Cooking show with chef Weng Yongjun

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.

Weng Yongjun

He launched Yong Fu in Shanghai in 2011, subsequently expanding to Hong Kong in 2019, elevating the home-style coastal cuisine of Ningbo to the level of international haute cuisine.

His culinary philosophy is based on the authenticity of ingredients: fresh fish caught daily in the East China Sea, minimal use of heavy seasonings, respect for natural and seasonal flavors, applied with refined modern techniques.

Under his guidance, Yong Fu has become the most awarded Ningbo cuisine brand, boasting one Michelin star, two diamonds and three Black Pearl diamonds, as well as high scores on La Liste for its Shanghai and Hong Kong restaurants.

He does not chase flashy culinary spectacles. On the contrary, he believes that Chinese regional cuisine deserves a prominent global stage.

Beyond his flagship restaurant, he has created a multi-brand portfolio covering different price ranges, from luxury banquets to informal and accessible Ningbo dining.

He received the One-Knife Award at The Best Chef Awards 2025, in recognition of his commitment to preserving and reinterpreting Chinese coastal gastronomy.

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.