Truffle fair: cooking show with chef Davide Palluda

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

David Palluda

Davide Palluda, born in 1971 in Canale, is a renowned chef who lives and works in the Roero region.
After training at the Scuola Alberghiera di Barolo and gaining experience in some of the most prestigious Italian and European kitchens, in 1995 he opened, together with his sister Ivana, the restaurant All’Enoteca, connected to the Enoteca Regionale del Roero.
In 2000, he was recognized as the best young chef of the year by the Espresso guide, and in the same year he was awarded his first Michelin star, which he continues to maintain. Palluda is considered a champion of Roero cuisine, helping to enhance the culinary culture of the region.
His cuisine stands out for its strong connection to the territory, combining tradition and innovation. The chef sees the Roero as an Eden of taste, characterized by intense and distinct flavors, and his cuisine reflects a fusion of cultural influences from the Langa, Liguria, and Turin.
Palluda’s culinary philosophy is to narrate and describe the Roero through his dishes, maintaining a balance between country wisdom and modern taste, without ever relinquishing theharmony that guides his gastronomic vision.

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.