<a target="_blank" href="http://www.laciaudeltornavento.it/ita">La Ciau del Tornavento</a>

Piazza
Baracco, 7

Treiso
(CN), Italy

+39
0173 638 333

Pasta, pasta, pasta. That seemed to
be the theme of this spectacular dinner at La Ciau del Tornavento. I have had
many memorable meals at La Ciau over the years, but the food has never been
better than it is right now. The devil is in the details. Few do it better than
Chef/Proprietor Maurilio Garola and his team, all of whom exude infectious
energy and pure passion.

La Ciau del Tornavento is one of
the meccas for food and wine lovers in Piedmont. Perched atop vineyards in
Treiso, in the heart of the Barbaresco production zone, La Ciau is one of the
few places in Piedmont where everything comes together; a stunning location;
beautiful food and a wine list that will leave guests drooling.&nbsp; The cellar is to die for. Guests will find
any number of fabulous Champagnes and a deep, broad selection of Barolo and
Barbaresco unlike any I have ever seen.

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1379713875040-CiauCellar+-+Copy.jpg">

Above:
You will not go thirsty at La Ciau

Several recent meals have all been
tremendous. One better than the next. Literally. The classics of the
Piedmontese table are slightly updated yet remain deeply rooted in tradition. As
outstanding as the tried and true favorites are, La Ciau also gives guests a
break from the usual fare with dishes like the hazelnut-crusted San Remo
shrimp, which are delicious. The Agnolotti del Plin filled with Seirass, a
local cheese, and cooked in hay, are not to be missed. Of course, in truffle
season it’s hard to go wrong with anything that comes out of this kitchen. 

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1379713856738-CiauTRuffle+-+Copy.jpg">

Above:
La Ciau’s white truffle starter with a glass of Chave’s 1985 Hermitage Blanc

The crudité appetizer was the perfect
way to start the evening and contemplate the tantalizing menu. When truffles
aren’t in season, fresh porcini are the next best thing. The carne cruda and tagliolini, both topped with porcini, were sublime. My tagliolini with braised rabbit was also
excellent, light and beautifully prepared. We ordered a portion of the
Agnolotti del Plin filled with Seirass to share, but in the end regretted it,
as we could have each eaten an entire portion.

I don’t typically drink much at
dinner when I am on a tasting trip, but if I make an exception it is usually for
Champagne. Jérôme Prévost’s
NV (2010) Les Beguines was simply stellar. Dry, bracing and impeccable in
its balance, the 2010 was firing on all cylinders. What a beautiful wine.

Readers visiting Piedmont owe themselves
at least one meal at La Ciau del Tornavento. The economy might be struggling in
Italy, but you would never know it by looking at this dining room, which is
usually packed. Reservations are essential. I suggest having an aperitif in the
cellar followed by a leisurely lunch or dinner upstairs at one of the tables by
the floor-length glass windows. I can’t think of too many better ways to spend
a few hours in the heart of Barbaresco.

Food:Crudité

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1379713926642-Ciau1+-+vinous.jpg"> 

Carne cruda with porcini <img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1379713961289-Ciau2+-+Copy.jpg"> Tagliolini with porcini<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1379713971158-Ciau3+-+Copy.jpg"> 

Tagliolini with braised rabbit<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1379713986386-Ciau4+-+Copy.jpg"> 

Agnolotti del Plin filled with
Seirass, cooked in hay<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1379714001834-CiauCover+-+Copy.jpg"> 

Wine:

NV (2010) Jérôme Prévost-La Closerie Les Beguines 94<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1379714659312-CiauWine+-+Copy.jpg" class="wysiwyg-float-left"> 

 -- Antonio Galloni

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