Cooking show with chef Michelangelo Mammoliti

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.

Michelangelo Mammoliti

Michelangelo Mammoliti, born in 1985, originally from Giaveno and raised in Almese, is today Executive Chef of the restaurant La Rei Natura at Boscareto Resort & Spa in Serralunga d’Alba, where in 2023 he earned two Michelin Stars. His cuisine, deeply connected to nature and memory, is the result of an international journey and a personal vision that unites rigor, emotion, and research.

After his beginnings in Italy and his experience in Gualtiero Marchesi’s brigade, he works with Stefano Baiocco, who encourages him to move to France.

There he trains alongside great masters such as Alain Ducasse, Pierre Gagnaire, Yannick Alléno, and Marc Meneau, learning excellence and discipline.

The encounter with Frédéric Lalos, best baker in France, leads him to deepen his knowledge of the art of boulangerie as well.

Returning to Italy in 2014, he earns his first Michelin Star in 2017, followed by the second in 2019 and the third in 2025.

In 2021 he is named Best Chef of the Year by Identità Golose and included among The Best Chef Awards.

Today, at La Rei Natura, Mammoliti offers an immersive gastronomic experience, where every detail—from the spaces to the mise en place—is designed to convey his philosophy: a cuisine that speaks the language of nature, made of personally cultivated ingredients, refined techniques, and a deep connection with the Langhe territory.

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.