We convened at the I Casteli hotel after a glorious afternoon coach ride from Turin airport
After a glass of fizz (a DOCG Alta Langha method trad) we walked past Alba’s stylish shops to our restaurant, Cortiletto D’Alba where Anna made us extremely welcome.
First night dinners set the tone for a tour and this one was amazing.
A fresh amuse bouche Tomato mousse preceded a wonderful selection of anti pasti: goats cheese with onion marmalade, truffle salami, a mousse of Cantabrian tuna and Pantellerian anchovy on pepper are the ones I managed to jot down! Then two pasta dishes, a ravioli of veal rabbit and pork, and a spaghettini bolognaise with a ratio of 30 yolks/kg flour! Mains (of course there were two) were roast pork with hazelnuts and a slow roasted beef. Finally a variety of desserts made from hazelnuts, chestnuts and lemons.
We drank a beautiful Arneis and a delicious Langhe Nebbiolo, and somehow found our way back to the hotel.