Piedmont at the long table

Giulia Bosio grows Nebbiolo, Barbera and Arneis on three small slopes outside Alba. Her family has made wine there for four generations, and she brings five bottles to Ortiga for one long table and one long evening.

Marta Ferrante’s kitchen cooks the food of the Langhe: cold veal with a sharp tuna sauce, small pinched agnolotti, beef braised for hours in Barolo. Each course comes with the wine that belongs to it, and Giulia stands up between courses to explain how the vintage went and why the hill matters.

Guests sit together at one table in the back room. The evening starts at seven with a glass of Gavi and finishes around ten. There are 28 places.

Please tell us about any allergy or dietary need when you ask for seats. The vegetarian menu keeps the same wines.