Buonissima closes with the Grande Pranzo della domenica that will be held at the Castello di Rivoli, in the rooms of the former Combal.Zero.

Could Buonissima's grand closing event ever be missing: the traditional Sunday family lunch?
Except that – unlike what we are used to – this lunch is prepared by eight great chefs and pop and top chefs who meet to prepare an “all Piedmont” lunch, where traditional recipes are interpreted and reinterpreted according to different cooking philosophies.

From anchovies to cured meats, from eggs to truffles to raw meat, passing through the inevitable agnolotti and then arriving at the main dish: the great Piedmontese boiled meat!

The courses will be accompanied by the fine Alta Langa bubbles.

The protagonists and their reinterpretations:

• Fulvio Marino: Focaccia, Piedmontese cured meats and anchovies
• Nicola Batavia: The Egg and the Truffle;
• Teo Prandi: The Raw
• Anna Ghisolfi: The Agnolotti
• Fabio Ingallinera: The Risotto
• Jacobo Tinelli: The Great Piedmontese Mixed Boiled Meat
• Le Antiche Sere: The Panna Cotta;
• Ottimo di Giulio Rocci: The Ice Cream