There are some regions in the world which have become absolute gourmet hubs. These spots around the world manage to gather an amazing volume of top quality restaurants like the Black Forest in Germany or the Basque Country in Spain. One of these over the top destinations is of course Piedmont and in particular the Langhe area with its white truffles, nuts, cheeses, and the Barolo & Barbaresco wines. The hilly Langhe has its famous Alba city and in the heart of it you will find one of the true gastronomic wonders of this world – Piazza Duomo.
A restaurant is nothing without a talented chef and a chef is nothing without an ambitious team prepared to do what it takes to deliver the guests an unforgettable experience. Piazza Duomo has more than you ever can wish and Chef Patron Enrico Crippa will make you feel like you have won the ultimate gourmet prize.
Chef Crippa was born in Italian Carate Brianza in 1971. His culinary career took off when he was only 16 years old and started to work for legendary Chef Gualtiero Marchesi in Milan. Enrico passed his exam at Monte Olimpino Hotel School in Como and continued his path towards gastronomic top recognition by working for some of the best in the business like Michel Bras and Ferran Adria. Crippa moved to Kobe in Japan in 1996 for the opening of Gualtiero Marchesi’s Japanese branch. He also worked in Osaka and stayed for three important years in Japan before he eventually met the Ceretto family who is influential in the Piedmont region, with a significant agriculture business. Enrico Crippa founded his Piazza Duomo together with the Ceretto family in 2005 in Alba. Enrico delivers the utmost culinary skills and talent and the Ceretto family delivers the most fantastic ingredients, especially the vegetables from the restaurant’s garden which are unbelievable good.
Restaurant Manager Manuel Miliccia and Sommelier Mauro Mattei make sure that the team in the dining room performs impeccably and together they deliver, evening after evening, a service which will leave nothing more to desire. Chef Crippa’s highly inventive and super fresh cuisine, like the different salad variations with up to 51 ingredients per plate, the black cardamom risotto, or the rabbit kidneys with sauce béarnaise are all presented to you flawlessly and you will be sent straight to gourmet paradise when you start to eat.
Piazza Duomo truly has all what it takes to become a super restaurant, something people talk about far outside Piedmont, something which is eminently essential to make a reservation at.
Written by Andy