Tartufo e Bollicine: A Truffle and Barolo Dinner with Ceretto in Milan.

On October 15, on via Larga in Milan, Liffo cooked with white and black truffles while Alberto Fenocchio told the story of Ceretto's wines. An autumn evening when the Langhe hills came to the city.

On Thursday, October 15, 2026, at the Ernestomeda Milano by Misura showroom at via Larga 9, the second evening of "I Giovedì di Via Larga" was "Tartufo e Bollicine" (Truffles & Bubbles), hosted with the Ceretto winery. Two Liffo cooked an autumn menu, from white truffle risotto to Casa Artusi's zabaione, while sommelier Alberto Fenocchio guided guests from glass to glass: Piedmontese tradition and automatic cooking at the same table.

What happened at the "Tartufo e Bollicine" truffle evening?

Some evenings, a single scent tells you the season has changed. On October 15, on via Larga, that scent was truffle. Guests walked into Ernestomeda Milano by Misura just as the city outside was turning on its lights, and inside they found the kitchens, the glasses set out, and two Liffo already at work.

Welcoming them was Alberto Fenocchio, commercial director and sommelier of Ceretto, one of the families that shaped the history of wine in the Langhe, the hills of northwestern Piedmont where Barolo is made. The evening brought together three things any Italian understands at first glance: a great wine, a rare ingredient, and a shared table.

What did Liffo cook at the Ceretto evening?

The menu was built around autumn and its most precious ingredients. Three courses, each cooked by Liffo from start to finish, with no one at the stove:

• White truffle risotto, patiently stirred to a creamy finish and completed at the last moment with truffle grated right in front of the guests.
• Egg garganelli with mushrooms and black truffle: garganelli are a fresh egg pasta from Romagna, rolled into ridged tubes that hold the sauce in their grooves.
• Casa Artusi zabaione, the classic Italian custard, made from the recipe of Casa Artusi, the house in Forlimpopoli that keeps the legacy of Pellegrino Artusi, the father of Italian home cooking.

Risotto is the dish that asks for attention more than any other: it has to be stirred, watched, waited on. Seeing it come together on its own while guests enjoyed a glass was the simplest way to show what Liffo does.

Which wines did Ceretto pour, from Champagne to Barolo?

The tasting opened with the bubbles of Champagne Delamotte Brut, fresh and bright. Then came the Barolo Brunate 2022, a wine that brings one of the Langhe's most celebrated hillsides into the glass. Last, the Moscato d'Asti Vignaioli di Santo Stefano, sweet and delicate, served alongside the zabaione.

Alberto Fenocchio introduced each wine the way you would introduce a person: where it comes from, what it has been through, why it belongs with that particular dish. It was a pleasure to watch guests come to the counter with one more question.

What does artificial intelligence have to do with truffles?

More than you might think. Truffles, Barolo, zabaione: these are traditions built over generations of exact gestures. Liffo was created to protect exactly that precision. It follows the recipe step by step, manages timing and temperature, and stirs when needed. For us, this is where technology makes sense: not when it takes the place of tradition, but when it gives tradition more room, and gives hosts back the time to be with their guests.

How did guests experience the evening?

By the end of the night, the talk was about the beauty of the space, the warmth of the welcome, and the passion of the man who had told the story of the wines. Many guests thanked us for the thoughtful, convivial atmosphere, and for a theme that joined the pleasures of the table with curiosity about the future.

What's next for the via Larga evenings?

The series began in September with the evening with Paolo Sironi on artificial intelligence and consciousness, and continues in November with an evening devoted to Parmigiano Reggiano. Dates and details are on our partnership page with Ernestomeda and Misura Arredamenti; the evening's zabaione comes from our partnership with Casa Artusi.

Liffo is waiting for you at Ernestomeda Milano by Misura, via Larga 9, on non-event days too, and at our cooking shows. If you would like to picture a risotto that cooks itself in your own kitchen, you can discover Liffo here. We look forward to raising a glass with you at the next evening.