What to expect from your private chef experience
A private chef dinner in Piedmont is a celebration of one of Italy's most sophisticated food cultures. After an initial consultation, your chef will craft a menu reflecting the season and your location — truffle-focused menus during autumn in the Langhe, lakeside seafood dinners at Stresa, or classic Torinese cuisine in the city. Chefs source ingredients from trusted purveyors: Fassona beef from local farms, cheeses from alpine dairies in Cuneo province, and wines directly from winemaker friends. They arrive at your accommodation fully equipped, preparing a four-to-six-course dinner that typically opens with an aperitivo — perhaps a glass of Alta Langa sparkling wine with vitello tonnato — and concludes with dessert and a digestivo. Throughout the evening, your chef narrates the story behind each dish, from Savoy-era court recipes to rustic contadino traditions. The full experience spans approximately three to four hours. All washing up is handled by the chef, leaving you free to linger over that last glass of Barolo.
A taste of what your chef might prepare
Aperitivo: Fassona beef battuta cruda with lemon, olive oil, and shaved Castelmagno. Primo: Tajarin al tartufo bianco d'Alba — hand-cut egg pasta with generous white truffle shavings. Secondo: Brasato al Barolo — slow-braised beef cheek in aged Barolo wine with creamy polenta. Dolce: Torta di nocciole with Moscato d'Asti zabaglione. Wines: Roero Arneis DOCG, Barbaresco DOCG Riserva, Moscato d'Asti DOCG.
Menus are fully customizable — this is just an example of what's possible.
