Truffle fair: cooking show with chef Daniel Zeilinga

The International White Truffle of Alba Fair is one of the main showcases ofhaute gastronomy and Italian excellence.
The 2024 edition is dedicated to the exploration ofnatural intelligence in relation toartificial intelligence.
The event highlights the importance of plants and mushrooms in biodiversity and environmental sustainability, promoting concrete actions such as forest maintenance and tree planting. Through the comparison between
nature and
technology, the fair aims to raise awareness of the responsible use ofAI to ensure a sustainable future, learning from nature to protect theecosystem and future generations.

Cooking show

The cooking show is a show where a great Chef cooks live, describes the ingredients and illustrates all the steps up to the making of the recipe.
It will be like entering the kitchen of a restaurant during the autumn season, where the scents of excellent raw materials blend with the unmistakable aroma of the White Truffle of Alba.
Gourmet creations born from the masterful flair of great names in national and international cuisine will seduce you and make you ideally travel among the unmistakable flavors of Piedmontese and Italian cuisine.
It includes:

• welcome aperitif with a glass of Alta Langa DOCG and tasting plate of Prosciutto Crudo di Cuneo DOP
• Chef’s tasting plate with a glass of wine
• water

Daniel Zeilinga

Daniel Zeilinga, class of 1989, was born in Merano, in the province of Bolzano.
Just 18 years old, he began his career inhaute cuisine, working alongside chef Karl Baumgartner at the Schoneck restaurant in Falzes, and later at theLouis C. Jacob hotel in Hamburg, Germany, during his second Michelin star year, 2011.
The following year he returned to Italy and joined the one-Michelin-starred restaurant La Ciau del Tornavento in Treiso, CN, with chef Maurilio Garola, thus beginning to get to know the Piedmont region. After a brief experience at the Guido restaurant in Fontanafredda, he received a call from Enrico Crippa to work at the 3-Michelin-starred Piazza Duomo Restaurant in Alba.
Here, Daniel spends three years, considering them ahighly formative experience both on a human and professional level.
Under Crippa’s guidance, he developed a particular focus on vegetable raw materials, creating a green tasting menu and building a vegetable garden and greenhouse for the winter period.
In March 2017, he began a new adventure with Andrea Ribaldone atOsteria Arborina, where he was awarded a Michelin star in November of the same year. In March 2019, he returned to work at La Ciau Del Tornavento and in the meantime joined the Casa Di Langa project.
Since the spring of
2022, he is the
executive chef at Casa Di Langa, where he coordinates the resort’s entire offerings, from breakfast to lunch to dinner.

Beppe Fenoglio Hall

The Hall is dedicated to Alba writer Beppe Fenoglio (1922 – 1963), author of such works as The Partisan Johnny, A Private Matter, and Springtime of Beauty.
In the splendid monumental complex of the Maddalena courtyard, the center of Alba’s cultural life, two large works by Gallizio face each other on the walls of the conference room dedicated to Beppe Fenoglio.
This room, set up during the Truffle Fair, hosts Cooking Shows.