Cooking show with chef Niccolò Palumbo

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.

Niccolò Palumbo

His passion for the culinary art has led him to collaborate with renowned chefs such as Antonino Cannavacciuolo and Martín Berasategui, refining his skills and developing a unique culinary philosophy.

In 2019, together with Lorenzo Catucci, he brought to life the restaurant Paca in Prato, a project that received the prestigious recognition of a Michelin star in 2024.

Palumbo’s cuisine stands out for its impeccable technique and its ability to create dishes that combine bold flavors with refined presentations.

Palumbo’s culinary creations, such as the Bao with Bolognese ragù and the Risotto with clams and yuzu gel, are an explosion of taste and creativity.

His attention to detail and his constant pursuit of perfection have made him a point of reference in the Italian gastronomic landscape.

Beyond his culinary successes, Niccolò Palumbo stands out for his humanity and passion for the art of food.

With a critical and analytical vision, Palumbo continues to shape the future of Italian gastronomy, connecting his personal story to current themes and trends in the culinary world.

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.