Chef Luca Zecchin was a student of the esteemed and unforgettable Lidia Alciati, from whom he learned the timeless recipes of the great classics of Piedmontese cuisine.
With 20 years of Michelin-starred experience, he is now more committed than ever to exploring a new culinary vision focused on sustainability, lightness, and refinement, offering an experience that goes beyond the plate.
Special attention is given to the selection of high-quality, sustainable ingredients from local Piedmontese farms — from certified semi-wild mountain-raised meats, to regionally sourced fish, and vegetables from our organic and biodynamic garden.
In 2024, the restaurant Coltivare, led by Chef Luca Zecchin, was awarded the Michelin Green Star, and in 2025 received the prestigious “Passion Dessert” recognition from the Michelin Guide. This award celebrates excellence in pastry and highlights the talent of the finest pastry chefs.
Coltivare Agri.Relais – La Morra
Inside the Castle of Roddi, participants enjoy an exclusive experience led by a renowned chef, during which one of his recipes—designed to enhance the White Truffle of Alba—is prepared.
The course lasts approximately 2 hours and takes place in a professional setting with fully equipped modern stainless-steel workstations. Upon arrival, each participant finds their station already set up with all the necessary tools. The experience continues with the guided preparation of the dish alongside the chef, supported by a simultaneous translation service to ensure the involvement of all guests.
At the end of the lesson, participants take their seats to taste the prepared dish, accompanied by a carefully paired local wine.
Each station can accommodate up to two participants.
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.
