Una cena a quattro mani. Sebastian del Ristorante Battaglino di Bra e Massimiliano de Le Vitel Etonné di Torino

A menu built around the Slow Food Presidia, small-scale producers and Piemonte’s finest ingredients, interpreted with respect and personality. For both of them, Terra Madre has always been much more than just an event: it is a way of thinking about food, relationships and day-to-day work. Two distinct culinary styles that, for one evening, come together in a fusion of tradition, fermentation, heritage and contemporary influences. A brief journey through the Piemonte we love, via those who cultivate, rear, produce and stubbornly continue to tell its story. On the table: • chargrilled aubergine, goat’s seirass, coulis of datterino tomatoes and IGP hazelnuts, Ceresole d’Alba tench in a light marinade, seasonal vegetables and fermented ramassin from the Bronda Valley • agnolotti stuffed with ‘vicciola’ beef (Fassona cattle fed exclusively on a diet of Piemonte hazelnuts, accounting for 10 to 25 per cent of their ration), with escarole cream and its brown stock; plin stuffed with mountain potatoes and toumin del mel, traditional Caraglio garlic butter, fermented cabbage and IGP hazelnuts • bite-sized pieces of Carmagnola grey rabbit, with Capriglio peppers and Taggiasca olives; Battaglino tripe with Cureggio and Fontaneto yellow onions • peach and amaretti sorbet; light cake made with heirloom Piedmontese apples, sour cream and apple brine gel