Alba Creative City for Gastronomy


Where tastes and traditions live side by side in a perfect balance between past and future.

Traditional Cuisine

Skill, instinct, respect, harmony and food are the key elements that create secret recipes where taste becomes creativity.

Alba embodies the entire culinary tradition of Langhe Monferrato and Roero, which has been handed down from generation to generation to the tables of the inns and restaurants, as well as in the kitchens of every local family. The myth of Alba's cuisine is perpetuated thanks to a simple cuisine that has remained true to itself over time, while embracing also new combinations and modern interpretations.

The cuisine of Langhe Monferrato and Roero is a kind of magic.

This is a land where popular wisdom has been able to redeem poverty with genius and passion, providing simple, tasty cuisine with strong flavours, together with more refined dishes, the legacy of ancient and noble contaminations. The key to everything has always been the selection of raw materials, used with genuine elaboration and without disguise. Gastronomy, local cuisine and small inns are undoubtedly the most traditional attractions of this area.
Among the most famous and characteristic dishes are the hors d'oeuvres, such as knife-beaten raw meat and veal in tuna sauce. Among the first courses, created from a variety of fresh, strictly handmade pasta, are the historic agnolotti al plin, dressed with meat or roast sauce, and the renowned tajarin, made by combining flour and egg yolks. These typical dishes are enriched during the autumn and winter months by a world-famous ingredient: His Majesty the Alba White Truffle.

Starred Cuisine

Every detail is the result of care and search for balance between the ingredients.

A contemporary cuisine, light and with artistic impact, whose common thread is the use of local raw materials selected with respect for seasonality and re-elaborated with a style that reflects each chef's idea of cooking.
In these kitchens, creativity reigns supreme and the chefs become true designers of taste, making the most of what surrounds them; they read into tradition, they experiment with old recipes according to their own personality and create true works of culinary art.

The Bocuse d'Or, the world cooking contest

The Bocuse d'Or is a biennial world championship for chefs held in Lyon, named after chef Paul Bocuse. The event is usually held every year in January at the International Hotel SIRHA. It is one of the most prestigious cooking contests in the world.
Alba has tied its name to the Bocuse by creating the first Bocuse d'Or Italy Academy, which prepares the Italian team for the contest. Alba has hosted the Italian selections for two years.

A book to be tasted

A rich menu

Alba as the "cuisine" of a wide area, renowned for its excellent products, hides within itself ancient roots and a vibrant soul.

Browse the book