11 am
Cortile della Maddalena / Beppe Fenoglio Room
CHEF ANDREA BERTON* – RISTORANTE BERTON

Andrea Berton was born in Friuli in 1970. He began his culinary adventure in Milan in the brigade of Gualtiero Marchesi in Via Bonvesin de la Riva.
His training continued in the best restaurants around the world: first at Mossiman’s in London, then at Enoteca Pinchiorri and Florence, and finally at Louis XV in Monte Carlo under the guidance of Alain Ducasse.
From 1997 to 2001 he worked as Chef at the Taverna di Colloredo in Monte Albano, earning his first Michelin Star. After this major achievement, he returned to Marchesi as Executive Chef. In 2005, he began his collaboration with Ristorante Trussardi alla Scala where he won numerous awards such as the first Michelin Star in 2008 and the second in 2009, the Tre Forchette (3 forks) from Gambero Rosso in 2010 and Tre Cappelli (3 hats) in the Espresso guide in 2011. In 2012, he decided to focus on consulting in the placement, conception and development of quality catering projects. With a group of partners in September 2012, he opened Pisacco Ristorante and Bar, and in 2013, DRY Milano Cocktail&Pizza.
The return to “his” cuisine comes with the opening of Ristorante Berton where the Chef presents “modern dishes” by enhancing basic ingredients and revealing some little-known ingredients.
Opened in December 2013, the restaurant that bears the Chef’s name is characterised by a cuisine where the flavours are always recognisable to the palate. Of particular importance on the menu is the broth, which, ennobled as a real dish, represents the ultimate synthesis of the main ingredient of each dish. As proof of the Chef’s great dedication and professionalism, in November 2014, not even a year after opening his restaurant, Berton was awarded a Michelin Star. In March 2015 Berton was appointed EXPO Ambassador and in 2016 he was awarded 18 out of 20 points by the Espresso Guide, the Tre Forchette by Gambero Rosso. In October 2016, the Chef was awarded I Tre Cappelli by the Guida ai Ristoranti d’Italia de l’Espresso as well as the Riso Scotti award named “Il Risotto dell’Anno”. In August 2016, the chef began his collaboration with Il Sereno, a luxury resort on Lake Como launched at the beginning of September, where he opened his restaurant “Berton Al Lago”. In April 2017, together with the group of partners with whom he had opened the successful DRY Milano Cocktail & Pizza format, the Chef opened the New DRY Milano, in Viale Vittorio Veneto 28 in Milan.

Ristorante Berton – Milan
* 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.