Ristorante Bovio (previously Belvedere)

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Our first course was game pâté dusted with sea salt. The pâté itself was already tasty, crowned with fresh white truffles, the dish became a gift from heaven. We had white truffles previously in other countries, but they were nothing compared to Alba as the aroma of truffles begins to decay the moment after being unearthed. The fresh truffle here had a light garlicky flavour with an extreme intense earthy and musky aroma. This aroma alone was enough to justify our long journey from home.

Game pâté

... with white truffle of Alba

Our second course was veal tartare garnished with baby greens and parmesan cheese. Every single ingredient was of the highest quality: veal, cheese, ground pepper, olive oil, and of course white truffle! We were very surprised that even the ground pepper had such an extremely strong peppery aroma, better than the kind that other restaurants normally use.

Piemontese veal tartare with Parmesan

... with white truffle of Alba

Our third course was ravioli of perfectly timed egg yolk. Due to its simple taste, the runny yolk combined with white truffle was a classic harmony. Needless to say, its powerful aroma carried throughout the dish.

Egg yolk in ravioli

... with white truffle of Alba

Of course, our meal would not be perfect without trying wines from this Piedmont region especially each glass of local wine only costs a few euros. The server suggested a glass of Bruno Giacosa Arneis Roero 2005 for the two pasta courses. Lemony nose with a touch of nutty fragrance, its high acidity went particularly well with the cheese ravioli.