may 2025
CULASSO
Culasso Winery sits atop the Faset hill, offering a stunning view of the Barbaresco tower, a symbol of strength and protection for the valley for centuries.
The story of the Culasso family is a quintessential Langhe tale: farmers and grape growers for generations, they sold their fruit to local winemakers until 2017, when they decided to start their own winemaking journey.
That’s why the winemaking here is classic and minimal, with the goal of expressing the land they know so intimately. The result? Honest straightforward wines that reflect the soul of Faset, just the way we like them.
Our selection and three words from the winemaker:
- Langhe nebbiolo 2023: bright, vibrant, juicy. Drink now
- Barbaresco Faset 2021: layered, harmonious, persistent. Drink now - 2040
- Barbaresco Faset Duesoli 2020: ethereal , refined , silky. Drink now - 2035
CASCINA ELENA
A Roman winemaker (Filippo) meets two New Yorkers (Peter and Elaine) in the rolling hills of Alta Langa. They fall in love with the land, buy a piece of it, and decide to do something beautiful: make wine and a whole world around it.
Cascina Elena is one of the most refreshing and unexpected projects to emerge in the Langhe in recent years. They’re new, dynamic, and unbound by local tradition, which gives them the freedom to play—with grape varieties, with styles, with ideas.
Their property is tucked away in a stunning corner of Alta Langa, where vineyards and winery are embraced by thick woods. This natural buffer protects the vines and supports their organic farming philosophy, keeping the vineyard healthy without shortcuts.
But Cascina Elena is more than a winery, it’s a cultural space. Filippo, who’s just as passionate about art, music, and theatre as he is about wine, created Vinaccia, a cultural association that brings people together through vibrant events. Behind the cellar lies a secret natural amphitheater where concerts, performances, and gatherings unfold, nurturing local creativity and community spirit.
The wines? Joyful, energetic, and full of life. A true breath of fresh air for Piemonte
Our selection and three words from the winemaker:
- Nebbiolo: roots, transition, contact. Drink now - 2030
- Lepre: squeeze heterogeneous, revealing. Drink now
- Kei: moscato shape, future. Drink now
CAMPARO
The wine world is small and beautifully so. Sara lives just ten minutes from us in the Langhe, but we actually met because of a surfhouse in Portugal.
Last July, we spent a few days in Ericeira, sharing glimpses of the trip online to support the young couple behind the surfhouse project. Shortly after, we got a message from Sara of Camparo Winery in Diano d’Alba: 'I’ve been there too,' she wrote. 'Let’s meet when you’re back'.
When we finally sat down together, the conversation naturally drifted to surfing, but quickly turned to vines. What we found was a quiet gem: old vineyards that had gone organic long before it was trendy, a family rooted in their land and work, and soulful wines still looking for a way to reach places like California.
So here we are following a story that started by the ocean and led us back to the hills, sharing the discovery of something special. Camparo’s wines are lifted and pure, with that delicate balance of power and elegance that defines great Langhe wines. It was serendipity that brought us together but this is a story we’re excited to tell with intention.
Our selection and three words from the winemaker:
- Dolcetto: simplicity, conviviality, resilience. Drink now
- Nebbiolo: pure, rusticity, tradition. Drink now - 2030
- Barolo: elegance, contemporaneity, opportunity. Drink now - 2035
MARCALBERTO
Our very first sparkling import and what a debut. Marcalberto has long been our favorite producer of Alta Langa bubbles, and when the time came to bring sparkling wines into the Oneonthehill portfolio, it was the first name that came to mind.
Based in Santo Stefano Belbo, the birthplace of writer Cesare Pavese (who we wholeheartedly recommend if you want to understand the soul of the Langhe in the last century), Marcalberto is the creation of two brothers, Marco and Alberto.
Their organic vineyards sit high in the hills, kissed by the crisp air of the upper Langhe. They brought in a Champagne press themselves yes, drove it across borders because their goal was never just to make sparkling wine, but to make it exceptionally.
The range is as compelling as any great maison: a clean, precise Blanc de Blancs, a bold Blanc de Noirs, and a striking Nature with zero added sulfites. And then there’s the traditional method Moscato, a game changer that redefines the grape entirely.
For us, Marcalberto isn’t just a label it’s a statement. That bubbles can have depth, identity, and a strong sense of place. And that the Langhe, while famous for reds, has a lot more to say.
Our selection and three words from the winemaker:
- Nature: authentic, unique, layered. Drink now - 2035
- Blanc de Blanc: vertical, elegant, dynamic. Drink now
- Moscato: rare, brave, contemporary. Drink now - 2035
Baked Chickpea Panissa
What you need:
- - FOR THE PANISSA -
- - 1 cup chickpea flour (garbanzo bean flour)
- - 3 cups water
- - 1 tablespoon olive oil (plus more for brushing)
- - 1/2 teaspoon salt
- - Freshly ground black pepper (to taste)
- - FOR THE SALSA VERDE -
- - 1 cup fresh flat-leaf parsley (tightly packed)
- - 1 garlic clove
- - 1 tablespoon capers (rinsed if salted)
- - 2 anchovy fillets (optional)
- - 1 tablespoon red wine vinegar or lemon juice
- - 1/2 cup extra virgin olive oil
- - Salt and pepper to taste
How it is done:
Make the Panissa: In a medium pot, whisk chickpea flour and water until smooth.
Add salt and bring to a simmer over medium heat, stirring constantly. Cook for 30–40 minutes, stirring frequently, until thick and smooth. Pour into a lightly oiled 8x8-inch tray (or similar). Smooth the top and let cool completely until firm (1–2 hours), try to avoid fridge rest, if not strictly necessary since the excessive thermal shock could result in an acid Anissa, and the moisture might ruin the crispiness when cooked. Preheat the oven to 400°F (200°C).
Cut the firm panissa into sticks or cubes. Place on a parchment-lined baking sheet and brush lightly with olive oil. Bake for about 25–30 minutes, flipping halfway through, until golden and slightly crisp on the edges.
How to serve:
Serve the baked panissa warm or at room temperature. This makes a wonderful snack or an antipasto. You can serve it with a generous drizzle of black pepper, and if you like a dip try it with salsa Verde, walnut sauce or a French three pepper sauce.
Spinach Pesto and Ricotta Lasagna
What you need:
- - FOR SPINACH PESTO -
- - 4 cups fresh spinach leaves
- - 1/2 cup fresh basil leaves
- - 1/3 cup grated Parmesan cheese
- - 1/3 cup walnuts or pine nuts
- - 1/2 cup extra virgin olive oil
- - Salt and pepper to taste
- - FOR RICOTTA FILLING -
- - 1/2 cups whole-milk ricotta cheese
- - 1/2 cup grated Parmesan cheese
- - 1 egg
- - Salt and pepper to taste
- - OTHER INGREDIENTS -
- - 9–12 no-boil lasagna noodles (or regular, pre-cooked)
- - 1/2 cups milk (whole or 2%)
- - 2 tablespoons all-purpose flour
- - 2 tablespoons butter
- - Pinch of nutmeg (optional)
How it is done:
First make the Spinach Pesto: In a food processor, blend spinach, basil, Parmesan, nuts, and three-quarter of the olive oil. While blending, drizzle in olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste. Set aside.
Then make a Light Béchamel: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in the milk, cooking until slightly thickened (5–7 minutes). Season with a pinch of salt, pepper and nutmeg.
Now you can assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a little béchamel on the bottom of a 9x13-inch baking dish.
Layer 1 lasagna noodles, then: add the same amount of pesto and béchamel, add a bit of ricotta. Add a new noodle layer, repeat the pesto and béchamel spread and add grated Parmesan.
Repeat layers until all ingredients are used, On the last layer put double the amount of béchamel than pesto and drizzle the whole with Parmesan. Now bake for 25 minutes until golden and bubbling.
Let rest 10 minutes before serving.
How to serve:
After the wait cut a piece of lasagna and serve it with a spoonful of fresh ricotta. Yo she whisked it with a bit of milk extra virgin olive oil, salt and pepper and use it as a thick sauce to serve you lasagna with.
Mozzarella in Carrozza with Anchovy with salsa verde
What you need:
- - MAKES 4 SANDWICHES / 8 PIECES -
- - 8 slices white sandwich bread (crusts removed)
- - 8 oz fresh mozzarella (cut into 8 thin slices)
- - 4–8 anchovy fillets (to taste)
- - 1/2 cup all-purpose flour
- - 2 large eggs
- - 1/4 cup water
- - 1 cup plain breadcrumbs
- - Vegetable oil
- - Salt and pepper to taste
- - FOR THE SALSA VERDE -
- - 1 cup fresh flat-leaf parsley (tightly packed)
- - 1 garlic clove
- - 1 tablespoon capers (rinsed if salted)
- - 2 anchovy fillets (optional)
- - 1 tablespoon red wine vinegar or lemon juice
- - 1/2 cup extra virgin olive oil
- - Salt and pepper to taste
How it is done:
Lay out 4 slices of bread. On each one, place 2 slices of mozzarella and 1–2 anchovy fillets.
Top with the other bread slices to make sandwiches. Press edges firmly. Refrigerate for 15–20 minutes to help them hold together.
Prepare the Breading Station: Place flour in a shallow dish. In a second dish, beat eggs with water, adding a pinch of salt and pepper. In a third dish, place breadcrumbs. Now dip each sandwich in flour (coat all sides), then in the egg-water mixture, then in breadcrumbs. For a thicker, crispier coating, dip again in egg and breadcrumbs.
Heat about 1/2 inch of vegetable oil in a skillet over medium heat (target 350°F). Fry each sandwich until golden and crispy, 2–3 minutes per side. Drain on paper towels, add kosher salt to taste.
Make the Salsa Verde: In a food processor, blend parsley, garlic, capers, anchovies, and vinegar or lemon juice. Slowly drizzle in olive oil while processing until the sauce is smooth but textured. Season to taste with salt and pepper.
How to serve:
Cut in halves or quarters and serve hot, while the mozzarella is melted. On the side, put a little scoop of salsa verde to dip your Mozzarella in Carrozza.
Classic Roast Beef with Gorgonzola Sauce
What you need:
- - FOR THE ROAST -
- - 3 to 4 lb boneless beef roast (top round, sirloin tip, or rib eye roast)
- - 2 tablespoons olive oil
- - 1 tablespoon kosher salt
- - 1 teaspoon black pepper
- - 1 teaspoon chopped fresh thyme (or 1/2 tsp dried)
- - FOR THE GORGONZOLA SAUCE -
- - 1 cup heavy cream
- - 3 oz Gorgonzola cheese (crumbled)
- - 1 tablespoon unsalted butter
- - Salt and black pepper to taste
- - A pinch of nutmeg (optional)
How it is done:
Start by preparing the Roast: Preheat oven to 450°F (230°C). Pat the beef dry and rub all over with olive oil, salt, pepper, and thyme. Place on a rack in a roasting pan.
Roast at 450°F for 15 minutes to sear. Reduce heat to 325°F (160°C) and cook for about 15–20 minutes per pound, or until internal temp reaches: 135°F for medium-rare or 145°F for medium. Rest for 15 minutes before slicing.
For the Gorgonzola Sauce: In a small saucepan, melt butter over medium heat. Add cream and bring to a simmer. Stir in Gorgonzola and cook until smooth, about 3–5 minutes Season with salt, pepper, and nutmeg to taste.
How to serve:
Slice roast thinly and serve very simply with warm Gorgonzola sauce. You can substitute Gorgonzola, with any type of bee cheese.