Locanda Borgo Vecchio Donna Selvatica

Perched above the UNESCO-protected vineyards of Neive, this kitchen interprets Piedmontese tradition with modern technical clarity. The tajarin, enriched with thirty egg yolks, is hand-cut to a hair-thin consistency and tossed in a ragù that has been braised for hours until the flavors are concentrated and deep. During the autumn, the aroma of shaved Alba white truffle dominates, its earthy musk elevating simple preparations of farm-fresh eggs. Texture is explored through the contrast of crispy, salt-cured meats against the softness of agnolotti del plin, which are pinched by hand to create a perfect pocket for their savory filling. Chef Gabriele Piscitelli utilizes ingredients from the estate’s own Tenuta Barone, including stone-ground Ottofile corn flour for a polenta of exceptional grain and sweetness. The meal progresses with a rhythmic balance, moving from the bright acidity of raw veal battuta to the rich, wine-reduced depths of traditional brasato.