11 am
Cortile della Maddalena / Beppe Fenoglio Room
Chef Andrea Aprea** – Andrea Aprea Ristorante

Andrea Aprea brings to the table his pursuit of balance between tradition and modernity.
Born in Naples in 1977, after years of training spent in some of the most important kitchens in Italy, Asia and Great Britain, he has chosen to develop his own personal poetic journey by defining a new sense of the relationship between food and the experience of the senses. Aprea’s cuisine sets out to trigger a process of exchange between the different locations of the experience: the memory, the sight, the sense of smell, the palate. Now giving prevalence to one, then pandering to the needs of the other.
The only end is the delivery of a new form of perceptive truth: between flavors of yesterday and the intensity of today. A twenty-year professional path, which does not look for fathers or traditions to which to belong, along which Aprea has built his personal approach to the table until obtaining, in 2012, the first Michelin Star at Vun Andrea Aprea Park Hyatt Milan – the first hotel restaurant to receive a Michelin star in the history of Milan. The second Star will arrive five years later, in 2017. Today, he is Chef Patron of the new restaurant “Andrea Aprea” located on the top floor of the Fondazione Luigi Rovati, at 52 Corso Venezia in Milan, which received two Michelin stars two years after its opening, in a beautiful period building with a secret green courtyard. This opening marks the start of the entrepreneurial project of Aprea that returns to its audience to continue a research path and define in one place a holistic approach that looks at the total quality of the experience.

Andrea Aprea Ristorante – Milan
** Michelin Stars


  • 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.