Our cuisine
“Only by educating in good food and good habits can this great heritage be preserved”.
Our philosophy in the kitchen
Just beyond the entrance door there is the historic center of Alba with the buzz of its shops, the chatter of citizens and tourists. Continuing there are the Langa hills, the oak forests that hide the truffles, the hazelnut woods, the winemakers who prune the vines. As the father of the French cuisine Auguste Escoffier said, “no dish will ever be better than the worst of its ingredients“: this principle also guides the chef Dennis Panzeri, in the kitchen at the Piola. Here, actually, suppliers, passion and care are the same that guide the restaurant Piazza Duomo, a floor above: tradition and modern cuisine have the same foundations and a common identity imprinted by the collaboration with Enrico Crippa.
Chef
Dennis Panzeri
Originally from Oggiono (LC) Always passionate about cooking, in 1991 he obtained the certificate of assistant cook at the hotel secondary school of Como Monte Olimpino.
He made his debut as an apprentice at Gualtiero Marchesi’s L’Albereta, followed by the Miramonti l’altro in Concesio (BS), Righi La Taverna of San Marino, Da Candida in Campione d’Italia, the Cavallo Bianco of Aosta, the Terrazza of Via Palestro in Milan. Called by the chef Enrico Crippa to follow the kitchen of the Piola in 20xx. Since then he has been the executive chef.
“Thanks to the passion of the Ceretto family, and the determination of Enrico Crippa, I can express myself at La “Piola”. For me the best trattoria in the Langhe”.
Ingredients
Raw Materials
At La Piola, there is extreme care towards raw materials, starting with eggs and flours, which allow us to carry on the tradition with respect, putting the concrete taste of the recipes of the Langa houses on the table. We can draw from the garden of Piazza Duomo and this allows us to use fresh and healthy vegetables. This is the real daily innovation for us.
