Chef Massimo Camia's restaurant is in an elegant and modern space, with views of the Barolo vineyards that surround the Damilano winery; the service is impeccable and the food is divine. Try the guanciale al Barolo (beef cheek stewed in Barolo wine) or the faraona croccante in doppia panatura con cipolle caramilate (guinea fowl in a crumbly crust with caramalized onions); both are mouthwateringly good. Desserts include a tortino di nocciola con salsa inglese
al Moscato (hazelnut tart with custard). The restaurant is outside the town of La Morra, a 20 min. drive to the southwest of Alba.