Inside the Taste Lab – Castle of Roddi, one of the most beautiful cooking schools in Italy, you will learn the recipes of iconic dishes created by renowned chefs through hands‑on and theoretical classes, all set in a truly unique location.
Within the castle, there are seven modern stainless-steel workstations, each fully equipped with all necessary kitchen tools.
Participants are actively involved in every step of the preparation and will have the opportunity to taste what they make, paired with a glass of wine. Educational materials—including the recipe—and an apron are always included as complimentary gifts.
Each participant will receive:
- the kitchen apron
- the recipe prepared with the chef
- a small gift signed Olio Carli
There are seven workstations, which can be used individually or in pairs.
The course has limited enrollment, with a maximum of 14 participants.
Every workstation is fully equipped with all the tools required for both the theoretical and practical parts of the lesson.
The participation fee is charged per one workstation, which may be used by one or two people, with no price variation.
THE RECIPE
Rabbit ravioli with pine nuts, zucchini flower, and Taggiasca olives
THE TASTING
An original cocktail will be offered, created in collaboration with the Consorzio Tutela Grappa del Piemonte and Grappa di Barolo, together with a selected wine.
THE CHEF
DAVIDE PALLUDA
Davide Palluda, born in 1971 in Canale, is one of the most representative chefs of contemporary Piedmontese cuisine.
After studying at the Hotel School in Barolo and gaining valuable experience in renowned kitchens across Italy and Europe, in 1995 he opened the restaurant All’Enoteca with his sister Ivana, adjacent to the Regional Wine Cellar of Roero.
In 2000, he was awarded a Michelin Star, which he still holds today, and was named Best Young Chef by the Espresso guide.
A deep connoisseur of the region, Palluda is considered an ambassador of Roero, which he narrates through a personal culinary style that blends tradition and innovation, with influences from the Langa, Liguria, and Turin. His cuisine is a tribute to the flavors, culture, and identity of the territory.
In 2025, the restaurant All’Enoteca, led by Chef Davide Palluda, received the prestigious “Passion Dessert” award from the Michelin Guide. This recognition celebrates excellence in pastry and highlights the talent of the finest pastry chefs.
