The 91st Alba White Truffle Fair has come to life, opening on Saturday 9 October. A traditional event, another sign of a return to in-person events and the long-awaited possibility of meeting in person to catch and share glances, smiles and emotions.
An event that is part of tradition and innovation at the same time, of today and tomorrow, with an eye focused more than ever on the future to reiterate the Fair's attention to issues that have become fundamental for the construction of a better future: the environmental protection, climate change and sustainability in all its forms.
Environmental sustainability, but also social, economic, energetic, these are the different meanings of the same word, which become real pillars on which to build; values that Galup - historically a partner of the Alba Truffle Fair - not only "shares" but "lives" in its daily life, in a company philosophy that makes attention to the territory and its community one of the main objectives of its work.
A partnership therefore that is renewed with various and interesting initiatives.
First of all, thePanettone Galup Marrons Glacés Limited Edition, a masterpiece of haute patisserie that plays with the noble excellences of our country, a delicious sweetness that caresses the fantasies of the most refined tastes. In the dough the best chestnuts, handcrafted glazed, and covered with the traditional glaze with only Alta Langa Piedmont PGI hazelnuts.
But there are many sweet surprises that can be discovered and purchased at the stand that the company has set up inside the Fair, a corner of colorful delicacies to present the most historic references and the new proposals of this 2021 season.
A presence, that of Galup, which for this 91st Fair also becomes a moment of discussion, with its participation inDawn to Earth, a project that will see figures from the fields of finance, excellent craftsmanship and digital innovation interacting together , high fashion and art, music, design, culture and obviously haute cuisine, for a discussion on the topic of sustainability. A convivial table in which Galup will take part with a meeting, on Sunday 31 October, betweenStefano Borromeo- CEO Galup who will talk withPaolo Zegna- CEO Ermenegildo Zegna Group, on the topic of "Social sustainability".
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Traditional panettone is made with a leavened dough that contains flour, eggs, butter, sugar and natural yeast. The paste is enriched with the addition of raisins and candied fruit, which give the dessert a unique flavor and a pleasant sweetness. Some variations may also include the addition of chocolate or dried fruit.