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  • Dining in & out: From Eataly Magazine
    Eataly Magazine(November 20, 2018)
    Tajarin (pronounced <tie-yah-REEN>) is the Piemontese version of tagliatelle. Unlike other types of egg pasta, these thin, golden strands are made with a higher proportion of egg yolks, resulting in a delicate texture and rich flavor. Tajarin were first served in Piemonte as early as the 1500s, often with a hearty ragù of organ meats, poultry, or rabbit reflecting the typical la cucina povera. Despite the pasta's humble origins, nowadays it is served with a simple, yet luxurious butter sauce and shavings of fresh white truffles of Alba.
  • Life & People
    Gianmaria Testa(March 30, 2016)
    Gianmaria Testa (17 October 1958 in Cavallermaggiore - 30 March 2016 in Alba) The author of this article was a great Italian musician that just passed away. His very poetic songs tell the lives of ordinary people, immigrants and workers. We would like to say good bye to Gianmaria with this special description of Alba, his birthplace. "Now foreigners from around the world come to Alba on the scent of its truffles, wines, hazelnuts. But they, like all of us, are also looking for beauty."
  • Life & People
    Gianmaria Testa(June 17, 2014)
    Now foreigners from around the world come to Alba on the scent of its truffles, wines, hazelnuts. But they, like all of us, are also looking for beauty.
  • On November 19, students of the Food & Finance High School and guest chefs celebrated the “White Truffle of the Year.” New York’s Mayor-elect Bill De Blasio donated to the school a $ 8,000 white truffle that the city of Alba gave to him as a present for his Italian heritage. To feed the 500 people who attended the event, Colavita USA donated high-quality pasta and extra virgin olive oil
  • Dining in & out: Articles & Reviews
    Marina Melchionda(August 09, 2010)
    “Defining Nutella as a hazelnut and chocolate spread is like saying that Michelangelo’s David is huge block of marble”. We meet with Gigi and Clara Padovani, authors of “Passione Nutella”, a book of Nutella-based recipes in its second edition written in collaboration with highly acclaimed New York chefs and soon to be released both in Italian and English.