Truffle fair: cooking show with chef Gianluca Renzi

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

Gianluca Renzi

Gianluca Renzi, born in Rome on March 23, 1989, began his career at a very young age and at the highest level.
After graduating as a hotelier from the Ranieri Antonelli Costaggini school in Rieti, he began his training at the 3-star Michelin restaurant “La Pergola” at theRome Cavalieri Waldorf Astoria Hotel.
Here he worked for about ten years alongside Chef Heinz Beck, covering the roles of Sous Chef and Chef in several international restaurants. These include Apsleys by Heinz Beck in London, Social by Heinz Beck in Dubai, Attimi by Heinz Beck in Milan, and Ristorante Castello di Fighine in San Casciano dei Bagni, Tuscany.
During his management at Ristorante Castello di Fighine, Renzi confirmed his Michelin star and participated in numerous international events.
After these experiences, Renzi decided to embark on an independent path, becoming Executive Chef of theHotel and Restaurant “I Portici” in Bologna, where he reconfirmed the Michelin Star in 2022. Renzi’s cooking is an interweaving of the enhancement of local products and the taste memory of childhood.
He studies the history of products, purchases typical ingredients, and tries to evoke exciting flavors discovered during his travels.
Each dish reflects a continuous search for authentic flavors, balanced yet surprising tastes, and fresh, instinctive colors.
Her cooking is characterized by a seemingly light but deeply thought-out and detailed experience, crafted with seasonal ingredients of the highest quality.
He now works at a restaurant in Asti, Le Cattedrali Relais, in Piedmont.
Investing in him was Antonino Cannavacciuolo.

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.