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The High Langa has a terrain on which it is
difficult to cultivate, hence the woods have had the upper hand, giving rise to
a much greater production of mushrooms and truffles than in other areas", Renato
says.
The proud owner of trattoria "Piemonte" in Feisoglio, renown since three
generations for the excellence of its cuisine, Renato Piazza underline the
leading role of his town when it comes to mushrooms and truffles. "Every evening
between June and September there's a mushroom market in this town, where you can
find large casks containing 2-3 tons of the best "porcini", while the triumph
of the truffle is in November."
Accompanied by his faithful truffle hound,
Renato proceeds to display the treasures of his kitchen - black and white
truffles, religiously conserved in chequered cotton bags. At 10 euros per 100
grams and 100 euros per 100 grams respectively, such valued products of the
earth are the pride of the region and constitute an elegant touch to dishes
served.
Among Renato's recipes, almost tailor-made for his faithful clientele,
the starters are particularly alluring - of these there are an infinity, served
one by one with a rich selection of local wines, from the sparkling Furmentin to
the more full-bodied Barolo. Fried mushrooms and semolini, fagottini with herbs,
stuffed baby onions, ham with fondue and boiled chicken, all of them served with
truffle scales, are some of the creative hot starters which are served
alternating with the cold ones before the main dishes, which include truffled
ravioli, fillet of steak with mushroom cap, and asparagi with cheese and black
truffle sauce.
A splendid home-made hazelnut cake, soft and fragrant, with a
golden crust and exquisite taste - a regular winner of the annual hazelnut
sweets contest held on the second Sunday of September - tops off the meal. A
restaurant so traditional it hasn't even adapted itself to credit cards,
Renato's restaurant only accepts bookings from May to December, for a
celebration of mushrooms, truffles and hazelnuts knowingly converted into
refined dishes under Renato's watchful eye.
Author: Margherita Calderoni
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