AUTHOR'S DINNER #08
29 October 2024

An evening dedicated to the Piedmontese cattle breed

Chef:

Bruno Cingolani

Dulcis Vitis Restaurant (Alba, Cn)

Pizza chef

Davide Di Bilio

Fuori Tempo (3 slices Gambero Rosso / 50TopPizza)

Wine tasting with:

Massimo Damonte

Malvirà Winery (Canale, Cn)

Live music:

Tiziana Capellino

(jazz pianist)

Master of ceremony:

Danilo Poggio

(food and wine journalist)

The menu

ENTRÈE

Bao with raw Fassona beef and white Alba truffle

🥂 Malvirà Roero Arneis 'Renesio' 2019

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PIZZA GOURMET

Fassona's tongue and red bagnetto

Dough: chickpeas, spelt and sprouted grains

🥂 Malvirà Langhe Bianco 'Tre Uve' 2016

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PIZZA GOURMET

Piedmontese-style Fassona tail and eight-row polenta

Dough: maize, spelt and sunflower seeds

🍷 Malvirà Barbera d'Alba Superiore "San Michele" 2019

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THE CHEF'S PLATE

Fassona shin poached in Roero wine and Entracque potatoes

Breads: semolina ciabatta and traditional bread

🍷 Malvirà Roero Superiore 'Trinità' 2004
(large format 3 litres)

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SWEET

Madernassa pear cooked in Birbèt wine from Malvirà

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Coffee and small pastries

Guests of the evening

The chef

Bruno Cingolani

Dulcis Vitis Restaurant, Alba (Cn)

Originally from the Marche region, Bruno Cingolani describes himself as 'a chef of nature'., guided by a philosophy that starts with a deep knowledge of the land and the origin of raw materials, which he uses and combines to enhance the flavour and nutritional properties of the dishes you enjoy at Dulcis Vitis, his restaurant in the historic centre of Alba, just a few steps from the Duomo. For over 40 years, Chef Cingolani has been a 'ambassador' of Piedmontese excellence, in particular of the White Truffle of Alba: in its research itineraries, it selects - with the Made in Alba™ quality label - the best local products, for its own restaurants and for its customers in Italy and abroad.

The pizza chef

Davide Di Bilio

Fuori Tempo by Canale (Cn) and Chieri (To)

Pizza chef and certified bakery chef, Davide has always attached great importance to his education. He attended theUniversity of Pizzawhere he had the privilege of having as teachers Simone Padoan and Renato Bosco, two great masters of contemporary world pizza. Fuori Tempo is considered one of the best pizzerias in Italy, with recognition from the "Three Slices' of Gambero Rosso and the presence of 50 Top Pizza Italy.

The producer

Massimo Damonte

Malvirà Winery, Canale (Cn)

Malvirà (from the Piedmontese dialect 'mal girata') was the name of the old farmstead: a curious name derived from the courtyard's northern exposure, instead of southern, as peasant tradition dictated. Today the company - certified organic since 2014 - is run by brothers Massimo and Roberto Damonte and their sons, produces 310,000 bottles annually and owns 42 hectares of vineyards between Canale and La Morra. Roberto takes care of the cellar and Massimo of the vineyards: innovating while respecting tradition is his motto. In addition, Massimo Damonte is the current President of the Consorzio di Tutela del Roero.

The journalist

Danilo Poggio

Food & Wine Lover

Danilo Poggio is not only a professional journalistbut also a oeno-enthusiastby descent, by vocation and by choice. Certified wine tasterHe serves on juries for wine and gastronomic competitions and writes in the oldest and most prestigious national wine and food magazine. For over 15 years he has been talking about food and wine on radio and TV and at many live events around Italy.

The musician

Tiziana Capellino

Pianist and Jazz Singer

Tiziana Capellino graduated with honours from the Biennial of Jazz Composition and Arrangement and prior to the Three-year course in Jazz Piano at the Conservatorio 'G. Verdi' in Turin. Since 2009 she has performed with various projects under her own name in Clubs and Festivals in Italy and Europe, collaborating with many leading names on the Italian jazz scene and beyond. He has to his credit some record projects: in 2016 the album 'Reflections in Contrast', in 2023 the album 'Better Days', in 2024 a duo album with guitarist Piero Ballestriero.

The Piedmontese Cattle Breed

Today, it is distributed in small family-run stables, which are completely unable to withstand the competition of large industrial farms. Yet Piedmontese meat is exceptional, one of the best in Italyunique, with the right intramuscular fat content that makes it lean, yet particularly tasty, and an extremely low cholesterol level.

Like all native white-coated cattle, it is an ancient breed. The specific history of the Piedmontese begins in 1886. In that year and in the commune of Guarene d'Alba, for the first time, from a spontaneous mutation, a bull with enormous buttocks and muscular thighs was born: he is the progenitor of our 'thigh calves'. A historic turning point: a breed for meat, milk (particularly in the mountains) and work, from that moment on, the Piemontese begins its career. The main characteristic of the Piemontese is its high slaughter yield, which can even exceed 70%. The fine bone structure also allows for more valuable cuts than other breeds with a larger size.