Fresh pasta atelier: chef Fulvio Siccardi

Life is a combination of dough and magic.

Federico Fellini

The course

Piedmont has a very ancient history and its gastronomic roots are deep and rooted in the history of this region .
The absoluteprotagonists are the various formats of fresh pasta. The “Fresh Pasta Ateliers” are an extraordinary event to learn the secrets of homemade egg pasta, which precisely in thecombination with the White Truffle of Alba finds the perfect balance.
You will learn all the basic tricks and preparations for making homemade fresh pasta.
A short, hands-on course to go home with a wealth of knowledge that is as tasty as it is valuable. At the end of the course there will be a tasting with products made by the chef!

The chef

Fulvio Siccardi

Fulvio Siccardi is one Multi-starred chef with established experience. From Turin, born in 1969, he took his first steps in the kitchen at Cascinale Nuovo when he was very young, where the Ferretto family provided him with the skills needed to become a capable and talented cook. After working in several Luxury hotels and resorts, thus assimilating teamwork and large numbers, works a year at the Osteria dell’Arco in Alba, before moving in 1998 to the Red Castle of Costigliole di Saluzzo as chef: he proposes low-calorie cuisine for spa guests, never losing his passion for contamination and experimentation.
In 2000, he succeeded Carlo Cracco in managing the restaurant Le Clivie in Piobesi d’Alba. He receives his first Michelin star in 2002. Fulvio Siccardi opens the Conti Roero restaurant in Monticello d’Alba together with his wife Lucia: thanks to this activity in 2005 he earns his second Michelin star and, in the course of his career, other recognitions including entry in the Piedmont Stars, a group of starred restaurateurs chosen by the region to divulge Piedmont’s culinary tradition in the world.
Since 2008 he has worked as a consultant in various restaurants in the area.
At the same time, his career is also consolidated abroad with several interventions in prestigious venues including the Four Seasons and in cities such as Prague, Copenhagen, Bangkok, Tokyo, Stockholm and Madrid.
Since January 2012 he has dedicated himself to the creation of the new restaurant “Da Noi In”, located in Via Forcella, inside the new Hotel Magna Pars Suites (5*****) Milan: the activity is inaugurated at the end of January 2013 and Fulvio Siccardi holds the position of executive chef.
He also collaborates with Antares Way in Milan, which handles events and private dinners.
In May 2018, he and his partners started a workshop for the production of fresh filled and unfrozen but cryo-frozen pasta under the name “Albagnulot&Co Srl,” branded “I Tre Chef.”