Piedmontese agnolotti del plin filled with roasted meats, finished in concentrated veal jus and fresh black truffle using professional pasta technique.

Dolcetto d’Alba By Master Chef Gianluca Deiana Abis 1. History Dolcetto d’Alba is one of Piedmont’s most beloved everyday wines, crafted from the Dolcetto grape in the hills surrounding the town of Alba. The name “Dolcetto” (meaning “little sweet one”) refers not to the wine’s sweetness, but to the grape’s naturally lower acidity and fruity profile. Historically, Dolcetto was the wine local farmers and families drank on a daily basis, thanks to its approachable nature and the

Ghemme By Master Chef Gianluca Deiana Abis 1. History Ghemme is one of Piedmont’s lesser-known yet highly respected DOCG wines, originating from the hills around the town of Ghemme in the northern part of the region. Its production dates back centuries, and the wine has long been cherished for its refined structure and complexity. Made primarily from Nebbiolo (known locally as Spanna), often with small additions of Vespolina or Uva Rara, Ghemme benefits from the unique microc