Cooking show with chef Luca Zecchin

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.

Luca Zecchin

The chef was a student of the authoritative and unforgettable Lidia Alciati assimilating the recipes of the great timeless classics of Piedmontese cuisine.

Thanks to 20 years of Michelin star, today more than ever he wants to seek a new key of reading directed toward a sustainable, light, refined cuisine to offer an experience that goes beyond the table

Particular attention is dedicated to the selection of raw materials from agricultural farms of the Piedmontese territory of the highest quality and sustainability, starting from meats from certified mountain farms in a semi-wild state, to fish of regional origin to continue with the vegetables from our organic and biodynamic garden.

In 2024, the restaurant Coltivare, guided by Chef Luca Zecchin received the Michelin Green Star and in 2025 the prestigious recognition “Passion Dessert” from the Michelin Guide.

This award celebrates excellence in pastry and valorizes the talent of the best pastry chefs.

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.