Dal 31 Ottobre 2026
al 31 Ottobre 2026
Cooking show with chef Flavio Costa
His cuisine continues to evolve, keeping firm the connection with Ligurian and Piedmontese roots, but always open to new contaminations and inspirations
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.
Flavio Costa
Flavio Costa defines his cuisine as warm, modern, instinctive, linear and immediate.
Each dish is born from a clear and direct idea, built around three main ingredients, rarely more, to bring out to the fullest the purity and identity of each element.
Freshness, lightness and incisiveness are the key words that guide his culinary philosophy.
Originally from Liguria, the chef brings with him the flavors of his land: the sea, aromatic herbs, extra virgin olive oil, the intense scents of the Mediterranean scrub.
But his cuisine does not stop at coastal tradition: alongside fish dishes, there is also room for game proposals, interpreted with elegance and enriched by refined techniques, the fruit of a long and passionate career.
Over the years, Flavio Costa has built a solid and coherent path, which led him to obtain the Michelin Star in 2003, a recognition that consecrated his personal style and his ability to combine territory and creativity.
His professional experiences, matured in high-level contexts, have allowed him to refine an essential but deep gastronomic language, where each dish tells a story made of memory, technique and instinct.
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.