Cooking show with chef Alessandro Rossi

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.

Alessandro Rossi

Born on April 20, 1991 in Chiusi in the province of Siena, he grew up with the desire to become a cook. Thus, after hotel management studies in Chianciano Terme (SI), at the well-known Pellegrino Artusi Institute, he immediately began to work.

First with Filippo Germasi, at the restaurant Zafferano in Città della Pieve (PG), where he deepened his knowledge of the Umbrian and Tuscan tradition, then with Stefano Ciavatti, “genius and recklessness” of seafood cuisine.

Following a brief experience with Alessandro Dal Degan in Asiago, he felt it was the moment to return to his land.

He became chef of the restaurant Leggenda dei Frati and partner of Filippo Saporito, at first in the location of San Giovanni d’Asso (SI) then in that of Villa Bardini, in the center of Florence.

He learned to know the raw materials of Tuscany in every minimum detail and to transform them into a story on the plate, to transmit emotions, memories and culture of the places.

To confirm it the Michelin Star, which arrived in 2016, when Alessandro was only 25 years old.

In June 2020, the chef arrived in Marina di Grosseto, at the Ristorante Gabbiano 3.0.

In the restaurant he confirmed his talent and reconfirmed, again, the Michelin Star.

After an initial collaboration as a consultant, from 2026 he is the executive chef of the restaurant Barbagianni, in Colle di Val d’Elsa, where he carries forward a contemporary Tuscan cuisine attentive to the dialogue between the vegetable garden, territory, culture of the hinterland and of the Tyrrhenian coast.

It is under his direction that, in May 2026, the restaurant made its entry into the selection of the Michelin Guide, a recognition that accompanies the start of a new phase for Barbagianni.

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.