Truffle fair: cooking show with chef Luigi Taglienti

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

Luigi Taglienti

The chef, originally from Liguria, has a family with varied origins throughout Italy.
From a young age, he felt a romantic vocation for cooking.
The influence of the great Italian chefs passed on to him a love of raw materials, while the great French chefs emphasized the importance of knowing how to transform it and classic techniques.
The great Spanish, Nordic, and South American chefs have shown that it is possible to dare anything in the kitchen as long as you have meaningful ideas and insights.
For Taglienti, it is fundamental to put oneself out there and develop a personal, recognizable and inimitable style. The chef’s cooking is based on intuition, sensitivity and the ability to interpret raw materials, using technique to achieve a final idea.
His culinary offerings cater to a diverse audience, from the haute cuisine curious to seasoned food and wine critics, through four distinct but consistent culinary styles.
The chef’s dishes are born frominstinct and creativity, with a story to tell that integrate tradition, modernity, lightness and territory. One sometimes senses its need to dare to explore new paths, leading to extraordinary experiences and innovations recognized as new.

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.