Cooking show with chef Fernando Tommaso Forino

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.

Fernando Tommaso Forino

Born in Campania on October 13, 1990—the same day as the patron saint of cooks, San Francesco Caracciolo—the chef now arrives in the Langhe to lead the new gastronomic project at Arborina, bringing with him a wealth of international experience and a mature, personal culinary vision.

After starting at a very young age at the Savoy Beach Hotel in Paestum with chef Gioacchino Nocera, he embarked on a training path that led him to work with great names in cuisine such as Di Costanzo, Michel Bras, Anne-Sophie Pic, Alinea, Andrea Aprea, and Andrea Berton.

At just 25 years old, he was Executive Sous Chef at Vespasia, where he refined his creativity and vision.

In 2018, at the age of 28, he became Executive Chef of the restaurant La Bottega in Geneva, 1 Michelin Star.

Following this international experience, he returned to Italy in 2020, first to Tuscany at Borgo Santo Pietro, then to Umbria at Castello di Reschio, where he developed an essential cuisine centered on the product and on emotion.

Today, with the Osteria Arborina project in the Langhe, the chef carries forward a cuisine that combines technique, sensitivity, and Mediterranean roots, with the goal of offering an authentic, exciting experience deeply linked to the territory.

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.