Dal 07 Novembre 2026
al 07 Novembre 2026
Cooking show with chef Davide Di Bilio
His work is centered on the quality of the doughs, made with blends of stone-ground flours, including grains alternative to wheat
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 Di Bilio
Davide Di Bilio is pizza chef at Fuoritempo, with two locations in Piedmont – in Canale d’Alba and Chieri – that have obtained important recognitions, including the Tre Spicchi from Gambero Rosso and inclusion in the 50TopPizza Italia ranking.
Passionate about doughs and flours, he has built his style thanks to rigorous training, begun at the AVPN in Naples (Associazione Verace Pizza Napoletana) and continued with courses at the Università della Pizza, where he studied under Simone Padoan and Renato Bosco, two undisputed masters of contemporary pizza.
His work is centered on the quality of the doughs, made with blends of stone-ground flours, including grains alternative to wheat (spelt, corn, barley, rice, oats) and long fermentations, which guarantee lightness, aromatic complexity and high digestibility.
Davide is a member of the Slow Food Chefs’ Alliance and his cuisine places at the center the stories of farmers, small producers and artisans.
Since 2019 he has been an instructor at the ICIF international cooking school in Costigliole d’Asti, where he teaches pizza and leavened products courses for international students.
He often collaborates with other chefs, including Michelin-starred ones, to create opportunities for dialogue and cross-pollination between contemporary pizza and haute cuisine.
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.