Born in 1990, Davide Caranchini is the chef of Ristorante Materia. Passionate about cooking since a very young age, he began his culinary journey at the hospitality school in Como. After graduating, he gained valuable international experience in some of the world’s most renowned kitchens, including Le Gavroche in London and Noma in Copenhagen. Upon returning home, in September 2016, he opened Ristorante Materia together with Ambra, Marco, and Luca. Deeply passionate about the plant kingdom in all its forms, he constantly explores the potential of nature’s ingredients, driven by a strong interest in creativity and innovation. His cuisine combines a clear connection to the traditions and products of the Lake Como area with experimentation, research, depth of thought, and the cultural influences gained through his travels.
In 2016, he was awarded “Best Emerging Chef of Northern Italy.” In 2017, Forbes included him in its 30 Under 30 list, recognizing him as one of the 30 most influential young personalities in Europe in the fields of art and culture. In the same year, L’Espresso’s Guide to Italian Restaurants named him “Young Chef of the Year.”
In 2018, Ristorante Materia earned its first Michelin star.
In 2019, he received the “Best Chef Under 35” award at the Food Community Awards, and Ristorante Materia was included in the 50 Best Discovery selection.
In 2020, during the Food & Wine Awards, he was honored with the “Best Chef Under 35” award.
In May 2021, he was invited to represent Italy at Madrid Fusión, one of the world’s most prestigious gastronomic congresses, and later that year participated again in the South American edition of the event in Bogotá.
In 2022, the guide “Milano e Lombardia a Tavola” awarded him “Best Dish of the Year.”
In 2023, during the presentation of the Identità Golose Restaurant Guide, he received the award for “Chef of the Year.”
In 2024, he was honored with the “Identità Naturali” award in recognition of his work and research on plant-based cuisine.
Complementing the Chef’s gastronomic creation, Accademia Ferri dal 1905 will guide guests on a journey of tea discovery through a specially curated pairing, designed to create a harmonious dialogue between flavours, aromas, and traditions, transforming the tasting into a truly multisensory experience.
Cooking Shows offer an immersive fine-dining experience, where the chef prepares the dish live on stage, blending technique and inspiration. Alta Langa accompanies the entire journey with elegance, culminating in the tasting, enhanced—upon request—with White Alba Truffle and exclusive gifts.
The experience includes:
- The dish prepared by the chef
- A glass of Alta Langa DOCG
- S.Bernardo water
- A 100g mini panettone by Galup
- Tartufo Regale, an exclusive handcrafted praline created by Michelin-starred chef Ugo Alciati, faithfully replicating the shape and color of the famous Alba truffle
The experience lasts approximately one and a half hours. To ensure quality and organization, menu changes are not available in case of allergies, intolerances, or specific dietary needs.
The Alba White Truffle is not included and, for those who wish, will be charged separately according to the daily quotation of the Truffle Market Exchange.
Children who wish to participate in the tasting must have a ticket. If they are present in the room without taking part in the tasting, this must be communicated via email to info@fieradeltartufo.org within 72 hours of the event, so that seating next to their parents can be arranged.
The event is simultaneously translated into English.
The ticket purchased online includes access to the World Market of the White Alba Truffle and to the MUDET – The Alba Truffle Museum.
