Davide Palluda was born in 1971 in Canale, where he lives and works. After the professional studies at the Scuola Alberghiera in Barolo, he worked in the most prestigious Italian and European kitchens to get professional experience. In 1955, along with his sister Ivana, he opened the “All’Entoeca” restaurant annexed to the Enoteca Regionale del Roero, located in Canale. In 2000 it was judged as the best young chef of the year by the “L’Espresso” guide. In the same year he received the Michelin star and from that moment he conserves it jealously. In 2006 along with his wife Annalisa he opened the “DP” lab. It has been the maker of the valorisation of the Roero cuisine and he has been recognised as one of the best Italian chefs.
“All’Enoteca” is a point of reference for the cuisine of Langhe and Roero, this restaurant distinguishes for a great personality and a fine modern elegancy, which proposes itself naturally with no artifices. The light is the absolute protagonist of the room and of the terrace, the inside hall is furnished with canvas realised by the eclectic painter from Canale Raimondo Bracco, “Mondo”, followers of Pinot Gallizio. The cuisine tells the territory and the homely wisdom of the peasant housewives, but without indulging on nostalgia and without standing only on tradition and on the “déjà vu”. The menu is proposes different recipes according to the season, but it include also contamination of colours and flavours the chef tasted during his journey and researches. Massimo respects the quality of the ingredients and he work them with an authentic expression. The relationship with fruit and wine is inseparable: a tribute to a land blessed by the sky and with excellent products throughout the year.
“I started to look at my territory with no rhetoric, with the awareness that it is not better than others, but it can make the cuisine unique and original. The ingredient which is far away from the local ones is accepted for contrast, without loose the stylistic rigor and the concentration. I have never stopped to taste new products: it is a sensorial training, which have enriched my culture. I am not instinctive, I have no instant ideas. We, Piedmont people, we are more reflexives: it this the caution which has the lead of our actions, in the recipes as well as in the entrepreneurial choices”. And this says a lot…
A passion….the “DP” lab
Davide Palluda’s philosophy finds a concrete application also in the passage from the restaurant to the “DP” lab, which was opened in 2006 by Davide and his wife Annalisa. Here raw materials, technology and research unify with the aim to guarantee the freshness and the delicateness of the aromas, following two main inspirational reflections as older as man: the idea of a beautiful season that thinks of the other and the dream to conserve the quality during the passing of time. An enthusiasm that has grown even more thanks to the close commercial and professional collaboration with the Michelis family from Mondovì.