Between Piedmont and England
English haute cuisine meets contemporary pizza
The leavened goods of Fuoritempo meet the cuisine of English chef Charles Pearce in a four-handed dinner dedicated to the Alba writer Beppe Fenoglio and his deep connection with England.
IN THE KITCHEN
Charles Pearce
LORTO, Nordelaia (Cremolino, Al)
TO THE PASTES
Davide Di Bilio
Fuoritempo, in Chieri (To) and Canale (Cn)
WINE TASTING
Fontanafredda
LIVE MUSIC
Valerio Chiovarelli
(jazz accordion)
SPECIAL GUEST
Bianca Roagna
(Beppe Fenoglio Study Centre)
HOSTS THE EVENING
Danilo Poggio
(food and wine journalist)
The menu
Welcome snacks
Smoked carrot hot dog
Alta Langa DOCG Limited Edition 2021 Fontanafredda
Roman-style shovel
Black lentil curry, mango, green sauce
Doughspelt flour, chickpea flour and partially sprouted grains
Derthona Colli Tortonesi Timorasso 2023 Fontanafredda
Gourmet pizza
Liver ganache, onion compote and bacon
Doughbarley flour and rice flour
Marne Bune Nebbiolo d'Alba 2024 Fontanafredda
The chef's plate
Grilled maitake with mole sauce
Matching bread: spelt and maize ciabatta
Dessert
Dark chocolate mousse, extra virgin olive oil, Maldon salt, toasted bread.
Chocolate Ciabatta with “Delicata” round gentile hazelnut cream.
Moncucco Moscato d'Asti 2024 Fontanafredda
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Water, cover charge and coffee are included
Guests of the evening
The chef
Charles Pearce
LORTO - Nordelaia (Cremolino, Al)
Born in London in 1992, Charles Pearce started his career in 2010 in England, at the gastropub The Middle House in Mayfield, developing a cuisine based on seasonality and the enhancement of raw materials. After an experience in San Francisco at Ola Restaurant, he moved to Milan, where he delves into Italian tradition reinterpreting it in a contemporary key. After the relaunch of a restaurant in Sitges, near Barcelona, he returned to Milan in 2019 and worked with Andrea Ribaldone at the Hub of Identità Golose, also working on the Garage Italia and Ristorante Lino projects. Since 2021, he has been Executive Chef at Nordelaia, where he leads the resort's Food & Beverage offer, including the LORTO restaurant. His cuisine combines technical rigour, international influences and a deep respect for taste and product. In 2025 receives the “Contamination” award of the Identità Golose Guide and won the national “L'Artusi senza confini” competition for its ability to reinterpret Italian tradition in a contemporary and sustainable way.
The pizzaiolo
Davide Di Bilio
Fuori Tempo by Canale (Cn) and Chieri (To)
Certified pizza and bakery chef, Davide attended the University of Pizza under the guidance of the Maestros Simone Padoan and Renato Bosco. Over the years, it has won awards such as the "Three Slices' of Gambero Rosso and presence in the rankings of 50 Top Pizza Italia and Identità Golose. His philosophy is based on respect for the raw material and the health of the consumer. In all its leavened products, Davide uses only unrefined flours (semi- and wholemeal), to achieve maximum digestibility and enhance the nutritional properties of cereals (wheat, spelt, barley, rice, maize) and legumes. Fuori Tempo is part of the “Petra Evolutiva” project, using ancient grains organically grown in Sicily, with a fair supply chain for farmers. Davide is part of the’Slow Food Alliance of Chefs, and becoming an ambassador for the work of local farmers and producers.
The wine cellar
Fontanafredda
Founded in 1858 in the heart of the Langhe, the Fontanafredda winery represents one of the most significant historical realities of the Piedmontese wine-growing scene, with 120 organically certified hectares set in a landscape of great identity value. At Fontanafredda, tradition and contemporary vision coexist, with constant attention to the balance between vine, soil and human intervention. As one of the leading producers of Barolo, the winery offers wines that authentically express the character of the Langhe, through a range that spans from the great reds to the whites and sparkling wines of the territory.
Hazelnut producers
“Cuor di Nocciola delle Langhe” is the project of the Robaldo family, which has been cultivating hazelnuts in Cravanzana, Alta Langa, for four generations. Here, the Tonda Gentile hazelnut finds a precise balance between soil, altitude and climate, through careful, herbicide-free farming practices: it is the little goats, free to roam the hazelnut grove, that take care of the grass, limiting the growth of weeds. The supply chain is entirely in-house, from harvesting and manual selection to roasting and processing. An essential and rigorous process, guided by experience, from which spreadable creams are created in which the hazelnut remains the absolute protagonist.
SPECIAL GUEST
Bianca Roagna
Director of the Beppe Fenoglio Study Centre in Alba
Beppe Fenoglio, writer and partisan
A writer born in Alba in 1922, Beppe Fenoglio is one of the most original voices of the Italian 20th century. Deeply attached to the Langhe and the experience of the Resistance, which he experienced first-hand, he was able to recount them in a style that was both dry and strongly evocative. Central to his education was his relationship with the English language, passionately loved and studied, so much so that it profoundly influenced his way of writing and looking at the world.
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.
The musician
Valerio Chiovarelli
Valerio Chiovarelli - Chierese doc - besides being a great accordionist also holds a diploma in bass tuba from the Turin Conservatory. Over the years, he has participated in numerous festivals in Italy and abroad, and played with musicians from the national - including Paolo Conte - and international scene. He is one of the “Musicanti di Riva presso Chieri” and collaborates with scholars of Ethnomusicology. As an accordionist invented and patented a harmonic system called the “Chiovarelli Jazz System”.”, designed to overcome the limitations of standard basses and facilitate jazz performance with the accordion.
Info and reservations
Cost: 50€ per person
Reception from 8 p.m. with live music
Dinner starts at 20.30
(possibility of convivial tables, depending on bookings
The dinner will be held at the Fuori Tempo in Chieri
Via Principe Amedeo 30 - 10023 Chieri (To)