Ristorante Piazza Duomo, Alba
Posted: Sat Jul 01, 2017 1:59 pm
I've posted this elsewhere but this seems a good place to leave it, plus I like to dust these photos off every now and then and relive the memories. 
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Piazza Duomo, Alba
Pure coincidence had us arriving there on a Friday night smack bang in the middle of Fiera Internazionale del Tartufo Bianco (International White Truffle Fair), so of course we had to book a truffle-matched degustation!
We had only just arrived that afternoon and barely got to get our groundings, so it took us about 10 minutes to find the restaurant entrance as the address is basically "the piazza of the dome", and the entrance is hidden just inside one of many alleyways running from the piazza.
After heading upstairs and the staff taking our coats, we were taken to our table in the small main room, which is fairly simple pink room with simple decorations and small windows - you are certainly not there for the view.
Immediately we were presented with a dazzling array of amuse bouche, amazingly presented:
Amuse Bouches from bottom to top:
Savoury Egg Custard
Goat Cheese Ball
Unknown white coated ball (parmesan maybe?)
Cocoa and Olive Marshmallow
Warm Taco
Seaweed Crackers
Baked 'Spaghetti Carbonara (see below for closer photo)
Couldn't fit them all in the one frame, so here is number 7 up close:
Baked 'Spaghetti Carbonara
We were also presented with the menu, our choice of course being the truffle degustation:
Accompagnando Il Tartufo Menu
Following this we were presented with Amuse Bouche number 8.
Fake olives - Scampi and Raw Beef
Amuse bouche number 9 was light and fluffy but packed with flavour.
Chard Sponge with Tuna Mayonnaise
Amuse bouche number 10 (proving there is no such thing as too much amuse bouche).
Foie Gras Mousse with Crunchy Corn and Ginger Mousse
And the last order of business before hitting the First Course (!) was selecting our truffle. The waiter wheeled out a cart with the most amazing smells wafting out of it, presenting us with an array of all sized white truffles. Knowing nothing about truffle selection we relied on the waiter to help us select one - at first we were hesitant about how large to get, but the waiter informed us that we only pay for what we use (they shave them for us, so you don't get customer's fingers all over them!!). We needn't have worried, having used the whole thing by the end of it (you only live once).
They selected the truffle and weighed it on a scale - 28 grams (at 7 euro per gram) and put it under a cloche. Every time the cloche was opened the whole area filled up with a beautiful pungent smell, so of course we had to keep opening it and smelling it.
28 grams of truffle, and the tools of the trade
Finally - it was time to move on to first course!
The scallops were very tasty, just enough for the truffle to balance it/be its equal.
Scallops, Sweet Potato, Hazelnut
The Tartare was very delicate and really highlighted the truffles.
Fassona Veal Tartare
The potato cream dish was stunning and rich with the truffles and had a beautiful smokiness from the Lapsang Souchong.
Potato Cream, Lapsang Souchong
The agnolotti involved saffron, cheese and truffle... need I say more. This was so good we asked the waiter to shave on extra truffle, at the risk of not having enough for the last savoury course!
Agnolotti with Fondue Cheese
The Partridge and Fois Gras had a lot of flavour, so the truffle took a slight back seat, but still enhanced the dish. Probably not helped by the fact that we used most of the truffle in the previous dish!
Partridge, Fois Gras Sauce
My wife loved the Mont Blanc.
Mont Blanc
Petit Fours
Warm milk with Grappa di Moscato
Italian biscotti - Choc Hazelnut, Cornmeal, Cherry Chocolate
Chocolate Truffle, Chocolate Macaroon
Popped Quinoa, with Green Tea and White Chocolate
Grapes
Extra chocolate truffles in a bowl
--------------------
Piazza Duomo, Alba
Pure coincidence had us arriving there on a Friday night smack bang in the middle of Fiera Internazionale del Tartufo Bianco (International White Truffle Fair), so of course we had to book a truffle-matched degustation!
We had only just arrived that afternoon and barely got to get our groundings, so it took us about 10 minutes to find the restaurant entrance as the address is basically "the piazza of the dome", and the entrance is hidden just inside one of many alleyways running from the piazza.
After heading upstairs and the staff taking our coats, we were taken to our table in the small main room, which is fairly simple pink room with simple decorations and small windows - you are certainly not there for the view.
Immediately we were presented with a dazzling array of amuse bouche, amazingly presented:
Amuse Bouches from bottom to top:
Savoury Egg Custard
Goat Cheese Ball
Unknown white coated ball (parmesan maybe?)
Cocoa and Olive Marshmallow
Warm Taco
Seaweed Crackers
Baked 'Spaghetti Carbonara (see below for closer photo)
Couldn't fit them all in the one frame, so here is number 7 up close:
Baked 'Spaghetti Carbonara
We were also presented with the menu, our choice of course being the truffle degustation:
Accompagnando Il Tartufo Menu
Following this we were presented with Amuse Bouche number 8.
Fake olives - Scampi and Raw Beef
Amuse bouche number 9 was light and fluffy but packed with flavour.
Chard Sponge with Tuna Mayonnaise
Amuse bouche number 10 (proving there is no such thing as too much amuse bouche).
Foie Gras Mousse with Crunchy Corn and Ginger Mousse
And the last order of business before hitting the First Course (!) was selecting our truffle. The waiter wheeled out a cart with the most amazing smells wafting out of it, presenting us with an array of all sized white truffles. Knowing nothing about truffle selection we relied on the waiter to help us select one - at first we were hesitant about how large to get, but the waiter informed us that we only pay for what we use (they shave them for us, so you don't get customer's fingers all over them!!). We needn't have worried, having used the whole thing by the end of it (you only live once).
They selected the truffle and weighed it on a scale - 28 grams (at 7 euro per gram) and put it under a cloche. Every time the cloche was opened the whole area filled up with a beautiful pungent smell, so of course we had to keep opening it and smelling it.
28 grams of truffle, and the tools of the trade
Finally - it was time to move on to first course!
The scallops were very tasty, just enough for the truffle to balance it/be its equal.
Scallops, Sweet Potato, Hazelnut
The Tartare was very delicate and really highlighted the truffles.
Fassona Veal Tartare
The potato cream dish was stunning and rich with the truffles and had a beautiful smokiness from the Lapsang Souchong.
Potato Cream, Lapsang Souchong
The agnolotti involved saffron, cheese and truffle... need I say more. This was so good we asked the waiter to shave on extra truffle, at the risk of not having enough for the last savoury course!
Agnolotti with Fondue Cheese
The Partridge and Fois Gras had a lot of flavour, so the truffle took a slight back seat, but still enhanced the dish. Probably not helped by the fact that we used most of the truffle in the previous dish!
Partridge, Fois Gras Sauce
My wife loved the Mont Blanc.
Mont Blanc
Petit Fours
Warm milk with Grappa di Moscato
Italian biscotti - Choc Hazelnut, Cornmeal, Cherry Chocolate
Chocolate Truffle, Chocolate Macaroon
Popped Quinoa, with Green Tea and White Chocolate
Grapes
Extra chocolate truffles in a bowl
