And just across the square from Osteria dell’Arco is Enoclub where you can try their version of the Tajarin pasta. Here they make it with just (!) 30 egg yolks per 1kg of flour and it’s served with mushrooms. I preferred the one across the street but it was still delicious. The vitello tonnato was great. This was my favourite of the 4 iterations of this dish that I tried while in Alba. The veal tartare with late summer truffles and raw orange mushrooms was also very good and of course when in Alba, Barolo is a must.
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Michelin Guide - 🍽
OAD -
W50Best -
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