Cellar L”Astemia Pentita – Chef Luigi Taglienti

Saturday 27 April 2024

From 4.00 p.m. to 7.00 p.m.

La Morra

Price: € 45

Visit to the cellar L”Astemia Pentita.

At the end of the tour, chef Luigi Taglienti will prepare an aperitif on site.

The visit includes:
– Roundtrip transport by minibus. Departure at 4.00 p.m. from Piazza Medford (Palazzo Mostre e Congressi “G. Morra”), return to Alba approximately at 7.00 p.m..
– Wine tasting and aperitif with the chef
– Wine cellar tour

THE CELLAR
L”ASTEMIA PENTITA

L’’ASTEMIA PENTITA RISES WHERE THE RIDGE OF THE CANNUBI, AMONG THE FINEST CRU IN THE AREA, BEGINS TO RISE TOWARDS THE VILLAGE OF BAROLO.
Born and raised in the hills of the Langhe, wine is Sandra Vezza’s one true love.
Over the course of this enduring and passionate love affair, she was drawn to Barolo for her own winery. It was here that she learned to understand the unique and wonderful qualities imparted by this patch of land.
Every bottle of L”Astemia Pentita encapsulates several moment in time: the rain showers, the energy of warm days, the freshness of spring, the silence of long winters, and, most importantly, the work of the people who tend to the vineyard and its secrets.
Where unchanging elements meet the constant flux of nature and humanity, L”Astemia Pentita is born. This alchemy stems in part from Sandra Vezza herself, driven by her motto “dynamic even when standing still”, a mantra that guides her through the worlds of art and business, today embodied by her wine.


THE CHEF
LUIGI TAGLIENTI

As the chef tells about himself: “I am Ligurian, by birth and by fact, but my family has mixed origins covering much of this wonderful country that is Italy. I realised at a very early age, and quite romantically, that I would become a chef.”

“The great Italian chefs instilled in me a love for raw materials, the great French chefs the importance of knowing how to transform it and the classic basic techniques, the great Spanish, Nordic and South American chefs taught me the importance that you absolutely must and should be daring in the kitchen, all you need is to have some important ideas and insights, put yourself on the line and define your own style, one that is both recognisable and inimitable.My cuisine is based on intuition, sensitivity and the ability to interpret raw materials with the additional use of technique to reach a final idea, never to conceptualise it. My offer can address a transversal audience, from the curious person eager to learn and get to know haute cuisine, to the most experienced wine and food critic, working on 4 very different yet extremely consistent cooking styles”. “My dishes are born from my instinct, they come as if they were already pictured somewhere and have a story to tell. It is a creative process that intertwines all my story and all my passion for this work. Tradition, modernity, lightness and territory are the real ingredients of my cuisine. I do not just conceive dishes to be enjoyed. Without taking risks, my work and projects could not evolve and ideas would inevitably deteriorate. Every now and then I feel that I have to dare, to explore new paths that sometimes bring beautiful experiences or the manifestation of what people recognise as new.”

IO LUIGI TAGLIENTI – PIACENZA
Already * Michelin Star

APERITIF

Raspberry, harissa butter and tarragon
Courgette flowers with white sea bass
Financier biscuit, lemon and herbs
Tomato purée with red fruits and red spices
Scallop, sea chlorophyll
Bombolone steak tartare