The Angelo Negro Estate at Cucina.Eat, Piedmont on the plate and in the glass

Giuseppe Negro talks to Cucina.Eat about the local food and wines, in the company of chef Andrea Sperone of Trattoria del Belvedere in Monteu Roero.
Together, they present a typically Piedmontese menu, ranging from steak tartare to vitello tonnato, and from tajarin made with 40 egg yolks to rabbit stewed in Arneis, ending up with a hazelnut nougat mousse. The wines proposed to the audience were Giovanni Negro Metodo Classico, Roero Arneis Perdaudin, Roero Prachiosso and Birbet.