The home kitchen and the restaurant kitchen are spaces of knowledge creation, both for amateur and professional cooks. They are where we mix and exchange expressions of our primary needs: food takes on the form of love.
For us, Cà del Re is family, everyday life, home. Our connection with hospitality and cuisine has deep and strong roots, but we like to look to the future with innovation and a lot of curiosity. Living as a couple this work experience is never simple, but it's always a wonderful and challenging game that we like to play.
At a time when our planet is suffering and life is becoming more and more unpredictable, it is fundamental to preserve and enhance the richness that nature offers, including the traditional knowledge that is associated with it. At Wilden, we have chosen a slow approach, a return to the origins of things, and a focus on what is essential.
Curious about yoga since childhood, I fell in love with its fluid and dynamic style, all guided by the rhythms of breathing. At a very difficult moment of my life, yoga became a refuge, bringing me mental lucidity and calm. It was at that moment that I chose to deepen my practice and dedicate my life to yoga. Teaching lets me share my experiences and studies with others.
If you think about it, everything is landmade
Battaglino - the restaurant - has always been a part of my life. I grew up there, hating and rejecting it, and then somehow chose it for my career. My passion for natural cooking, I think, emerged as a kind of rebellion against everything Piemontese, but now it has come to coexist with and represent the other part of my daily reality.
As a child, I spent summers at Berchialla, passing my time riding the tractor with Piero. When I returned to Torino I’d spend the winter saying “brrr…” over and over until my grandmother decided that the only way to free herself from that sound was to send me off to live in Barbaresco. And that's how I became a farmer.
As a kid, I always hid under the kitchen counters in the castle. I stayed there, rigid and silent, sensing the aromas, the sounds, the chatter...until the time when then countertops became my own playing field. And now I am still there, every day.
When I ask myself how I would describe my own photography, I think the best summary is: human faces and soulful spaces.
Ever since I was young I desperately wanted to discover what was inside those wooden houses where the bees lived, how they were made, how many bees were inside… So much so that once, as a kid, I opened one up, completely without thinking about what I would find. I of course ended up with more that a few stings on my face. The bees and the way they organized themselves fascinated me. And so it was that I found myself with three beehives and a nice little hobby for Saturday afternoons.
...and then I encountered bread, and it was the end—or rather, the beginning of a new life, one in which I create something with my bare hands and I am valued for it!
We put our faith in the five centimeters of soil that, every thousand years, forms at the base of the trees. Few professions resonate with life like ours does.
For me the vine is not critical - it’s the territory that speaks. Our wines are perfumed, juicy, and minerally. Each of these three qualities is a direct consequence of the soil from which the vines draw their origins.
Roero is a Rock’n’Roll wine: a performer, demanding, unconventional. We try to translate faithfully the vines we work with, drawing out the elegance of the sand while avoiding everything superfluous... That’s what we call a good Roero!
What about drawing a straight line between Arneis and Nebbiolo? Overthrow the common belief system and create a less austere Nebbiolo and a more noble Arneis. Bring down Nebbiolo and elevate Arneis. Find the balance.