We found him to be extremely friendly and giving,  just like all of the winemakers we had met on this trip. We quickly realized this was a beautiful part of the Piedmont culture.

Today, we were told that our group would be having lunch at the home of Elio and Lucia Altare (for more about Elio Altare, see Piedmont Blog 2). Despite the fact that the nebbia had mostly cleared, we got a little lost finding their home on our first try. When we did find it, we were welcomed with open arms.

Elio and Lucia had planned and begun preparing a lunch for the entire group. We were pleased to learn that we could assist in some of the preparation so that we could learn some new local Piedmont dishes.  Before further lunch preparations would begin, we were offered and accepted to a tasting in the Altare tasting room.  This included wine and small food snacks of fresh hazelnuts from their favorite producer as well Elio’s favorite aged salumi.  Everyone in the group agreed they thought the hazelnuts were the best they had ever had, and all bought some to take home!

Piedmont Hazelnuts

After a lovely tasting of wines, it was time to get back into the kitchen for final food prep for lunch.  The food was exceptional. We started with raw vegetables in Bagna Cauda (hot bath) of oil, anchovies, and garlic. All the veggies were harvested that day from Elio’s garden: Jerusalem artichoke, cabbage, cauliflower (in the shape of broccoli), turnips, beets, fennel, and what we were told were called “cardemonts”, or stalky white spears, like celery. We also had red and yellow bell peppers from market.

Freshly Harvested Vegetables from Elio Altare's Garden

The Bagna Cauda sauce was served in individual containers with candles that kept the sauce “hot” for dipping.

Bagna Cauda

What a lovely assortment of fresh garden vegetables – we couldn’t wait to dip them in the sauce!

Bagna Cauda Assortment of Vegetbles

Next came Vitello Tonnato, which of course, had a homemade family recipe for the sauce.

Vitello Tonnato at Altare's

For most, this alone would be a big meal, but we still had more to come. Elio had allowed Russell to help get the Venison off the bone for serving.

Russel Prepping the Venison

Great prepping Russell!

Not just one protein , but two – we had Bollito, or “boiled meat” (beef cheeks first, then shoulder meat), served with sauces of tomato/pepper/anchovy/herbs/oil.

Elio (with the Keeper Team assistance) roasted potatoes and onions wrapped in foil over coals in the kitchen fireplace.

Cooking Potatoes & Leeks Over the Altare Fire

He also roasted Porri (Leeks) the same way in the fireplace. The result was “perfecto” – crisp and char on the outside, yet that great “melt in your mouth” soft on the inside.

Potatoes & Leeks from the Fireplace

We enjoyed Altare wines from the cellar that paired beautifully with this family meal.

We finished with Pannatone (a traditional Italian Christmas Bread) and ’63 Porto, a great combination.

Panetone

Elio was kind to take us on a tour after lunch, starting with his garden, then his vineyards, his museum of antique farm tools, and finishing with the Altare cellar.   The cellar was beautiful, yet meticulous, as we would have imagined.  Along the way, he shared, with surprising and endearing candor, stories of his life and his philosophy.

What a lovely day we spent.  The Altares made us feel as if we were truly part of their family, and we will hold onto these special memories forever.

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We met up with the rest of our group as it was time for our first dinner in La Morra.  Russell selected a locally, well-regarded restaurant, Osteria Veglio.  We were pleased and surprised to learn that one of Russell’s long-time close friends, Elio Altare, would be joining us for dinner.

Russell Hone and Elio Altare

The first white wine was a local Arneis wine and then 2008 Elio Altare Cinqueterre, a new white wine project for Altare.

The amuse came out and was a local speciality similar to a variation of American potato salad on a spoon!

Amuse Bouche - Potato Salad

We tried another local specialty as our Primi (appetizer), vegetables dipped in a hot anchovy sauce, called  “Bagna Cauda”.  This dish was so unique and tasty that the Keeper Team will try to recreate it!

Bagna Cauda

Another Primi was a form of Minestrone Soup, made with Barley.  It was a very soothing and comforting dish with layers of flavors.

Minestrone Soup

Secundi (Main dish/Entrée) was next for the team.  It all looked so good that we took small bites of each to savor the new tastes and flavors of the area. 

One dish was Braised Oxtail with Whipped Potatoes, which seemed similar in taste and texture to Osso Buco.

Braised Oxtail with Whipped Potatoes

Freshly shaved white truffles over homemade pasta is a must and was delicious with its purity and simplicity.

Pasta with Alba White Truffles

Another selection was lamb rack, which the Osteria said was from a whole, local lamb that had been delivered that day!  The restaurant  prepared individual dishes from all parts of the lamb.  It was different from New Zealand, Colorado, or Australian lamb.  It was less gamey and more tender.  This was served over white beans.

Lamb Rack

When in Italy, one pasta is not enough, so the Team could not resist the Agnolotti as an option – it was divine and a great choice.  The Keeper Team has tested a Chef Version of this for one of the Interactive Cookbooks, and we can tell you that this is a labor-intensive, time-consuming dish to prepare.  It is also well worth the effort.  These fresh pasta pockets, stuffed with spinach, were incredible – we had definitely arrived in the land of fresh pasta dishes.

Agnolotti

Of course, we wanted to pair our food with some beautiful Altare wine and the 2008 Elio Altare Dolcetto D’Alba was a perfect selection – thanks Elio!

Elio Altare

Elio also suggested that we try a 2004 Ravelli Barolo, Vielles Vignes.  Ravelli is a winemaker that we learned Elio had mentored.  The wine was lovely.

As if this wasn’t enough, Elio insisted that we try some desserts, and two were selected.  The first was a Barolo Poached Pear with Homemade Fresh Sweet Cream Ice Cream.

Barolo Poached Pears with Homemade Sweet Cream Ice Cream

 The second dessert was a Classic Panna Cotta- simple, light and perfect texture.

Panna Cotta

 The entire night, food and company, was pretty amazing as we knew that we had made new life-long friends.  How could this trip get any better?  We had a feeling that the magic had only just begun!

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