As part of the joint project between the Consorzio Prosecco DOC and the Vinibuoni d’Italia Guide, each featured chef brings with them a story, a territory, and an authentic interpretation of Italian cuisine. The dialogue between dish and glass becomes a narrative — one of a culinary identity that evolves while staying true to its roots.
In Piedmont, a land of excellence and elegance, we meet Ugo Alciati. Heir to a great family tradition — that of Guido and Lidia Alciati — Ugo has made precision and respect for ingredients the core of his philosophy. His cuisine speaks the language of the Langhe and Monferrato, while remaining both contemporary and meticulous.
The Recipe:
40-Yolk Tagliatelle with Alba White Truffle
Guido Ristorante – SERRALUNGA D’ALBA (CN)
For the pasta:
500 g 00 flour – 350 g egg yolks
For the brine:
1 L water – 50–60 g salt – 25 g white truffle per 300 g water
A symbol of opulence and refinement, this dish revolves around two key elements: the richness of the egg pasta — made with an astounding 40 yolks — and the extraordinary aroma of Alba white truffle. A first course that needs nothing more than its own essence: few ingredients, exceptional quality, and great technique.
The truffle takes center stage with its unmistakable intensity, while the pasta brings sweetness and texture. An iconic dish that tells the story of the noble heritage of Piedmontese cuisine.
Preparation:
Mix the flour and yolks, then roll the dough into sheets about 1 mm thick. Let dry for about 15 minutes, then cut using a tagliatelle cutter or by hand. Leave to dry in a cool place for at least 3–4 hours.
For the brine, boil water with salt, pour into 300 g jars, and add 25 g of chopped white truffle. Pasteurize in a steam oven at 85 °C for 25 minutes.
Cook the tagliatelle in salted water for about 4 minutes. Drain, reserving about two tablespoons of cooking water. In a pan, combine the brine and fresh butter to create an emulsion. Serve the tagliatelle topped with thin shavings of Alba white truffle.
Pairing: Prosecco DOC Brut Nature
To accompany such an aromatic explosion, Alessandro Scorsone recommends a Prosecco DOC Brut Nature. Dry, vertical, with fine and clean aromas, it’s the perfect partner to avoid overshadowing the truffle’s fragrance. The wine enhances the dish’s persistence and balances its richness, without ever dominating it.
A pairing based on subtlety, where the Prosecco becomes a discreet and refined interpreter, allowing the dish to tell its own story.
