Cooking show with chef Roland Lamprecht

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.

Roland Lamprecht

Since childhood, Roland Lamprecht found his natural place in the forest: a silent and living world, where every detail—a leaf, a resin, a scent—became knowledge.

Growing up, those intuitions guided his path through the starred kitchens of central Europe, until the moment he chose to return to his roots, to the mountains that shaped him.

At FORESTIS he gave fulfillment to his philosophy: a cuisine born from the forest, that listens to it and interprets it with respect.

In 2025 this vision opens to a new chapter with YERA, the restaurant that Teresa and Stefan Hinteregger wanted immersed in the silence of the forest, built inside the mountain, in a cave invisible from the outside.

A place that seems guarded by nature itself, a tribute to the ancient building techniques that offered protection and gathering.

Around the central hearth, the heart of the restaurant, Roland Lamprecht and his team cook throughout the evening, without following the classic sequence of the menu.

The dishes arrive as the seasons arrive: spontaneous, different, the fruit of what the forest offers in that moment.

Herbs, berries, shoots, roots and products from the surrounding regions interweave in ever-new combinations, giving life to a Forest Cuisine that evolves continuously.

The beverages, all made in-house, accompany the journey with a low alcohol content, the fruit of natural fermentations that do not exceed 5% designed to enhance the taste without overpowering it.

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.