Le Tavole Accademiche – Enrico Crippa
Tre stelle Michelin, Enrico Crippa appartiene alla grande generazione degli chef contemporanei italiani. Grande allievo di Gualtiero Marchesi e Michel Bras, anche se di origini lombarde, riesce a interpretare in modo contemporaneo la cucina piemontese. Lo fa ad Alba, con una cucina pura e dalla grande manualità.
Piazza Duomo received its third Michelin star in 2012, by Crippa’s ability to take a deeply rooted, traditional cuisine like the Piemontese into a conterporaty, creative interpretation. He relies on quality products form the Barolo area and the restaurants’ own garden of almost three hectares to ensure freshness and ultimate quality. Crippa’s training in Japan and other restaurant in the world have definitely influenced his cuisine that follows a harmonic gastronomic choreography.
Read more: Ristorante Piazza Duomo Alba
