I had one of the best afternoons I have had in a long time. Annette, a graduating student at UNISG, came and picked me to take me to where she is currently working–il laboratorio di resistenza dolciaria. From the first time she pronounced the name of this magic place I was intrigued. The name literally means the workshop of the sweet resistance and it is a pastry shop and bakery in Alba. This place is a statement against industrial sweets and Kinder snacks.

I jumped at the opportunity to meet Federico and experience this place first hand. After about ten minutes I was feeling right at home and Federico asked me if I wanted to play. “Ma certo,” I replied. How could I resist. I washed my hands and slipped on an apron. We made baci di dama (buttery hazelnut cookies with a chocolate filling). Our job was to shape the pieces of dough into rounds and place them on a baking sheet. It had been a long time since I had done anything manual and I found it really relaxing. What I liked best was the social aspect of the work: we passed the time talking about our philosophy of food and our passions in the kitchen. I left smelling of butter and hazelnuts with a huge smile on my face.

Thank you Annette and Federico for a fantastic afternoon.