Autumn 2025 lights up with the most intense scents of the year: white and black truffles, woods, sea and fire are back on Italian tables. From gastronomic Milan to the peaks of Courmayeur, up to the vineyards of the Langhe, chefs and restaurants interpret the season with menus that tell material, memory and territory.
Milan: the capital of autumn and truffles
“Truffle Solo” by Daniel Canzian
Thursday, November 6| DanielCanzian Ristorante, Via Castelfidardo ang. Via San Marco
The truffle finds its purest voice in “Assolo di Tartufo”, the special dinner by Daniel Canzian, scheduled for Thursday 6 November in his Milanese restaurant. An evening that celebrates the ingredient in its moment of maximum expression, through an elegant and measured path, built on the balance of flavors.
The menu opens with a welcome from the kitchen and the characteristic puff bread, a symbol of hospitality and craftsmanship. This is followed by the quail egg in kataifi’s nest on Jerusalem artichoke and white truffle cream, then the risotto “white and…black truffle”, and salt-crusted potatoes with taleggio cheese fondue and truffle. The itinerary closes with the Veneziana, an iconic dessert of the Venetian tradition reinterpreted in a contemporary key.
The cost of the evening is 150 euros per person, with the possibility of dedicated wine pairing.
Info: Tel. 02 6379 3837 – danielcanzian.com
“Between woods and sea”: autumn according to Guido Paternollo from Pellico3
In the Pellico3 restaurant, chef Guido Paternollo presents the new “Autumn” menu, a journey through the vertical flavors of the season: mushrooms, roots, sea and minerality.
The path opens with the Porcini Cloud and continues with the Jerusalem artichoke, black truffle, lard and green apple, culminating in the Turbot with Roman-style artichokes, razor clams and lemongrass.” I thought of direct and vertical flavors – explains Paternollo – to accompany the guest in a crescendo of intensity and depth.”
Park Hyatt Milan – Via Silvio Pellico 3
Next to “Autumn” (€140) and “My City” menu (€130), dedicated to Milan, with the possibility of personalized itineraries from €120 to €135.
35€.
Info: pellico3.milano@hyatt.com – Tel. 02 88211236.
The Giacomo Milano Group celebrates the White Truffle
With the return of the white truffle, the Giacomo Milano Group dedicates three different proposals to autumn perfumes but united by elegance and authenticity. At the historic Da Giacomo, the menu opens with the white truffle pizza and continues with risotto, tagliolini and the famous fried egg. At the Giacomo Bistrot, the path becomes more convivial with beef tartare with white truffles, while at the Arengario, overlooking Piazza Duomo, the cuisine plays between tradition and lightness.
Da Giacomo, Giacomo Bistrot, Da Giacomo Arengario
A celebration of the “white gold” that tells the philosophy of the group: respect for raw materials, link with the territory and taste as a shared experience.
Young Talents and the Primordial Fire by Jessica Rosval
In the setting of the Food & Pizza Theatre of Eataly Milano Smeraldo, “Young Talents” returns, the format signed by Identità Golose that brings the protagonists of the new Italian cuisine to the stage. On Tuesday 4 November, chef Jessica Rosval (Al Gatto Verde, Modena) will be the protagonist with a menu that celebrates fire as a symbol of energy and transformation.
Eataly Milano Smeraldo – Tuesday, November 4
Among the courses: Modena Pil Pil, Borlengo dell’Appennino with black truffle from Emilia, Lamb from the new market and Appennino, an evocative dessert made with milk from Bianca Modenese and porcini mushrooms.
Useful info
Menu Dinner at 85 euros, wines included. Reservations on www.eataly.it.
The next Young Talents events at Eataly Milan appointments to mark in your diary:
- On Tuesday 2 December, chef Valentina Rizzo of the Farmacia dei Sani Restaurant in Ruffano (LE), one of the most interesting talents of gastronomic Puglia, will bring the aromas and flavours of her land to Milan
- on Tuesday 13 January, chef Matteo Grandi of the Matteo Grandi Restaurant in the Basilica of Vicenza, a Michelin star, will present his cuisine full of contaminations.
COURMAYEUR: BETWEEN MOUNTAINS AND LAKES
Pierre Alexis 1877 and the high-altitude cuisine of Stefano Alessandro Marchetto
In the heart of Courmayeur, the Pierre Alexis 1877 restaurant inaugurates the winter season with three menus – Essenza, Evoluzione and Selvaggio – signed by chef Stefano Alessandro Marchetto. Among the main ingredients, the black truffle stands out in the dishes of the Essenza, next to fontina and chestnut mousse or celeriac and lovage button.
Each proposal reflects the chef’s philosophy: a cuisine that tells the story of the mountains with respect, technique and a contemporary look. The wine list, curated by Egon Marchetto, enhances mountain artisanal productions from Piedmont to Slovenia.
LANGHE AND MONFERRATO: THE PIEDMONT OF THE WHITE TRUFFLE
Le Marne Relais and Radici Restaurant in the Vineyard
Among the vineyards of Costigliole d’Asti, Guido Martinetti‘s Relais Le Marne offers an autumn of sport, wellness and haute cuisine.
The Radici Ristorante in Vigna, led by chef Mykyta Bida, dedicates an entire menu to the White Truffle of Alba, with dishes that combine delicacy and Piedmontese roots:T
- Raw heifer meat with a knife,
- Tajarin 30 egg yolks with smoked butter,
- Poached egg with Comté fondue and cream fior
Guests can participate in immersive experiences such as truffle hunting, cycling through the rows of vines or swimming sessions in the relais’ panoramic swimming pool, in a constant dialogue between body and nature.
Radici Restaurant
Strada Pasquana, 3 – 14055 Costigliole d’Asti – Italy
Restaurant in the vineyard in Mura Mura | Radici Restaurant
The common thread: authenticity, territory and living matter
Milan, Courmayeur, the Langhe: autumn 2025 unites Italian cuisines under the sign of truffles and the earth. From the most modern interpretations of Paternollo and Canzian to the primordial fire of Rosval, to the alpine purity of Marchetto and the scents of the Langhe of Bida, each restaurant offers a different story of the season. A journey that celebrates matter, memory and the art of knowing how to listen to nature — a symphony of flavors, with the truffle as the solo voice.