Cooking show with chef Davide Caranchini

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.

Davide Caranchini

Born in 1990, Davide Caranchini is the chef of the Restaurant Materia. Passionate about cooking since an early age, he began by attending the hotel management school in Como, and once graduated, he left for a series of important international experiences, among which Le Gavroche in London and Noma in Copenhagen stand out.

Having returned home, in September 2016, he decided to open the restaurant Materia together with Ambra, Marco and Luca.

Always passionate about the plant world in all its facets, he always researches the potential in what nature has to offer, thanks also to the interest towards creative development.

His is a cuisine in which a link with the traditions and products of the Larian territory is clearly visible, but at the same time so are experimentation, research and depth of thought as well as the cultural contamination dictated by the travels made.

In 2016 he won the award as “Best Emerging Chef of Northern Italy”.

In 2017 Forbes magazine included him in its 30Under30 list, that is the 30 most influential under-30 personalities in Europe in the field of art and culture, while the Guida ai Ristoranti d’Italia de L’Espresso awarded him as “Young Man of the Year”.

In 2018 the restaurant Materia obtained its first Michelin star.

In 2019 he obtained the award as “Best Chef Under 35” at the Food Community Awards and the restaurant Materia was included in the 50 Best Discovery.

In 2020, during the “Food & Wine Awards” he received the “Best Chef Under 35” award.

In 2024, he received the “Identità Naturali” award for the work carried out on the plant component.

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.