A restaurant discovery in Alba, a sweet and savory radicchio, and a simple ricotta toast.

Plus, a bit of This & That.

Agriturismo Ca d'Linet

This past Sunday, we drove to Alba for the annual truffle festival with our new friend Marcela from Brazil, who now lives in Genoa. A big tourist attraction for the region, the center of the city was bustling with games like fishing for wine bottles and throwing a dart at a salami, and food stalls served up dishes like porchetta sandwiches, fried polenta, and fresh Tajarin pasta with porcini of the season. We met our friend, Lodovico, an incredible chef and owner of BOTOI in Milan, and his wife Federica to enjoy the afternoon in Alba. He suggested we go to a very local restaurant in a small town of 300 residents called Agriturismo Ca d'Linet, just outside of Alba, and enjoy a classic Piedmontese lunch where we could avoid the crowds.

Sitting outside on a beautiful terrace with an outstanding view of vineyards and rolling green hills, we began chatting with the owner, Maurizio, about the sad state of this year's truffle season. Due to unusually hot and dry weather, the truffles have yet to arrive from the region, and those that do are dry and not up to snuff. Because of this, he was unwilling to compromise quality and flavor and not offering truffles on his menu right now, which I can appreciate.

Even without the wow factor of truffles, we ate a wonderful coursed meal by chef and owner, Carmela, including delicious and perfectly fried porcini mushrooms, agnolotti del plin with sage, and a rabbit dish with the most delicious sweet and sour peppers.

We shared two incredible bottles of Nebbiolo, both made around the opposite corners of the restaurant! Italy always blows us away with these types of things. I can't imagine many places where you can go to a small, tiny town of 300 and eat and drink incredibly well. And for a very reasonable cost. Next time you find yourself in Alba, consider adding this excellent and charming family-run and off-the-beaten-path spot to your list.

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Pan Seared Radicchio with Aged Balsamic Vinegar

Fall has arrived here in Torino as the leaves on our tree-lined street are turning the most beautiful red, orange, and golden hues. The morning air is a touch more crisp, and the produce at the farmers market is transitioning to a new set of seasonal ingredients. Today, I'm sharing one of my favorite ways to prepare radicchio. Grilling this leafy chicory helps to mellow the bitterness slightly, and its flavor complements the complex sweet and sour flavor of a good aged balsamic vinegar. While you can often find various types of radicchio at the supermarket and farmers' markets in Italy, it's often harder in the States. If you’re in Los Angeles, I recommend looking for different varietals at your local farmers market or other specialty markets like LA Homefarm, Cookbook, or Gjusta Grocer.