An exclusive food and wine experience dedicated to the great wines of Piedmont.
Enjoy a unique evening discovering Piedmont’s finest oenological treasures: a curated selection of DOC and DOCG wines that reflect the richness and diversity of the region.
AIS sommeliers will be by your side to guide you in choosing the perfect glass, accompanying you through the sparkling, white, rosé, red, and aromatic wines of Piedmont.
The dinner price includes unlimited tasting of a wide range of Piedmontese DOC and DOCG labels, for a true sensory journey through the region’s most representative wines.
THE MENU
Marinated salmon trout, vegetable gazpacho and green apple granita
Black-crusted tajarin, tossed with Fontina cheese, thyme and Jerusalem artichoke
Black cod with grape pomace, wine and grape sauce, root vegetables
Hazelnut Blossom: Steamed chocolate brownies, sweet clover ice cream, hazelnut sauce, caramel and coffee oil
The menu has been specifically designed for the event.
No variations are available; however, we kindly ask that you communicate any allergies within 72 hours of the event by sending an email to info@vinumalba.com.
Seating will be at communal tables.
Each participant will also receive a small gift offered by Olio Carli.
THE CHEF
PAOLO GRIFFA
Born in 1991 and originally from Piedmont, Griffa trained in some of the best restaurants in the world, such as Combal Zero (IT), Chateaubriand (FR), and Studio (DK). After serving as the very young sous-chef at Piccolo Lago, led by Marco Sacco (Verbania, Italy), from 2013 to late 2015, he won the San Pellegrino Young Chef 2015 award for Italy.
In March 2016, he joined the team of Serge Vieira, Two Michelin Stars.
On October 1, 2017, Paolo Griffa competed in the Italian Selection of the Bocuse d’Or, before becoming, in December 2017, Executive Chef of the Grand Hotel Royal e Golf in Courmayeur, and subsequently chef of the Petit Royal restaurant.
In 2019, Paolo received his first Michelin Star and published “Petit Royal”, an extensive illustrated monograph.
In 2021, he launched the Easter Bomb, a piece of highly creative haute pâtisserie, and was recognized by Forbes as one of the 100 most influential Italians Under 30.
In 2022, he was awarded 4 Cappelli by the Guida de L’Espresso and passed the selection to join, as Pastry Chef, the prestigious AMPI – Accademia Maestri Pasticceri Italiani. Shortly after, Paolo Griffa was invited to the main stage of Identità Golose Milano 2022, where he presented his playful approach to pastry.
At the end of August 2022, Paolo transferred the Michelin-starred restaurant Petit Royal to the Caffè Nazionale in Aosta, embarking on a gastronomic and entrepreneurial project dedicated to haute cuisine and the world of pastry.
His commitment to the Grand Hotel Royal e Golf in Courmayeur remains unchanged, where he continues as Executive Chef of the Bistrot and the Grand Royal, a restaurant dedicated to traditional Italian and continental cuisine.
