Cooking show with chef Andrea Incerti Vezzani

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.

Andrea Incerti Vezzani

Born in Reggio Emilia on July 18, 1970, he grows up immersed in the aromas and flavors of the Emilian land.

At the Hospitality Institute of Salsomaggiore he learns that cooking is technique, yes, but first and foremost it is respect.

After school, he goes where cooking teaches both hardship and beauty: between the Romagna Riviera and the mountains of the Aosta Valley. There, in important restaurants, he understands that a great dish is born from hands that know how to listen to the seasons.

Returning from his experience between mountain and sea, he runs the kitchen at the restaurant Le Notarie in Reggio Emilia for 4 years. A foundational period: he returns to his land and refines a vision of cooking that unites discipline and Emilian identity.

In 2000, his first leap: he opens La Cantina di Puianello. Just one year and both Guida Veronelli and Guida Michelin arrive to confirm that this vision had solid roots.

But he finds his home in May 2006, when Ca’ Matilde is born in Rubbianino di Quattro Castella. It is here that his idea of cooking becomes concrete: a proprietary garden, ultra-short supply chain, no compromises.

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.