Davide Palluda is a renowned Italian chef who has devoted his life to bringing the best of Piedmontese cuisine to the world. His culinary creations are often inspired by the traditional dishes of his region, but with a modern twist that elevates the dishes to new heights. One of his signature dishes is the Piedmontese carpione, a dish that boasts a rich history and flavor.

This dish, which is also known as carpa alla piemontese or carpione piemontese, is a traditional recipe from the Piedmont region of Italy. It is a dish that is often prepared during the fall and winter months, as it is hearty and warming, perfect for the colder weather. The dish is named after the process of marinating fish in vinegar and oil, known as “carpione” in Italian.

The Piedmontese carpione is typically made using a freshwater fish, such as carp or trout, which is first fried and then marinated in a mixture of vinegar, white wine, olive oil, garlic, rosemary, and bay leaves. The marinade is left to infuse the fish with its flavors for a period of at least 24 hours, giving the dish a rich and tangy taste that is hard to resist.

When the fish is ready, it is served cold, often accompanied by a fresh salad or steamed vegetables. The dish is perfect for a light lunch or dinner, or as an appetizer before a more substantial meal.

Davide Palluda’s version of the Piedmontese carpione is a masterful interpretation of this classic dish. He has added his own touch to the recipe, using the best local ingredients and adding a creative flair that takes the dish to new heights.

Palluda’s carpione is made using fresh trout, which is sourced directly from the local rivers and lakes. He uses a blend of white wine and cider vinegar, which gives the dish a unique flavor that perfectly complements the fish. The marinade also includes shallots, orange zest, and chili flakes, which add a delightful spicy sweetness to the dish.

The dish is presented beautifully, with the trout fillets drizzled with the rich marinade and served alongside a fresh celery and apple salad. The flavors and textures in the dish are perfectly balanced, with the tanginess of the marinade offsetting the delicate flavor of the trout, and the crispness of the salad providing a refreshing contrast.

Overall, the Piedmontese carpione by Davide Palluda is a dish that is both comforting and sophisticated, with a rich history and a modern touch that makes it perfect for any occasion. Whether you are looking for a hearty lunch, a light dinner, or an impressive appetizer, this dish is sure to please. So why not try making it yourself and discover the flavors of Piedmont in your own kitchen?

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