Truffle fair: cooking show with chef Matteo Baronetto

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

Matthew Baronet

Matteo Baronetto, born in 1977 in Giaveno, near Turin, began his professional career at La Betulla Restaurant in San Bernardino di Trana.
He went on to work with Carlo Cracco at L’Albereta in Erbusco, then at Le Clivie in Piobesi d’Alba and later at Cracco-Peck and Ristorante Cracco in Milan, where he has signed the menu in recent years. He returned to Turin in 2014 to reopen Ristorante Del Cambio, becoming its chef and earning a Michelin Star six months after opening.
He returns to the historic kitchens of the restaurant where he had begun his career with an internship, but with a new state-of-the-art workspace created with French company Matinox.
Baronetto describes his method as “reasoned improvisation,” a balance between intuition and reflection, flair and talent.
His cooking explores the “Similarities” between ingredients, seeking harmonious combinations between products similar in appearance and texture.
His cuisine respects tradition, reflects Piedmontese roots, and combines solid technique with creative insights.
Recent accolades include beingelected among the world’s top 100 chefs by The Best Chef Awards (November 2023).

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.