Chef inspiration
Short-ribs Brasate alla Piemontese
In this special, red wine, carrots, polenta, celery, and onions create fruit-toned acidity, aromatic lift, and gentle natural sweetness.
The story
About the dish
Short-ribs Brasate alla Piemontese is anchored by red wine, carrots, polenta, and celery. The profile moves from fruit-toned acidity and aromatic lift in red wine, through gentle natural sweetness in carrots, to a mellow grain character that carries the surrounding flavors in polenta.
Read through its regional name, it belongs to a cuisine shaped by Alpine valleys, the Langhe and French influence, with filled pasta, braises, hazelnuts and truffles. Against that background, red wine becomes especially expressive in the dish through fruit-toned acidity and aromatic lift.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.