In collaboration with the 96th International Alba White Truffle Fair and Eataly Monticello, a series of events dedicated to discovering traditional Piedmontese fresh pasta and its culinary heritage is set to begin.
This session is dedicated to tajarin, one of the symbols of Langhe cuisine: a thin, egg-rich pasta that has represented the gastronomic excellence of the region for generations.
The experience will begin with an introduction to the world of the Alba White Truffle, led by a Sensory Judge from the National Truffle Study Centre, who will guide participants through a sensory analysis journey to discover the characteristics, aromas, and unique qualities of the world’s most prized truffle.
Participants will then be guided through the preparation of traditional Piedmontese tajarin, from making the dough with flour and fresh eggs to rolling out the pasta sheet and mastering the characteristic knife-cutting technique. At the end of the workshop, the pasta prepared during the class will be enjoyed together, paired with a glass of wine, for an authentic experience celebrating the flavours of local tradition.
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.