THE GUIDED TOUR OF THE CASTLE OF RODDI:
The Castle of Roddi stands at the top of the village and dates back to the 11th century. The current structure, developed from the 14th century by the Falletti, Mirandola, and Della Chiesa families, is a significant example of medieval fortified architecture, characterized by a three-story central building and two cylindrical towers. Over the centuries, the castle passed through various owners—from the Counts of Mirandola to the House of Savoy—until it became public property and, since 2001, has belonged to the Municipality of Roddi.
Inside, valuable historical elements are preserved, such as wooden ceilings and 16th-century kitchens. The castle is also home to Taste Lab – Castello di Roddi and is closely linked to the local truffle tradition, as evidenced by the University of Truffle Dogs at its foot and the exhibition space dedicated to Giacomo Morra, a key figure in promoting the Alba white truffle worldwide.
THE LUNCH AT ESTATE OF THE CASTLE OF RODDI:
A delightful lunch featuring traditional Piedmontese dishes at the estate of the manor.
THE MENU
Appetizer
Valpellinentze-style Egg: Egg in a Nest with bread cream, Savoy cabbage and Fontina cheese from the Aosta Valley
First Course
“Itrechef” Tajarin with Melted Butter and Parmigiano Reggiano
Main Course
Guinea Fowl Breast in white wine, served with its sauce, carrot purée, sautéed broccoli and cauliflower
Dessert
Traditional Bönet with cocoa and amaretti biscuits, Barolo caramel and zabaglione ice cream
THE PROGRAMME
Guided tour available at 12:15 or 12:30 p.m.
Lunch at 1.00 pm
All participants will receive a complimentary pack of Eataly’s limited-edition “Amore” Spaghetti (500 g), made with 100% Italian wheat.
The tables are convivial.
The menu is specially designed for the event.
Wine from the Vinum selection, The International Fair of the wines of Piedmont, included in the ticket price.
Please note that Alba White Truffle shavings are not included, but may be added to the dish based on the daily quotation from the Stock Market.
It will be possible to purchase extra bottles on site.
No variations will be possible in the menu, however, please report any allergies or particular dietary regimes by sending an email to info@fieradeltartufo.org before proceeding with the purchase of tickets, to ensure that we can meet your needs.
Date changes and any kind of refunds are not allowed.
CHEF FULVIO SICCARDI
Fulvio Siccardi is a multi-starred chef with proven experience. Born in Turin in 1969, he took his first steps in the kitchen at Cascinale Nuovo when he was very young, where the Ferretto family provided him with all the skills he needed to become a capable and talented chef. After gaining experience in several hotels and luxury resorts and learning about teamwork and large numbers, he worked for a year at the Osteria dell’Arco in Alba before moving to the Castello Rosso in Costigliole di Saluzzo in 1998 as chef, where he created a low-calorie cuisine for the guests of the wellness centre, without ever losing his passion for merging influences and experimentation. In 2000 he succeeded Carlo Cracco in managing the restaurant Le Clivie in Piobesi d’Alba. He received his first Michelin star in 2002.
Fulvio Siccardi opened the Conti Roero restaurant in Monticello d’Alba together with his wife Lucia: thanks to this activity, in 2005 he earned his second Michelin star and, in the course of his career, further acknowledgements including entry into the Stelle del Piemonte (Piedmont Stars), a group of starred restaurateurs chosen by the region to spread Piedmont’s culinary tradition around the world. Since 2008 he has been working as a consultant in various local restaurants, as well as collaborating with exclusive companies such as Monteoliveto di Casà Monticello d’Alba. At the same time, his career has also been consolidated abroad with various contributions in prestigious venues including the Four Seasons and in cities such as Prague, Copenhagen, Bangkok, Tokyo, Stockholm and Madrid. Since January 2012 he has been working on the creation of the new restaurant “Da Noi In”, located in Via Forcella, inside the new Hotel Magna Pars Suites (5*****) Milan: the restaurant is inaugurated at the end of January 2013 and Fulvio Siccardi is the executive chef. The restaurant is included in the best Milan and Italian guides. In the following years, he continued his consultancy work in various renowned kitchens. He also collaborates with Antares Way in Milan, which deals with events and private dinners.
In May 2018, he and his partners started a laboratory for the production of fresh filled pasta, not frozen but cryo-blasted, under the name “Albagnulot&Co Srl” and branded as “I Tre Chef”.
