AUTHOR'S DINNER
17 February 2026

Between Spain and Monferrato

The journey and the return to the roots

Chef:

Alessandro Bartoli and Giulio Canavese

Alea Restaurant, Castell'Alfero (At)

Pizza chef

Davide Di Bilio

Fuori Tempo, in Chieri (To) and Canale (Cn)

Wine tasting with:

Davide Canina and Monica Pedrotto

IPARCELLARS, Govone (Cn)

Live music:

Chiara Nicora

(jazz pianist)

Master of ceremony:

Danilo Poggio

(food and wine journalist)

The menu

“PUCCIA A FÜGASSA INTA-O CAPPUCCIN”

Focaccia coffee and mushroom cappuccino

🥂 IPARCELLARI - Sauvignon “Parcella 602” 2023

“AL-ANDALUS”

Pala alla romana with stracciatella, tomato, zaatar and lemon Moroccan style (dough with chickpea flour and spelt)

🥂 IPARCELLARI - Chardonnay “Parcella 146” 2023

¡QUE VIVAN LAS TAPAS!

Chicken in pepitoria
Tacos with allioli frayed chicken and pimiento del piquillo
Bread and liver pâté
Lemon paw
Croquetas with crest ragout

🍷 IPARCELLARS - Ruchè di Castagnole Monferrato “Tre Parcelle” 2024

“THIS IS NOT A PIZZA”

White chocolate, wine and pears

Water, coffee and cover charge are included

Guests of the evening

The chefs

Alessandro Bartoli and Giulio Canavese

Alea, Castell'Alfero (At)

Alessandro Bartoli and Giulio Canavese are the chefs of the Àlea Restaurant in Castell'Alfero, in the heart of the Monferrato region of Asti. They met in the kitchens of the Disfrutar in Barcelona, among the most influential restaurants in the world, and after important international experiences have chosen to return to Piedmont to give life to a project deeply linked to the territory. Their cuisine stems from Piedmontese tradition, reinterpreted with contemporary sensitivity, technical balance and a constant tension between memory, travel and innovation.

The pizzaiolo

Davide Di Bilio

Fuori Tempo by Canale (Cn) and Chieri (To)

Certified pizza and bakery chef, Davide has always attached great importance to his training. He attended the University of Pizza, where he had the privilege of having as teachers Simone Padoan and Renato Bosco, two great masters of contemporary world pizza. Fuori Tempo is considered one of the best pizzerias in Italy, with recognition from the "Three Slices' of Gambero Rossothe presence in the ranking of 50 Top Pizza Italy and in the Pizzeria Guide of Identità Golose.

Producers

Davide Canina and Monica Pedrotto

IPARCELLARS, Govone (Cn)

IParcellari is the project of Davide Canina and Monica Pedrotto, born of the desire to tell the story of wine as an authentic expression of the territory. The heart of the project is the plot: a precise place, with unique characteristics, capable of giving rise to an identity wine. Through a rigorous selection of vineyards in the Langhe, Roero and Monferrato, IPARCELLARI emphasises terroir, grape varieties and agricultural work, summarising its philosophy in the motto: “One vineyard, one plot, one wine”.

The musician

Chiara Nicora

Silvia Cucchi studied classical piano in Italy and jazz piano in Germany and has for years combined his artistic activity with research and scientific dissemination. He holds a doctorate from the Department of Nervous System and Behavioural Sciences at the University of Pavia, and a specialisation in Psychology, Neuroscience and Musical Cognition from the same university. È lecturer in Music Pedagogy and Psychology and Modern Music Composition at the Conservatory of Cuneo and has for many years devoted himself to aintense activity as Piano Accompanist for singers and instrumentalistsranging from early music to classical and contemporary music via jazz and pop-rock.

The journalist

Danilo Poggio

Danilo Poggio is not only a professional journalistbut also a oeno-enthusiastby descent, by vocation and by choice. Certified wine tasterHe serves on juries for wine and gastronomic competitions and writes in the oldest and most prestigious national wine and food magazine. For over 15 years he has been talking about food and wine on radio and TV and at many live events around Italy.