Alba, a UNESCO Creative City
Alba was designated a UNESCO Creative City of Gastronomy in 2017
Alba has been a UNESCO Creative City for Gastronomy since 2017 : a recognition that enhances its cultural and food and wine identity and strengthens the international projection of the Langhe, Roero and Monferrato , recognized as a World Heritage Site .
A success story
On 31 October 2017 Alba officially joined the network as a UNESCO Creative City for Gastronomy , consolidating the city's role as a point of reference for food and wine culture and for the food and wine heritage of the Langhe, Roero and Monferrato regions.
What does it mean to be designated a UNESCO Creative City of Gastronomy?
By joining the UCCN network, cities commit to sharing good practices and developing partnerships between the public , private and civil society to:
- strengthen the creation, production, distribution and diffusion of cultural activities, goods and services;
- develop centers of creativity and innovation and expand opportunities for creators and professionals in the cultural sector;
- improve access to and participation in cultural life, especially for marginalized or vulnerable groups and individuals;
- integrate culture and creativity into sustainable development plans.
Traditional cuisine: where tastes and traditions coexist in perfect balance between past and future
Skill, instinct, respect, harmony, and food are the elements that create secret recipes where taste becomes creativity.
Alba embodies the culinary traditions of the Langhe, Monferrato, and Roero , passed down from generation to generation at the tables of inns and restaurants , and even before that, in every family's kitchen. Here, gastronomy is an everyday culture: a combination of gestures, recipes, and seasons that express the region through recognizable flavors and distinctive ingredients.
The "myth" of Alba cuisine is being renewed precisely in this way: thanks to an authentic and concrete , capable of remaining true to itself over time without being confined to the present. A cuisine simple in its roots, yet vibrant in its interpretations, where tradition and new combinations coexist naturally, balancing respect for origins with a desire to experiment.
There's something magical about the cuisine of Langhe Monferrato Roero.
This is a land where folk wisdom has redeemed poverty with genius and passion, creating a simple, tasty, and decisive , alongside more sophisticated dishes born from ancient and noble influences. The foundation has always been the selection of raw materials , enhanced with sincere preparations, without disguise. In this sense, gastronomy, local cuisine, and small taverns remain among the most authentic attractions of the area.
Among the most renowned and characteristic dishes, the appetizers : hand-chopped raw meat and with tuna sauce . Among the first courses , the protagonists are fresh handmade pasta and some absolute icons: agnolotti al plin , seasoned with meat or roast sauce, and the famous tajarin , prepared with flour and egg yolks. To enhance these typical dishes in the autumn and winter months, the most famous ingredient, now known throughout the world, arrives: his majesty the White Truffle of Alba .
Starred cuisine: every detail comes from the care and search for balance between the ingredients
A contemporary, light cuisine with an almost “artistic” impact, whose common thread is the use of local raw materials selected with respect for seasonality and reworked with a style that reflects the idea of each chef's cuisine.
In these kitchens, creativity and research prevail: the chefs become true taste designers , enhancing what surrounds them, reading into tradition and tweaking old recipes according to their own personality, until they create true works of culinary art .
The Bocuse d'Or, the world cooking competition
The Bocuse d'Or biennial world culinary championship for chefs held in Lyon , and named in honor of chef Paul Bocuse . The event typically takes place in January as part of Sirha Lyon and is considered one of the most prestigious cooking competitions in the world.
Alba linked her name to Bocuse by creating the first Bocuse d'Or Italia Academy , which prepares the Italian team for the competition. Alba hosted the Italian selections two years .
Alba, the "cuisine" of a great region, renowned for its excellent products, conceals ancient roots and a vibrant soul.
Alba's projects as a UNESCO Creative City
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