i. Biography
The Path
At La Repubblica di Perno, a chef role held since 2014, and at Lalibera in Alba, Marco Forneris works from the Piedmontese canon rather than around it. Tajarin, agnolotti del plin, finanziera, and the region’s other standard dishes are the base language here, handled with a light touch that keeps the flavors legible. The method is one of restraint: careful seasoning, exact timing, and a refusal to bury the ingredient under technique.
The Work Today
In Alba and the wider Piedmont pantry, place is part of the recipe. The cooking associated with Marco Forneris stays close to that geography, where the landscape and local larder set the terms of the plate. At Lalibera, Rabbit Salad with Artichokes topped with smoked foie gras has been praised for its composition and balanced flavors. Lasagnetta with asparagus and burrata is noted for the contrast between soft and crispy textures. These are dishes built on control, with enough refinement to sharpen the regional frame rather than erase it. The result reads as contemporary without losing its accent. Traditional dishes are drawn with more precision, and the familiar is presented with a clarity that keeps faith with the territory.
Signature
The signature set tied to Marco Forneris stays close to Piedmont’s essentials: Rabbit Salad with Artichokes, Lasagnetta, Tajarin al burro fuso e tartufo Bianco d'Alba, Agnolotti del plin al tovagliolo, and tajarin al ragù di coniglio. The line-up is plain in the best sense. Pasta, rabbit, artichoke, burrata, truffle — each dish relies on the ingredient carrying the weight, with the chef’s hand showing in proportion and finish rather than flourish.
Acclaim
Recognition for Marco Forneris returns to the same set of criteria: composition, balance, texture, and regional identity. The Rabbit Salad with Artichokes topped with smoked foie gras is noted for its structure and flavor balance; the Lasagnetta with asparagus and burrata for the contrast between soft and crispy elements; the tajarin with melted butter and White Truffle of Alba for its Piedmontese focus. The common thread is clarity, with the territory remaining visible in the final plate.
Profile updated July 2026
FAQ
Asked of Marco
What is Marco Forneris's current role?
As of 2026, Marco Forneris is Chef.
What is Marco Forneris known for?
Tajarin, agnolotti del plin, finanziera and many other typical dishes.
