Piemonte - Tavola Di Fabio

Piemonte — The Elegant Soul of Northern Italian Cuisine

A journey into the heart of Piedmontese tradition — where handmade pasta, slow-cooked meats, Barolo wines, and the warmth of authentic Italian hospitality come together at one table.

A Table at the Heart of Tradition

At Tavola di Fabio, we invite you on an immersive culinary journey into the heart of Piedmontese cuisine — one of Italy’s most celebrated and nuanced regional traditions. Our experiences are crafted for those who seek more than just a cooking class: they are encounters with culture, history, and the extraordinary flavors that have shaped Northern Italian gastronomy for centuries. From the handmade Agnolotti del Plin — the jewel of Piedmontese pasta — to the slow-cooked Brasato al Barolo infused with the region’s legendary wine, every recipe tells the story of a land where seasons dictate the table and where mealtimes are sacred rituals of conviviality and care.

Six pillars of a Piedmontese education

01

Handmade Ravioli from Piemonte

Traditional Agnolotti del Plin

02

Fresh Pasta Techniques

Authentic Italian dough preparation

03

Traditional Northern Italian Sauces

Slow cooking methods & heritage recipes

04

Culture of Barolo & Barbaresco

The great wines of Piemonte

05

Seasonal Ingredients & Traditions

From truffle to harvest

06

Authentic Italian Hospitality

Organic wines from selected producers

Wine Pairings

Nebbiolo

Elegant, structured and aromatic — perfect with Brasato al Nebbiolo, meat-filled ravioli and rich Northern Italian dishes.

Barbera d'Alba

Fresh acidity and vibrant fruit notes make it ideal for handmade pasta, butter & sage sauces and traditional Piedmontese comfort food.

Dolcetto d'Alba

Soft, approachable and fruit-forward — excellent with aperitivo, Bagnet Verde and rustic regional dishes.

Signature Piedmontese Specialties

Each dish in our repertoire is a living expression of Piedmontese identity — shaped by generations of tradition, refined by the seasons, and brought to life with the finest regional ingredients.

01

Bagnet Verde

Parsley Sauce

A vibrant, pungent green sauce rooted deep in Piedmontese culinary tradition — served alongside boiled meats, grilled vegetables, and crusty bread. Anchovy and hard-boiled egg give it body and umami depth, while vinegar sharpens the palette of fresh parsley into something bright, bold, and utterly alive.

02

Traditional "Plin" Ravioli

with Butter & Sage

A true specialty from the Piedmont region, handmade “Plin” ravioli are filled with roasted meats, greens, rice, and Parmigiano Reggiano, then served with a delicate butter and sage sauce. The word plin means “pinch” in Piedmontese dialect — each parcel sealed by hand with a gentle, precise pinch that speaks to generations of kitchen wisdom.

03

Asparagus Flan

Seasonal Vegetable Flan

A savory flan of extraordinary delicacy — silky, trembling, and deeply vegetal. Seasonal asparagus is blended with cream and egg into a custard that bakes to a gentle wobble. Nutmeg lends warmth, and a pour of warm Fonduta sauce transforms each slice into an act of quiet luxury. The recipe adapts to the season — what arrives at market shapes what arrives at table.

04

Brasato al Nebbiolo

Slow-braised Beef in Nebbiolo Wine

One of Piedmont’s most iconic dishes: slow-cooked beef braised in Nebbiolo wine with aromatic herbs and spices, creating a rich and deeply flavorful sauce. The beef is marinated overnight, then given hours of patient, low heat until the wine and the meat become inseparable — each infusing the other with depth, colour, and the particular melancholy of the Langhe hills in autumn. Inspired by the landscape from which its wine is born.

05

Baci di Dama

"Lady's Kisses" — Hazelnut Cookies

Classic Piedmont hazelnut cookies made with roasted hazelnut flour and filled with dark chocolate. Delicate, buttery, and perfect with coffee or dessert wine. Born in Tortona and beloved across Piemonte, these bite-sized biscuits are a masterclass in restraint: few ingredients, perfect technique, timeless result. Two domed halves pressed together like a whispered kiss — baci di dama.

or 06

Bonet

Chocolate & Amaretti Pudding

A traditional dessert from the Piedmont region, Bonet is a rich and velvety chocolate and amaretti pudding, delicately flavored with coffee and amaretto liqueur. Dense, silky, and unmistakably regional — Bonet has graced the tables of Piemonte for centuries. Its bittersweet cocoa base is enriched by crushed amaretti biscuits, lifted by espresso and a measure of amaretto, all set within a burnished caramel crust that shatters on the spoon.

Signature Piedmontese Specialties

Each dish in our repertoire is a living expression of Piedmontese identity — shaped by generations of tradition, refined by the seasons, and brought to life with the finest regional ingredients.

Handmade Ravioli

(Agnolotti del Plin)

The crown jewel of Piedmontese pasta — tiny, pinched parcels filled with a slow-roasted meat mixture, served simply with butter and sage or in the pan juices of a Sunday roast. Pinched by hand, one by one, this is patience and tradition made edible.

Tajarin

Piemonte’s answer to tagliolini — ultra-thin, rich egg yolk pasta cut into long, golden ribbons. Tajarin is a testament to the region’s reverence for egg-based dough: silky, delicate, and extraordinary when dressed with white truffle shavings in season or a simple meat ragù.

Flan di Verdure

with Fonduta

A savory vegetable flan — delicate, wobbly, and impossibly elegant — served with a warm Fonduta sauce made from Fontina Val d’Aosta cheese. This dish is proof that Piedmontese cuisine can be both humble in its ingredients and sophisticated in its expression.

Brasato al Barolo

A slow-braised beef dish of extraordinary depth — marinated and cooked for hours in Barolo, the “King of Wines,” until the meat is fall-apart tender and the sauce is a rich, velvety reduction of wine, aromatics, and time. This is the dish that defines Piedmontese winter cooking.

Bonet

A traditional Piedmontese chocolate and Amaretto pudding — dense, silky, and unmistakably regional. Bonet has graced the tables of Piemonte for centuries, with its bittersweet chocolate base enriched by crushed amaretti biscuits and a burnished caramel crown.

Baci di Dama

“Lady’s Kisses” — two small, hazelnut and almond shortbread domes sandwiched together with dark chocolate. Born in Tortona and beloved across Piemonte, these bite-sized biscuits are a masterclass in restraint: few ingredients, perfect technique, timeless result.

Organic Wines from Selected Producers

At Tavola di Fabio, wine is never an afterthought. Piemonte is home to some of Italy’s most celebrated appellations, and we have curated a selection of organic wines from small, passionate producers who share our reverence for the land and its rhythms.

Our wines are chosen to accompany each stage of the meal with intention — amplifying flavours, bridging traditions, and offering guests an education in the extraordinary terroir of the Langhe and Monferrato hills. Each bottle tells its own story of soil, season, and the winemaker’s hand.

Menu 1

5-course menu

CHF 195

MENU 2

4-course menu

CHF 160

MENU 3

3-course menu

CHF 135

More Than a Cooking Class

“Tavola di Fabio is not simply a cooking school — it is an invitation to slow down, to be curious, and to fall in love with a region through all of its senses.”

Tavola di Fabio is not simply a cooking school — it is an invitation to slow down, to be curious, and to fall in love with a region through all of its senses. Our experiences unfold in a warm, convivial atmosphere where guests become part of something larger: a living tradition of sharing food, stories, and knowledge across the table.

Fabio himself — a passionate advocate for Piedmontese food culture, a trained chef, and a dedicated host — guides each session with generosity, depth, and humour. Whether you are a first-time pasta maker or a seasoned home cook, you will leave not just with new recipes in your hands, but with an understanding of why food matters: how it holds memory, builds community, and connects us to the earth.

Every session is small and intimate, ensuring that each guest receives personal attention and leaves with a genuine mastery of the techniques explored. The day concludes with a shared table — a true Piedmontese pranzo — where everything prepared is enjoyed together, accompanied by our selection of organic wines and the unhurried pleasure of good company.

Reserve Your Experience

a 4-course culinary journey inspired by the authentic flavors of Italy’s regions

Special group rates availible

Piemonte — The Elegant Soul of Northern Italian Cuisine

A Table at the Heart of Tradition

Six pillars of a Piedmontese education

01

Handmade Ravioli from Piemonte

02

Fresh Pasta Techniques

03

Traditional Northern Italian Sauces

04

Culture of Barolo & Barbaresco

05

Seasonal Ingredients & Traditions

06

Authentic Italian Hospitality

Wine Pairings

Nebbiolo

Barbera d'Alba

Dolcetto d'Alba

Signature Piedmontese Specialties

01

Bagnet Verde

02

Traditional "Plin" Ravioli

03

Asparagus Flan

04

Brasato al Nebbiolo

05

Baci di Dama

or 06

Bonet

Signature Piedmontese Specialties

Handmade Ravioli

Tajarin

Flan di Verdure

Brasato al Barolo

Bonet

Baci di Dama

Organic Wines from Selected Producers

Menu 1

5-course menu

MENU 2

4-course menu

MENU 3

3-course menu

More Than a Cooking Class

Reserve Your Experience

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