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
Staying true to the restaurant’s philosophy, chef Stefano Sforza, born in 1986, offers a cuisine that is clear-cut, precise in flavor, and well-defined in taste.
Without unnecessary embellishments, it is straightforward and clean, where “removing” rather than “adding” (as the master Gualtiero Marchesi taught) prevails—because adding an extra ingredient to create unnecessary complexity is something anyone can do, whereas leaving only carefully studied flavors on the plate is a skill of the few.
Stefano’s cuisine is rooted in locality, innovation, and practicality, with a menu that changes according to the seasonality of ingredients.
From his mentors, from Pier Bussetti to Alain Ducasse, he learned rigor, respect, and discipline even before cooking—the fundamentals before the fundamentals.
After more than 15 years of experience—following Bellevue in Cogne, Del Cambio in Turin, Trussardi alla Scala in Milan, and three years at Turin Palace—he embraced the Cometto family’s project and joined Opera as Executive Chef.
In addition to the à la carte offering, there are two tasting menus, one of which is vegetarian, where Stefano expresses his preference for vegetables and plays with cooking techniques and textures; and an “Opera” menu, in which guests are guided by the chef through a creative journey that gives full expression to his flair and conveys the true essence of the restaurant.
