By Debi Catenacci
The vineyards of Alba, Italy
In Italy’s northwest corner is the city of Alba in the heart of the Piedmont region, a UNESCO World Heritage site, with its incomparable white truffles and classic vineyards. It lured this Knight of Truffle and Wines in October with other members of the Chicago chapter of the international Order of the Knights established in 1967. It has since then aimed to preserve a region’s local customs and promote its food and wine industry. Piedmont is one of the finest, stunning culinary regions of Italy.
The Castello Di Grinzane Cavour
We convened at the Castello Di Grinzane Cavour for the traditional performance of medieval flag throwing followed by a ceremonial lunch featuring Alba’s divine white truffles paired with the celebrated Barolos and Barbarescos of the region.
Debi Catenacci pictured with “Tartufai” Silvio Pistone
Although it was not my first-time truffling, having hunted in the Istrian forest in Croatia. this was special because of the rare and exquisite truffles of Alba. With the expert “Tartufai” Silvio Pistone, the owner of a farmhouse in Borgomale, a traditional sheep’s milk cheese producer, we found three perfect truffles. That afternoon we enjoyed several creamy and slightly sweet sheep’s cheeses along with white truffles over rich risotto paired with wine from local vineyards.
The next day, we met with Federico Ceretto, a fellow Knight of the Order and third generation wine maker, at the Tenuto Monsordo Bernardina winery one of his four vineyards. His wines are wonderfully complex driven by terroir and a wide selection of grape varieties. Ceretto also owns the 3-star Michelin Piazza Duomo, ranked eighteenth on the list by The World’s 50 Best Restaurants, where we enjoyed a spectacular four-hour dinner created just for us by Chef Enrico Crippa.
On the last night, us the Chicago Knights dined on the Piedmont’s rapturous risotto made with coffee, beer reduction and Grana Padano cheese, served in a can. It was created in the Christian & Manuel Ristorante.
Rapturous Risotto served in a can
As Divine Biscotti author I was particularly inspired by Marco Robaldo, the a hazelnut producer in Upper Langhe; we walked among the vast hazelnut trees then his family’s deliciously authentic products. The essence of the Langhe Hills hazelnuts are now roasted and baked in every my specially created “Alba Biscotti.”
Debi Catenacci pictured with Marco Robaldo, in the fields of hazelnut trees.
Debi serves on the Board of Managers of The Service Club of Chicago, is a co-chair for the Holiday Luncheon and is actively engaged in charitable initiatives, notably supporting The Chicago Lighthouse, Flair, and Eversight charites in Chicago.
Visit her website at divinebiscotti.com you can follow Debi on Instagram @debicatenacci the book is available at amazon.com
ALBA BISCOTTI
- 2 large eggs, at room temperature
- 1 large egg white, at room temperature, for the egg wash on top of the biscotti
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1½ teaspoons of hazelnut emulsion (olivenation.com)
- 3⁄4 cup brown sugar
- 4 tablespoons of unsalted butter, at room temperature
- 1 cup whole roasted Langhe hazelnuts (Perfetta Toasted Organic Hazelnutscuordinocciola.com)
- 1⁄4 cup sanding sugar for sprinkling
- 10-ounce bag of Ghirardelli dark chocolate melting wafers chocolate.
- 1 cup whole roasted Langhe hazelnuts, crushed into a dust (Perfetta Toasted Organic Hazelnutscuordinocciola.com)
- Heat oven to 350F. In medium bowl, mix flour, baking powder and salt.
- In large bowl, with electric mixer on medium speed, beat butter, and brown sugar, until fluffy. On low speed, gradually beat in eggs, hazelnut emotion until blended. Then add flour mixture, then on low speed or by hand knead in hazelnuts.
- Divide the dough in half. On waxed paper lined baking sheet, shape each piece into 10 inches long by 1 1/2 inches in diameter, in the form of a log. At least 3 in. apart.
- In small bowl, add one egg white and 1 teaspoon of water, whisk for 15 seconds. Brush onto the logs add a sprinkle of white sanding sugar on top.
- Bake for 30-35 minutes. Set baking sheet on wire rack to cool 25 minutes. Using a serrated knife, slice into 1/2-in. thick pieces. Arranged biscotti, cut side up, on baking sheet. Bake 11 minutes. Cool completely on baking sheet on wire rack. Dip into dark chocolate and immediately dip into Hazelnut dust. Let harden on waxed paper.
- Store in airtight containers between layers of waxed paper.
