11 am
Cortile della Maddalena / Beppe Fenoglio Room
Chef Matteo Baronetto* – Ristorante Del Cambio

Matteo Baronetto, born in 1977, comes from Giaveno, near Turin.
He gained his first professional experience at La Betulla in San Bernardino di Trana (TO). He then arrived at the court of Marchesi at the Albereta in Erbusco, where he met Carlo Cracco. The latter follows the restaurant Le Clivie in Piobesi d’Alba, and then in Milan, Cracco-Peck, then Cracco Restaurant, which in recent years has signed the menu. He returned to Turin in April 2014, the date of the reopening of Ristorante Del Cambio, becoming its chef and bringing back the Michelin Star just six months after the opening. It is a return because just from the historic kitchens of the restaurant in Piazza Carignano, Matteo had taken the first steps of his career by an internship. However, the kitchens are no longer the same: Baronetto and the French company Matinox have created today a cutting-edge workspace.
Designed to measure and built entirely by hand, it puts the strength of the materials and the attention to detail at the service of the contemporary kitchen. A space of great visual impact, as well as functional. Baronetto describes his way of working as “reasoned improvisation”: a constant exercise of balance between intuition and reflection, inspiration and talent in execution, declined, in recent years, in the reflection of the “Similarities” between the ingredients. A path that starts from the product and the way it was worked and served in the past to get, today, to a new form. In particular, “the concept of similarities in the kitchen – explains Baronetto – comes from a reflection, from the pleasure of observing and perceiving people, things, scents and flavors; from the discovery of ingredients that, in the kitchen as in nature, are similar in appearance and texture, and are harmonized and exalted if combined”. At “Del Cambio” his cuisine is declined with respect for the place, history, and tastes of customers of yesterday and today. His Piedmontese roots – which never stopped influencing him – lead him to the rediscovery of tradition, while a very solid technique, combined with surprising creative intuitions, lead him to make dishes difficult to label. His ambition, in a place so full of history, is to create, even in the kitchen, “something that will last in time”. Among the most recent awards (November 2023) there is his election among the world’s top hundred chefs by the The Best Chef Awards.

Ristorante Del Cambio – Turin
* 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.

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.