Cooking show with chef Stefano Sforza

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.

Stephen Sforza

Without too many frills, straightforward and clean, where “to remove” rather than “to add” (as master Gualtiero Marchesi taught), because inserting one more ingredient to give an unrequested complexity is everyone’s ability, while leaving on the plate only well-studied flavors is an aptitude of few.

Stefano’s is a cuisine made of territoriality, innovation and concreteness, with a menu that changes following the seasonality of products.

From his masters, from Pier Bussetti to Alain Ducasse, he learned rigor, respect and discipline, even before cooking.

The foundations, even before the foundations. After more than 15 years of experience, after Bellevue in Cogne, Del Cambio in Turin, Trussardi alla Scala in Milan, after three years at Turin Palace, he embraces the Cometto family’s project and arrives at Opera as Executive Chef.

In addition to the à la carte proposal, two menus, one of which vegetarian, where Stefano expresses his predilection for vegetables and plays with cooking methods and textures, and an “Opera” menu in which to be guided by the chef through a creative journey that gives free rein to his creative flair and that expresses all the essence of the restaurant.

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.