Step into the heart of haute cuisine and enjoy an extraordinary experience alongside one of the finest interpreters of Piedmontese gastronomy: Chef Matteo Baronetto.
This is not just a cooking class, but a privileged moment designed for those who want to go beyond simple tasting and truly discover what lies behind every dish: technique, sensitivity, ingredients, and vision.
The experience is reserved for a maximum of two participants (the ticket is valid for one or two people), ensuring direct, authentic, and continuous interaction with the Chef.
In an intimate and exclusive setting, you will take part in a hands-on lesson during which you will prepare a selection of dishes under his guidance, learning gestures, methods, and the secrets of haute cuisine.
Each step will be an opportunity for exchange: from the selection of ingredients to preparation techniques, as well as insights into the traditions and innovations that define his cuisine.
The experience concludes with an equally special moment: lunch. You will sit down to enjoy the dishes prepared during the lesson, enhanced by the star ingredient of the region, the Alba White Truffle, paired with a selection of wines designed to highlight every nuance of flavor.
An experience created for enthusiasts, gourmets, and anyone who wants to enjoy something truly unique and unforgettable.
Schedule and Duration
The experience is designed to offer a perfect balance between learning and tasting:
- Start time: 11:00 AM
- Hands-on cooking class: approximately 2 hours
- Final lunch/tasting: approximately 1 hour
- Total duration: approximately 3 hours
Experience Details
- Number of participants: maximum 2 people
- The price is per ticket, valid for 1 or 2 people, with no price variations
This format also makes the experience perfect to enjoy as a couple or to give as a gift.
What’s Included
The experience is designed to offer a complete, worry-free service:
- Private cooking class with Chef Matteo Baronetto
- Direct and continuous interaction with the Chef throughout the experience
- Hands-on preparation of the dishes
- Lunch featuring the dishes prepared during the class
- Pairing with Alba White Truffle
- Selection of wines
- All ingredients and equipment provided
Ideal for
- Food and cooking enthusiasts
- Couples looking for an exclusive experience
- Lovers of truffles and fine products
- Anyone wishing to enjoy an authentic experience with a Michelin-starred chef
THE CHEF
Born in 1977 and originally from Giaveno, just outside Turin, Matteo Baronetto spent eleven years at the helm of Ristorante Del Cambio and is currently working on the development of a new personal entrepreneurial project, scheduled to open to the public in the autumn.
Among his earliest professional experiences was an internship in 1994 at Albereta in Erbusco, under Gualtiero Marchesi, where he met Carlo Cracco, with whom he collaborated for around twenty years. He first followed him to the restaurant Le Clivie in Piobesi d’Alba and later to Milan at Cracco-Peck, then Ristorante Cracco, where in recent years he curated the menu.
In April 2014, Baronetto returned to Turin as chef of Ristorante Del Cambio, earning back its Michelin star just six months after reopening. It marked a return to his roots, as Matteo had taken his first steps in those historic kitchens in Piazza Carignano during an earlier internship.
A defining feature of his cuisine is the study of “Similarities” between ingredients—a journey that begins with the product and its traditional preparation and presentation, evolving into a contemporary expression.
Specifically, Baronetto explains: “The concept of similarities in cooking stems from reflection and from the pleasure of observing and perceiving people, objects, aromas and flavours; from discovering ingredients that, in both cooking and nature, resemble one another in appearance and texture, and that harmonise and enhance each other when combined.”
Founder and creative director of Buonissima, the gastronomic event launched in 2021 that blends food, art and beauty—attracting food lovers and top chefs from across Italy and the world to Turin—Matteo Baronetto also authors the weekly column “Fuori menù” for the newspaper La Repubblica.
Signature dishes
- Piemontese Salad
- Lentils and caviar
- Salmon and rabbit
- Zucchini and avocado
Publications
Matteo Baronetto is also the author of three books:
Cucina piemontese contemporanea – EDT
Iconiche Similitudini – Maretti Editore
Pensieri e Vapori – Archivio Tipografico
