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Vineyard lunches and private winery dinners in Langhe
A winery, a vineyard, the woods, a hut on top of a hill, even a hot air balloon. You choose the place, we bring the kitchen and the service. It is the best way to taste Piedmont while you look at it.
- Guests
- from 1 to over 100
- Where
- Anywhere we can get to: wineries, vineyards, woods, hills with no road
- Venue
- If you don't have one, we suggest one of the wineries we work with
- We bring
- Chef, waiters, kitchen, bread, grissini and water, table setting in the vineyard
- Languages
- English, Italian
- Price
- Fixed fee plus a per-person price based on the menu, on quote
We work with a great many local wineries
Famous names and small growers, across Barolo, Barbaresco, Roero and Monferrato. We suggest the right winery for your group and cook there: among the barrels, in the tasting room or on a terrace above the vines. You choose and book the winery with us.
Candlelit dinner in the woods, after a truffle hunt
An experience we create with Langhe Experience, for groups of 2 to 12.
- In the woods
Guests follow a trifolau and his dog on a truffle hunt among the oaks and hazelnut trees of Langhe.
- In the clearing
The table is set among the trees, lit only by candles.
- Dinner
Diego rolls out fresh tajarin in front of the guests and serves a four-course truffle menu with local wines.
- The season
Black truffle from April to September, white Alba truffle in October and November. Late in autumn, dinner becomes lunch.
What you might eat
Every menu can be tailored. This is one we serve most often.
«Dinner in the Vineyard» menu
Aperitivo
- Local cheeses with homemade jams
- Local cured meats with Moscato d'Asti giardiniera
- Our vegetables preserved through the year
Starter
- Fassona beef tartare, greens and crispy egg yolk
First course
- Pumpkin risotto, Gorgonzola cream and mulled wine reduction
Main course
- Piedmontese black pork cheek braised in Barolo and tamarind, carrot purée
Dessert
- Hazelnut cake with warm zabaglione
The risotto follows the season: pumpkin in autumn, zucchini in summer.
Can we choose the place?
Yes. You can suggest a place of your own, or we will suggest one of the wineries we work with.
Does it need a road?
No. We cook anywhere we can get to: vineyards, woods, remote hilltops. We have even served lunch in a hot air balloon.
What is the maximum number of guests?
There is no maximum. We cook lunches for two and vineyard dinners for more than a hundred.
What if it rains?
We always have a plan B. It depends on the location: a winery, a room or a covered area nearby, agreed with you before the event.
How much does it cost?
Every experience has a fixed fee, which covers the chef, staff and transport, plus a per-person price that depends on the menu. That is why the per-person cost is higher for small groups and goes down as the group grows. We often cook for 2, 4 or 6 guests, and even for one. We send you a tailor-made quote.