Gilberto Rossi was born in Spresiano (Treviso) on November 6, 1975. After attending the G. Maffioli Hotel Management School in Vittorio Veneto (TV), in 1990 he began his journey into professional catering with his first summer internship in Lido di Jesolo. He continued his training in 1991 at the Villaggio Turistico Internazionale, a four-star resort in Bibione on the Adriatic coast.
In 1992, he had the opportunity to be one of the two chefs at the opening of the Ristorante “La Siriola” in Alta Val Badia, where he met hotelier Hilda Pizzinini Wieser—an authentic mentor in life—and chef Angelo Laera. “Thanks to them, I began to love this profession.”
A turning point in his career came with his move to Tuscany, at the Relais & Châteaux “La Collegiata” in San Gimignano (Siena). Within a few months, he achieved the role of head chef, promoting a “reinterpreted” local cuisine focused on rediscovering genuine flavors. Regular guests included Tony Blair, Simona Ventura, Anthony Hopkins, Corneliani, Zegna, many football players, and numerous high-ranking international authorities, in addition to Italian ones.
After completing his experience in San Gimignano, in 2008 he was invited to manage the Ristorante “Pepenero” in San Miniato (Pisa). In 2009, Gilberto acquired full ownership from the previous four partners, becoming the sole owner.
Rossi brought new energy to the local dining scene, welcoming young students from international culinary schools—from Japan, Sweden, Norway, and the United States—for internship periods in his kitchen.
Pepenero – San Miniato
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.
