In the White Truffle Capital, one of Italy's best new trattorias (with the touch of one of Italy's top two Chefs)

This is the perfect time to plan a visit to the Langhe region, and especially to Alba. This small town of just over 30,000 inhabitants is renowned for the White Truffle Fair, Piazza Duomo—one of Italy’s top two restaurants and a Tre Forchette champion in the Ristoranti 2025 guide alongside Reale in Castel di Sangro—and now also for a newly crowned Tre Gamberi: La Piola. This "easygoing" and informal home of fine dining is helmed by Enrico Crippa. A concentrated hub of excellence, it is an essential stop on any respectable gourmet tour, especially in autumn.

La Piola in Alba: one of Italy's best new trattorias in the 2025 guide

Located in the same building as the famed Piazza Duomo restaurant, in the heart of the city, La Piola is a trattoria that is modern in form yet traditional in substance. Much like its illustrious parent restaurant, it achieves undeniable levels of excellence within its niche. The various dining spaces are adorned with contemporary artworks (the transparent veranda dining room overlooking the square is particularly charming), and the minimalist table settings reflect a sense of refined simplicity. The young, highly skilled, and motivated team brings energy and expertise both in the dining room and in the kitchen.

The daily-changing menu, written on a large chalkboard, consistently delivers exceptional dishes. Expect a selection of cured meats and cheeses, Russian salad, exquisite *tajarin* with sausage ragù or seasonal truffles, authentic *agnolotti del plin* in roast gravy, sliced Fassona beef, or Fassona tartare. In short, a repertoire that allows guests to fully appreciate the culinary treasures of this corner of Italy.

But there’s more: here, chef Dennis Panzeri crafts vegetable-centric dishes inspired by the seasons and accompanied by a constantly changing playlist. Examples include ricotta-stuffed courgette flowers, a summer millefoglie layering tomatoes, diced aubergines, and ricotta, or an unexpectedly flavourful dish combining grains, legumes, a coulis of fresh tomatoes, creamy ricotta, and garden herbs. Autumn brings delights like pumpkin risotto with sour cream and amaretti.

The skill extends to mains, such as perfectly cooked thyme lamb and traditional Barolo-braised beef. Desserts vary by season (the house gianduiotto is always available), and the cheese trolley is a story unto itself. The wine list, though focused on the Langhe and Roero territories, features hundreds of labels and an extensive selection by the glass. Attentive and kind service and a delightful outdoor area complete the experience.

A trattoria worth the journey

In the heart of the white truffle capital, La Piola offers a warm welcome and an unforgettable dining experience. Combining Crippa’s vision of informal fine dining with Panzeri’s seasonal creativity, this trattoria has become a landmark destination for gourmets exploring the Langhe region.