A Culinary Artist at Piazza Duomo
Enrico Crippa, a master of precision and creativity, has redefined the way we think about food. His dishes are more than just meals; they are vibrant canvases of color and flavor. At Piazza Duomo in Alba, the heart of Italy’s truffle region, Crippa fuses tradition with innovation, celebrating vegetables as the centerpiece of his cuisine. Guests are treated to a culinary journey where every plate feels like a seasonal symphony, bursting with the freshest ingredients sourced directly from his biodynamic garden.
From Milan to Japan: A Chef’s Global Influence
Born in Carate Brianza in 1971, Crippa’s culinary journey began under the tutelage of the legendary Gualtiero Marchesi in Milan, the first Italian chef to receive three Michelin stars. Crippa’s career took him across Europe and Japan, where he was instrumental in opening Marchesi’s restaurant in Kobe. This global exposure, particularly his time in Japan, was crucial in shaping his artistry—combining French technique, Italian soul, and Japanese precision.
A Symphony of Vegetables
For Crippa, the kitchen doesn’t dictate the garden—it's the other way around. His menus evolve organically, following the rhythms of his crops. The Seasonal Things menu reflects this harmony, offering a changing selection of 11 courses that revolve around the day’s freshest harvest.
While Enrico Crippa is known for his technical brilliance, it is his love for vegetables that sets him apart. His vegetable garden, located a few kilometers from Alba on the Monsordo Bernardina Estate, is the lifeblood of his menus. It provides the chef with 80% of the fresh greens used in his dishes, cultivated using organic and biodynamic methods. The garden, which features over 400 varieties of plants, allows Crippa to create dishes that change with the day, the season, and the weather. It’s this ever-evolving relationship with nature that makes his cuisine so dynamic.
Salad 21, 31, 41... A Signature Dish Born of the Garden
One of Crippa's most iconic dishes is the Salad 21, 31, 41..., a multi-dimensional, ever-evolving masterpiece that started with 21 types of greens and has grown to include up to 180 varieties, each handpicked from his garden. This dish exemplifies Crippa’s commitment to freshness, simplicity, and letting ingredients shine in their natural form.
Risotto Reimagined
A native of Lombardy, Crippa’s take on risotto is another staple of his cuisine, where tradition meets innovation. From a vibrant pink risotto made with shrimp and cosmos flowers to an aromatic version infused with rooibos tea, his reinterpretation of this classic dish showcases his creative prowess.
Barolo Menu: A Tribute to Piedmont
In homage to the region’s most famous wine, Crippa created the Barolo Menu, where Barolo itself becomes an integral ingredient. This menu celebrates the deep-rooted gastronomic traditions of Piedmont, elevating rustic dishes such as risotto and venison with the opulent flavors of this world-renowned wine.
The Truffle Extravaganza
Autumn in Alba is synonymous with white truffles, and Crippa ensures his menu pays homage to this precious ingredient. The Tartufo Bianco d’Alba Menu allows diners to experience the magic of this luxury item in a variety of courses, elevating the earthy richness of the truffle in every bite.
Crafting a Sustainable Future in Fine Dining
Crippa’s dedication to sustainability is not just about reducing waste or using less plastic—it’s a philosophy that permeates every aspect of his restaurant. From the biodynamic garden that supplies his kitchen, to the housing and fair working hours provided to his staff, Crippa is pioneering a new standard of ethical gastronomy.
A Chef Inspired by Art
In collaboration with the Ceretto family, Enrico Crippa has fused the worlds of food, wine, and art. The restaurant's dining room, with walls frescoed by Francesco Clemente, reflects Crippa’s philosophy that cooking is an art form. His dishes, like the Panna Cotta Matisse, draw direct inspiration from artistic masters, turning every meal into a visual and sensory masterpiece.
At Piazza Duomo, Enrico Crippa doesn’t just serve food—he offers an immersive experience. His cuisine is a delicate balance of nature’s bounty, culinary expertise, and artistic imagination. Every plate tells a story, every dish evokes an emotion, and for Crippa, that’s what makes his work complete.
Address: Piazza Risorgimento, 4, 12051 Alba CN, Italy
Phone: +39 0173 366167