The bouquet d’autunno and Barbera d'Asti Docg superiore galanera


A "starred" recipe for Duchessa Lia


Autumn is when the hills of Piedmont reach the peak of their charm. Discover with us the extraordinary recipe of Walter Ferretto, Michelin-starred chef of Cascinalenuovo in Isola d'Asti: a hymn to the colors, aromas and flavors of Piedmont autumn.

It takes technique, imagination and, above all, a lot of passion to create a dish like "bouquet d’autunno" by Walter Ferretto. An explosion of colors, scents and flavors that celebrate the most fascinating season in Piedmont: autumn.

A signature dish, studied in detail and perfectly balanced, a mix of textures that finds its natural center of gravity in the use of different types of seasonal vegetables such as yellow squash, celeriac, broccoli, cabbage and Jerusalem artichoke, which all reach perfect maturity in this period.

Binding and mixing the vegetables together is the most typical "sauce" of Asti: the bagna cauda. That inimitable sauce which, thanks to the skillful dosage of garlic and anchovies, is able to evoke the times of peasants, the fatigue of working in the countryside and the joy of pure, decisive and surprisingly authentic tastes.

To accompany his “bouquet d’autunno”, Walter Ferretto has chosen Duchessa Lia's Barbera d’Asti Docg Superiore Galanera, whose Barbera grapes are native fruits of the Asti hills.

A wine that, while maintaining a captivating and fresh drink, releases a complex and structured character: an elegant and balanced sensorial depth given to it by its aging in wood, which Duchessa Lia carefully follows inside its barrel room (>> read our article dedicated to the refinement of Galanera), partly done in large barrels and partly in French oak barriques, for at least 14 months.


Barbera d'Asti Docg Superiore Galanera 
The “bouquet d’autunno”, created by Michelin-starred chef Walter Ferretto

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