Cooking show with chef Gilberto Rossi

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.

Gilberto Rossi

Gilberto Rossi was born in Spresiano (Treviso) on November 6, 1975.

After attending the G. Maffioli Hotel School in Vittorio Veneto (TV), in 1990 he approaches the world of professional catering with his first summer internship season in Lido di Iesolo; to continue in 1991 his training at the 4-star International Tourist Village of Bibione, on the Adriatic.

In 1992 he had the good fortune to be one of the two chefs at the opening of the Restaurant La Siriola in Alta Val Badia where he met the hotelier Hilda Pizzinini Wieser, an authentic master of life, and the chef Angelo Laera. “Thanks to them I began to love this work.”

The turning point for the chef comes with his transfer to Tuscany, to the Relais & Chateaux La Collegiata in San Gimignano, Siena. In a few months he obtains the role of first cook, promoting a “revisited” cuisine of the territory, rediscovering genuine flavors.

Regular customers of the establishment were Tony Blair, Simona Ventura, Anthony Hopkins, Corneliani, Zegna, very many players and many high foreign authorities in addition to Italian ones.

Having concluded the experience in San Gimignano, in 2008 he is called to manage the Restaurant Pepenero in San Miniato (Pisa).

In 2009 Gilberto acquires the totality of the shares from the four previous partners, becoming sole partner.

Rossi has brought new lifeblood to local catering, welcoming into the kitchen, for internship periods, young students from international Schools, coming from Japan, Sweden, Norway and the United States.

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.