THE LUNCH AT ESTATE OF THE CASTLE OF RODDI:
A delightful lunch featuring traditional Piedmontese dishes at the estate of the manor.
THE MENU
Egg in a cage with Parmesan cream
Tajarin with butter
Pork cheek braised in Barolo wine, celeriac purée, and crispy root vegetable chips
A journey through the flavors of Piedmont (the dish includes tastings of panna cotta, chocolate salami, hazelnut cream with Moscato zabaglione foam, and bonèt ice cream)
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.
It does not include the Alba White Truffle, which will follow the daily quotation of the Borsino del Tartufo.
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”.
