Piazza Duomo

Langhe, part of the unesco heritage, is a special place where gastronomy and hospitality falls together with the deep rooted traditions of the region and Piedmont.
Alba, probably one of the most known cities of Piedmont for it’s white truffle, is the place that host since 2005 “Piazza Duomo” the 3 star restaurant.
It’s here in a little tiny road close to the duomo of Alba that you’ll find the red door that will bring you into the restaurant. Opening the red door and entering the restaurant will bring you directly into the world of chef Enrico Crippa, where traditions and clean purity come together. The rose painted dining room is dressed with paintings on the walls; square and round tables with the most pure and clean table setting, where you’ll find, at your entrance just a water glass and the white tablecloth.

“Piazza Duomo, the kingdom of Enrico Crippa, where purity, lightness, innovation and traditions fall together. A place that hold the identity of the chef. Sharp and clean.” 

A cooking style, the one of chef Enrico Crippa, played around clean, pure, fresh and sharp flavors. Where traditions get infused with the past experiences of the chef around the world, especially in Japan. A unique cuisine where every detail has a meaning, where techniques are just a vehicle and precision is just the end of a process where the heart and mind of Enrico Crippa create the dish.
Piazza Duomo it’s a bubble, where great hospitality, attention to the clients and a magnificent talented chef falls together to realize a unique place made of elegance, sharpness and purity.
Get to Alba, walk through the city, arrive to the Alba Dome, get into the tiny road that lead to the red door of Piazza Duomo, walk in, take the lift or the stairs, and get into the world of Enrico Crippa, leave the service team, leaded by Davide Franco, bring you to the table, sit down and enjoy the journey around the chef’s world. And don’t forget the wine, you’re in one of the best region of the world for wine, and this time leave Jacopo Dosio gives you some suggestions.

Menu: 

• The Start : “Piedmont Starters”
• 2007 the Born: “Salad 21,31,41,51..”
• 2009 tribute to Fulvio: “Shrimp and Fox Grape”
• South America: “Lettuce and Chimicurri”
• “At Est”: Beetroot 
• The vegetables Garden: Chard and Chard 
• Mediterranean: Turbot, green sauce, Bruxelles 
• Canal Grande, San Marco, Ponte di Rialto: Squid and white Polenta 
• The Silk Road: Potatoes cream and Lapsang Souchong
• L’Emilia: Cotechino and lentils 
• “La Transumanza”: Lamb and Chamomile 
• “L’Escargot, 1953, Henri Matisse”: Panna Cotta