In an exclusive atmosphere for a truly unique sensory experience.
It was early 1900 and in a small town in the Province of Cuneo, at the foot of Monte Viso, there was a humble bakery where bread was made daily, with a golden, crispy and tasty crust. The production rates remained unchanged for years until one day, with the changing of times and the evolution of things, it was decided to try using sourdough (it was already used for bread) in the production of cakes. [Torre San Giorgio, Cuneo, Piedmont - Italy]
It is the story of a journey that started by being taken as a challenge from a small town in the Langhe, by sailing through the Caribbean Islands all the way to the United States, landing back in a restaurant in Alba, along the hills of Piemonte, with its truffle markets and its trifolao (truffle hunter), by being deeply rooted in Piobesi d’Alba but expanded in modern laboratories where gastronomic excellence is being produced, regaining flight and momentum towards the open world between aero spatial techniques and experimental truffle forests. [Alba, Piedmont - Italy]