Piedmont boasts a very ancient gastronomic tradition, made up of time-honored gestures and authentic flavors. Among the most representative symbols of regional cuisine is the raviolo del plin, the star of the fresh pasta ateliers—a unique experience to discover the secrets of homemade egg pasta.
During the atelier, participants will learn the basic techniques for making fresh pasta, with a special focus on preparing plin, the famous ravioli sealed with a pinch of the fingers. A format that may seem simple at first glance, yet embodies the full expertise of Piedmontese tradition and, when paired with the Alba White Truffle, reaches its highest expression.
A short hands-on course designed to take home a wealth of knowledge that is as flavorful as it is valuable.
At the end of the activity, there will be a tasting of the prepared dishes, concluding the experience with an unforgettable sample—enhanced, upon request, with Alba White Truffle.
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.
LO CHEF FULVIO SICCARDI
Fulvio Siccardi is a multi-Michelin-starred chef with extensive experience. Born in Turin in 1969, he took his first steps in the kitchen at Cascinale Nuovo at a very young age, where the Ferretto family provided him with the skills needed to become a talented chef.
After working in several luxury hotels and resorts—where he developed strong teamwork skills and experience handling large-scale operations—he spent a year at Osteria dell’Arco in Alba before moving in 1998 to Castello Rosso in Costigliole di Saluzzo as chef. There, he proposed low-calorie cuisine for spa guests, without ever losing his passion for creativity and experimentation.
In 2000, he succeeded Carlo Cracco in managing the restaurant Le Clivie in Piobesi d’Alba, earning his first Michelin star in 2002. He later opened the restaurant Conti Roero in Monticello d’Alba with his wife Lucia; thanks to this venture, he received his second Michelin star in 2005, along with further recognitions, including joining Stelle del Piemonte, a group of Michelin-starred chefs selected by the region to promote Piedmontese culinary tradition worldwide.
Since 2008, he has worked as a consultant for various restaurants in the area. At the same time, his international career has grown through engagements in prestigious venues such as the Four Seasons and in cities including Prague, Copenhagen, Bangkok, Tokyo, Stockholm, and Madrid.
Since January 2012, he has been dedicated to developing the restaurant “Da Noi In,” located on Via Forcella within the Hotel Magna Pars Suites (5★) in Milan. The restaurant opened in late January 2013, where he serves as executive chef. He also collaborates with Antares Way in Milan, which specializes in events and private dinners.
In May 2018, together with his partners, he launched a fresh pasta production laboratory specializing in filled and non-frozen but cryogenically chilled pasta, called Albagnulot & Co Srl, under the brand “I Tre Chef.”
