The Davide Di Bilio cooking show at the International White Truffle Fair in Alba with a very special offering: “pizza in broth”.
This year we took part in the International White Truffle Fair in Alba. with a cooking demonstration by Davide Di Bilio, assisted by his son Corrado. It was an honour for us to be invited, given that the Fair's programme often features Michelin-starred chefs and top-level professionals.
The Truffle Fair
The Truffle Fair is one of the most important events in Italian gastronomy: Alongside the World Truffle Market, it offers meetings, tastings and sensory experiences that connect products, territories and gastronomic cultures. Visitors come from many countries and find a concrete opportunity to learn about the flavours and traditions of Piedmont. Within this programme, the Show Cooking events are one of the main opportunities for in-depth learning: the chef works live, explaining ingredients and steps and accompanying the audience in the preparation of the dish.
“Pizza in broth” with hints of forest aromas
For the occasion, we have decided to offer a special and highly innovative dish: “pizza in broth” with hints of forest aromas. This dish was inspired by a reflection on the two fundamental ingredients of pizza — water and flour — and their power to transform. The water originally present in the dough is removed and then reintroduced: the pizza, dehydrated almost like a breadstick, is rehydrated with vegetable broth and then baked again, resulting in a surprising and unique texture. The dish is completed with a garnish of porcini sauce, marinated porcini slices, chervil and Feisoglio's “Tre latti” toma cheese. Dough made with wholemeal flour and organic type 2 flour “Evolutiva” 100% (Petra flour).
The “Crudo di Luisèt”
The second course was our classic “Crudo di Luisèt”, with Apulian burrata stracciatella, roasted cherry tomatoes and Agrisalumeria Luisèt “sotto vinaccia” prosciutto, with Boniviri extra virgin olive oil. The base is made with Petra corn flour, spelt flour and sunflower seeds.
Fontanafredda's Alta Langa
An Alta Langa DOCG Limited Edition from Fontanafredda was served to accompany the meal., a historic winery in the Langhe region that has been operating since 1858 and now cultivates 120 hectares of certified organic land, combining traditional craftsmanship with modern organisation in its production.