce grown in Crippa’s kitchen garden picked the same morning it’s served. Among the miniature delights was a cloud-light foie gras mousse with ginger foam and a peanut biscuit, tiny pickled mushrooms, a simple but sensational puntarelle salad with chickpea purée, and a clever sweet-savoury starter of salted crême caramel.

Another intriguing dish was this al dente risotto with chestnuts, chocolate, a liver reduction and lemon jelly, which sounds like it shouldn’t work but absolutely did, and paired a treat with our balsamic-scented Ceretto Bricco Rocche Barolo 2012 and autumnal Bernadot Barbaresco 2015.

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