CHEF Ivano Ricchebono* – The Cook Restaurant

Ivano Ricchebono. Born in Genoa in 1972. Graduated from the Bergese Hotel School in Genoa. During his studies he gained work experience in several Genoese restaurants, where he carried out all tasks.
In just a few days he caught the eye of the famous Chef Stefano Giorgi, when he was working at the Hotel Atlantico in Forte dei Marmi; he will spend five seasons there as Chef de partie, in close contact with an already top class world.

He returned to Genoa to put into practice what he had learned, and the results arrived very soon. In fact, he worked for two years at the Matahari restaurant in Genoa (medium-high level), as assistant chef. He had another experience at the Melograno Hotel in Spotorno ***, with the task of totally managing the kitchen, and it is then that the great opportunity arrived.
He met Director Adriano Lovati, who was impressed by the enormous talents of this promising and enterprising young chef. Lovati introduced him to the large French hotel group Accor (the third most important group in the world in this sector), and gave him the opportunity to make a leap in quality at the Hotel Novotel chain throughout Italy. In three years, travelling around Italy, he learnt all the secrets of great chefs like Alessandro Serni and Giovanni Parlati and was able to grasp and absorb the different regional culinary peculiarities. He attended two pâtisserie courses at the Etoille Institute in Venice, representing the Accor Group, “Torte Moderne” (Modern cakes), held by Chef Luca Mannori, and “Desserts for catering”, held by Chef Emanuele Saracino. In 2004 he opened with his wife Elisa Arduini the restaurant The Cook in Genova Nervi and in 2010 he was awarded one star by the Michelin Guide. The restaurant is listed in all the major Italian gastronomic guides. Since 2010 he has been a regular guest on Antonella Clerici’s La Prova del Cuoco TV show. He collaborates with important catering companies and provides consultancy in the restaurant sector. He has been a lecturer at the Alma International School of Cuisine since 2013.

The Cook Restaurant – Genova
* 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.

11 am
45.00 €
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Cortile della Maddalena / Beppe Fenoglio Room
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.

Event in collaboration with: