Passionate about cooking from an early age, Giorgio Pignagnoli decided to immerse himself in this world after completing his studies at the scientific high school. He graduated from Alma, the renowned International School of Cuisine, and then went on to his first work experience at Claudio Sadler’s restaurant in Milan.
Some other significant experiences followed at Principe delle Nevi in Cervinia with chef Federico Zanasi and above all at Lume in Milan with Savona chef Luigi Taglienti.
After being called back by Sadler, he returned to the Milanese chef’s side as head of his Chic’n Quick bistro in Milan. Giorgio then decided to move to France, which has always been his great passion, where he worked at Yannick Alléno’s Pavillon Ledoyen (three Michelin stars).
Once the French experience was over, he returned to Italy to work again alongside his two masters: first at Lume as chef de cuisine and then with Sadler at the Baglioni Resort in San Teodoro, where he won a Michelin Star.
“All these experiences have made me the chef I am”, says Giorgio.
Ristorante Nove, Villa della Pergola – Alassio
* 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.
