Truffle fair: cooking show with chef Fernando Tommaso

The International White Truffle of Alba Fair is one of the main showcases ofhaute gastronomy and Italian excellence.
The 2024 edition is dedicated to the exploration ofnatural intelligence in relation toartificial intelligence.
The event highlights the importance of plants and mushrooms in biodiversity and environmental sustainability, promoting concrete actions such as forest maintenance and tree planting. Through the comparison between
nature and
technology, the fair aims to raise awareness of the responsible use ofAI to ensure a sustainable future, learning from nature to protect theecosystem and future generations.

Cooking show

The cooking show is a show where a great Chef cooks live, describes the ingredients and illustrates all the steps up to the making of the recipe.
It will be like entering the kitchen of a restaurant during the autumn season, where the scents of excellent raw materials blend with the unmistakable aroma of the White Truffle of Alba.
Gourmet creations born from the masterful flair of great names in national and international cuisine will seduce you and make you ideally travel among the unmistakable flavors of Piedmontese and Italian cuisine.
It includes:

• welcome aperitif with a glass of Alta Langa DOCG and tasting plate of Prosciutto Crudo di Cuneo DOP
• Chef’s tasting plate with a glass of wine
• water

Fernando Thomas

Born in Campania on Oct. 13, 1990, the same day as St. Francis Caracciolo, patron saint of Italy’s chefs, he began working in the kitchen when he was only 14 years old at the Savoy Beach Hotel in Paestum, where he met chef Gioacchino Nocera.
Thanks to Nocera, he discovered gourmet catering and developed his passion, working with great chefs such as Di Costanzo, Michel Bras, Anne-Sophie Pic, Alinea, Andrea Aprea, and Berton.
At 25, he became Executive Sous Chef at Emanuele Mazzella’s “Vespasia” restaurant, where he expressed his creativity.
His cuisine is based on tradition andinnovation, aimed at creating emotions and welcoming with warmth, reflecting the hospitality of Southern Italy. Marc Pierre White is one of his main sources of inspiration. At 28, he became executive chef at La Bottega restaurant in Geneva, earning a Michelin Star.
In 2020, he returned to Italy, working first at Borgo Santo Pietro in Tuscany and then at Castello di Reschio in Umbria, focusing on essential cuisine that enhances local products.
Currently, he is involved in a new restaurant project in the Langhe with Arborina.

Beppe Fenoglio Hall

The Hall is dedicated to Alba writer Beppe Fenoglio (1922 – 1963), author of such works as The Partisan Johnny, A Private Matter, and Springtime of Beauty.
In the splendid monumental complex of the Maddalena courtyard, the center of Alba’s cultural life, two large works by Gallizio face each other on the walls of the conference room dedicated to Beppe Fenoglio.
This room, set up during the Truffle Fair, hosts Cooking Shows.