6 pm
Cortile della Maddalena / Beppe Fenoglio Room
Daniel Zeilinga – Ristorante Fàula, Casa di Langa

In 1989, Daniel Zeilinga was born in Merano, in the province of Bolzano.
At eighteen, he began his experience in haute cuisine working alongside chef Karl Baumgartner at the Schoneck restaurant in Falzes, and abroad at the Louis C. Jacob Hotel in Hamburg, Germany, which was awarded the second Michelin star in 2011.
The following year, Zeilinga came back to Italy and landed at La Ciau del Tornavento in Treiso (CN), one Michelin star with the chef Maurilio Garola, where he began his exploration the Piedmont area. After a brief stop at the Guido di Fontanafredda restaurant, Enrico Crippa’s call arrived at the three Michelin-starred Piazza Duomo restaurant in Alba, where Daniel spent almost two years: “a highly educational experience both on a human and professional level”. Chef Zeilinga looks at Crippa with respect and, thanks to him, developed a strong interest and insight into the use of raw vegetables, which led him to create a green tasting menu and to build a vegetable garden and a greenhouse for the winter.
Starting in March 2017, he embarked on a new adventure alongside Andrea Ribaldone at the Osteria Arborina, which was awarded a Michelin star in November of that year.
In March 2019 he returned to La Ciau Del Tornavento, and in the meantime he joined Casa Di Langa.
Since the spring of 2022, Chef Daniel Zeilinga has been the executive chef of Fàula Ristorante at Casa Di Langa, and leads the entire culinary offering of the restaurant and of the entire resort.

Fàula Ristorante, Casa di Langa – Cerretto Langhe


  • 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.

location
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.