“Life is a combination of pasta and magic.” – Federico Fellini
Piedmont boasts an ancient gastronomic tradition, made of time-honored gestures and authentic flavors. Among the most iconic symbols of regional cuisine stands the “raviolo del plin”, the undisputed 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 raviolo sealed with a pinch of the fingers. A shape that appears simple, yet holds all the wisdom of Piedmontese tradition, and that reaches its highest expression when paired with Alba White Truffle.
A short hands-on course, designed to take home a set of skills as flavorful as they are valuable.
At the end of the activity, there will be a tasting of the dishes, to conclude the experience with an unforgettable bite.
Alba White Truffle shavings are not included but can be added to the dish based on the daily quotation from the Truffle Exchange.
The entrance ticket to the Alba White Truffle World Market IS INCLUDED.
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”.
FANTOLINO EGGS
The tradition of fresh pasta is centred on the egg.
The quality of Fantolino eggs is a family passion. Franco Fantolino has loved hens since he was a child. At the end of the 1960s, he decided to leave the city to open his first hen farm. Much has changed since then, but the commitment of his daughter Gabriella Fantolino has remained the same: to provide consumers with good, healthy and genuine eggs. The excellent daily nutrition of the hens creates the well-being to lay good quality eggs.
At the Fresh Pasta Atelier, Fantolino is please to let visitors experience first-hand the quality of its eggs, which are renowned for being chosen by the best Italian chefs for their particularly delicate flavour.
Fantolino is waiting to accompany you in rediscovering the traditions of our land, focusing on the selection of the best raw materials. Like Fantolino eggs.
