11 am
Cortile della Maddalena / Beppe Fenoglio Room
Chef Antonio Romano* – Ristorante Nove, Villa La Pergola

My innovation aims to forge new traditions. Today, being the chef of a Michelin-starred restaurant is not merely about having excellent cooking skills but also about adeptly managing everything that revolves around the kitchen comprehensively. I pay close attention to regional ingredients, which I use with curiosity and interpret creatively. It’s crucial to establish connections and human relationships with suppliers and producers, to be carried forward responsibly. These are fundamental daily activities. The research component is the real work, while creation is almost a form of leisure.
The year 2024 marks the beginning of a new chapter for Ristorante Nove and Villa della Pergola Relais & Châteaux, under the new leadership of Executive Chef Antonio Romano, already acclaimed in world-renowned kitchens.
At just 31 years old, he brings a wealth of experience gained in some of the most prestigious culinary temples on the international scene. From the Michelin-starred kitchen of Heston Blumenthal in London, he returned to Italy, to Rome’s three-starred La Pergola by Heinz Beck. He stayed with his master and mentor for six years, including experiences as a sous chef at Attimi in Milan and in Tuscany at Castello di Fighine, where as Executive Chef, he led the restaurant to its first Michelin star at just 26 years old.
His extensive experience with Beck allowed him to refine his culinary art, technique, and philosophy. In 2022, he moved to Turin to the Michelin-starred restaurant Spazio7, where he curated the gastronomic offerings for two years. Today, he is the Executive Chef at Nove.
His approach brings a human vision and added value to the cuisine of Nove, where the Chef offers an immersion between tradition and contemporaneity, reinterpreting local ingredients while emphasizing sustainability and the stories behind each dish firmly in mind.

Ristorante Nove, Villa La Pergola – Alassio
* Michelin Star


  • welcome aperitif with glass of Alta Langa DOCG wine and tasting dish of Prosciutto Crudo di Cuneo DOP (ham)
  • tasting dish prepared by the Chef paired with a glass of wine 
  • water

No variations can be made in case of food allergies, intolerances and special dietary regimes.
The Alba White Truffle slice is not included in the fee as it usually follows the daily quotation of the Truffle Exchange.
DURATION: about 1 hour and a half.

Children who participate in cooking shows by tasting the dish, must be provided with a ticket. Please inform info@fieradeltartufo.org of the presence of children in the room who do not take part in the tasting in order to arrange a chair near the parents within 72 hours.

The event is simultaneously translated into English.

location
Cortile della Maddalena / Beppe Fenoglio Room

Cortile della Maddalena
12051 Alba (CN)

Cortile della Maddalena / Beppe Fenoglio Room

The Hall is dedicated to the Alba writer Beppe Fenoglio (1922 - 1963), author among others of the novels Il Partigiano Johnny, Una questione privata, Primavera di bellezza. In the splendid monumental building of the Maddalena courtyard, the centre of Alba's cultural life, two large works by Gallizio face each other on the walls of the conference room dedicated to Beppe Fenoglio, set up during the Truffle Fair to host the Cooking Show.