Truffle fair: cooking show with chef Paolo Griffa

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

Paolo Griffa

Paolo Griffa, born
1991 and from Piedmont, trained in the world’s best restaurants, including Combal Zero (Italy), Chateaubriand (France) and Studio (Denmark).
From 2013 to late 2015, he worked as sous-chef at Marco Sacco ‘s Piccolo Lago in Verbania, Italy, and won the San Pellegrino Young Chef Award for Italy in 2015. From March 2016, he joined the brigade of Serge Vieira, two Michelin stars.
On October 1, 2017, he participated in the Italian Selection of the Bocuse d’Or, and in December of the same year, he became Executive Chef of the Grand Hotel Royal and Golf in Courmayeur, also managing the Petit Royal restaurant.
In 2019, he received his first Michelin Star and published “Petit Royal,” an illustrated monograph. In 2021, he launches the Easter Bomb, a haute patisserie creation, and is honored by Forbes among the 100 Most Influential Italians Under 30.
In 2022, he gets the 4 Hats in the Espresso Guide and passes the selections to enter as Pastry Chef in the AMPI – Accademia Maestri Pasticceri Italiani.
Afterwards, he is invited to the main stage of Identità Golose Milano 2022, where he presents his playful pastry. At the end of August
2022, he relocated the starred restaurant
Petit Royal to the Caffè Nazionale in Aosta, launching a gastronomic and entrepreneurial project dedicated tohaute cuisine and the universe of dessert.

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.