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.
The event is simultaneously translated into English.
THE CHEF
Born in 1991 and hailing from Piedmont, Griffa trained in some of the world’s top restaurants, including Combal Zero (Italy), Chateaubriand (France), and Studio (Denmark).
After serving as the very young sous-chef at Piccolo Lago under Marco Sacco (Verbania, Italy) from 2013 to the end of 2015, he won the Italian edition of the San Pellegrino Young Chef Award in 2015. From March 2016, he joined the brigade of Serge Vieira, holder of two Michelin stars.
On October 1, 2017, Paolo Griffa took part in the Italian selection for the Bocuse d’Or before becoming Executive Chef in December 2017 at the Grand Hotel Royal and Golf in Courmayeur, and later chef of Petit Royal. In 2019, he received his first Michelin star and published Petit Royal, a major illustrated monograph.
In 2021, he launched the Easter Bomb, a piece of creative haute pastry, and was named by Forbes among the 100 most influential Italians under 30. In 2022, he was awarded 4 “Cappelli” in the Espresso Guide and passed the selection to join, as a Pastry Chef, the prestigious AMPI (Academy of Italian Master Pastry Chefs).
Shortly afterward, Paolo Griffa was invited to the main stage of Identità Golose Milano 2022, where he presented his playful pastry creations.
At the end of August 2022, Paolo moved his Michelin-starred restaurant, Petit Royal, to Caffè Nazionale in Aosta to pursue a gastronomic and entrepreneurial project dedicated to haute cuisine and the world of pastry. At the same time, he continues his commitment to the Grand Hotel Royal and Golf in Courmayeur as Executive Chef of the Bistrot and Grand Royal, a restaurant offering traditional Italian and continental cuisine.
Al Caffè Nazionale – Aosta
THE DISH
Potato and Fontina ravioli in caramelized onion broth
