In the heart of the professional kitchen at the Taste Lab – Castle of Roddi, the International Alba White Truffle Fair opens its doors to a special experience: the Brunch, an exclusive gathering designed for a small group of guests in a lively and authentic setting where cuisine becomes a place of sharing, storytelling, and conviviality.
Guided by the creativity and expertise of Chef Luigi Taglienti, participants will enjoy an immersive experience that brings together conviviality, technique, and the beauty of outstanding ingredients. The buffet, set up directly in the kitchen, showcases some of Italy’s finest products: Parmigiano Reggiano, Fontina from Aosta Valley, Mozzarella, a selection of savoury bite-sized creations by Sov Bakery in Alba, and an assortment of desserts including individual pastries and the traditional hazelnut cake.
Alongside the buffet, Chef Taglienti presents a selection of dishes from a dedicated menu that pair perfectly with the Alba White Truffle, specifically designed to enhance freshly shaved truffle (available upon request and charged according to the daily market price). Three different interpretations of egg dishes, each with its own identity, together with the classic fonduta, are prepared live, offering guests a direct and engaging culinary performance narrated through the Chef’s craft.
The experience is complemented by a wine bar featuring local labels, as well as a selection of freshly made juices and extracts. In collaboration with Accademia Ferri dal 1905, the brunch is further enriched by a selection of hot and cold tea infusions, served without formal pairings: a central samovar, four hot infusions presented in teapots with warming stands, and three cold infusions served in glass carafes on ice, all designed to accompany the brunch with elegance and natural balance.
The Brunch at Castle of Roddi is an invitation to experience the Fair from a more intimate perspective: that of the kitchen, where aromas intertwine with stories and every detail is designed to be shared.
Schedule and Duration
- From 11:00 AM to 2:00 PM
- Approximate duration: 3 hours
What’s Included
- Buffet featuring a selection of outstanding gastronomic specialties
- Traditional Fondue and one dish of your choice from the menu dedicated to the chef’s interpretations of egg
- Wine bouvette with a selection of local wines and water
- Fresh juices and extracts
- Tasting and service of 4 different hot infusions and 3 cold infusions by Accademia Ferri dal 1905
What’s Not Included
- Alba White Truffle shaving, available upon request at an additional cost, according to the daily quotation published by the Truffle Market Exchange.
- Any additional food or beverages not expressly listed among the included services.
The tables are convivial.
The menu is specially designed for the event.
No variations will be possible in the menu, however, please report any allergies or particular dietary regimes by sending an email to info@fieradeltartufo.org before proceeding with the purchase of tickets, to ensure that we can meet your needs.
THE CHEF
Born in 1979, Luigi Taglienti is a Ligurian chef whose career has been shaped by renowned mentors and international culinary experiences. After his early training alongside Ezio Santin and formative experiences in both Italy and France, he earned his first Michelin star in 2007 at Delle Antiche Contrade in Cuneo. He later received a second Michelin star at Trussardi alla Scala in Milan (2012–2014), followed by a third Michelin recognition with Lume, the restaurant he founded in 2016.
In 2022, he opened IO Luigi Taglienti in Piacenza, a personal culinary project he led until 2025.
His acclaimed and distinctive cuisine combines classical technique, intuition, and contemporary sensibility, drawing inspiration from Italian, French, and international culinary traditions. Tradition, innovation, and creativity come together in dishes that speak to a broad and curious audience.
