Piazza Duomo
Italy
At Piazza Duomo in Alba, Enrico Crippa builds tasting menus around the changing harvest of the restaurant's kitchen garden. Local heritage meets influences from further afield, with the daily availability of ingredients helping to shape each sequence. The Seasonal Things menu gives the chef room to work across 11 courses. Barolo follows a different thread, exploring Piedmont and Savoy cooking, rural traditions and wine as an ingredient. In autumn, an eight-course menu centres on Alba white truffles. These distinct routes through the kitchen connect the meal to both the agricultural rhythms and culinary history of the surrounding region.