Cooking show with chef Celso Laforgia

The International White Truffle of Alba Fair is one of the main showcases of haute gastronomy and Italian excellence.

The theme chosen for the 2026 edition, Authentic Relationships, represents the natural continuation of the thematic paths developed in recent editions.

After placing the future, the intelligence of nature, and deep respect for the earth at the center, the Fair now intends to explore the value of authentic relationships: those between man and nature, between community and landscape, between tradition and innovation, between the territory and the world, and between those who safeguard the truffle heritage and those who discover it through tourist and cultural experiences.

The new image of the 2026 edition visually captures this approach: the paw of the tabui, the truffle dog, rests on the Tuber magnatum Picco held by a human hand, in a gesture of delivery, trust, and reciprocity.

Cooking show

The Cooking Shows offer an immersive experience of signature cuisine, where the chef prepares the dish live on stage, weaving together technique and inspiration.

Alta Langa elegantly accompanies the entire journey, which culminates in the tasting, enriched—upon request—by the White Truffle of Alba and exclusive dedicated gifts.

It includes:

• The dish prepared by the chef
• A glass of Alta Langa DOCG
• S.Bernardo water
• A 100g panettoncino by Galup
• The Tartufo Regale, an exclusive artisanal praline created by Michelin-starred chef Ugo Alciati, which faithfully reproduces the shape and color of the famous Alba Truffle.

Celso Laforgia

Celso Laforgia, born in 1982, grows up in Bari in a large, culturally mixed family.

From a young age he develops a strong passion for cooking, despite initial family opposition to a hospitality career path.

Determined, he trains by working in the kitchens of Villa Romanazzi Carducci under the guidance of chefs such as Antonio De Rosa and Mino Maggi.

Over the years he broadens his experience across Italy and Europe (London, Berlin, Turin, Rome, Milan), absorbing different techniques and visions, yet always remaining tied to Apulian tradition. Back in Bari, he founds Assassineria Urbana with Michele Salvati, a project that evolves to become a landmark of contemporary local dining.

His reputation grows thanks to his reinterpretation of Spaghetto all’Assassina, a typical Bari dish he helps bring back to the center of the international gastronomic scene. The success attracts the attention of global media and programs such as Stanley Tucci’s Searching for Italy.

During the pandemic, he transforms the restaurant’s model by focusing precisely on the Assassina, building a strong identity around it.

Today Laforgia is one of the most representative chefs of the new Apulian cuisine: he combines tradition, innovation and direct communication, telling Bari through authentic contemporary cooking.

Beppe Fenoglio Hall

The Hall is dedicated to the writer from Alba Beppe Fenoglio (1922 – 1963), author of works such as Il Partigiano Johnny, Una questione privata, and Primavera di bellezza.

In the splendid monumental complex of the Magdalene Courtyard, the center of Alba’s cultural life, two large works by Gallizio face each other on the walls of the conference hall dedicated to Beppe Fenoglio.

This hall, set up during the Truffle Fair, hosts the Cooking Shows.