Late in the evening, at the entrances to Alba, a terrible thing happened: I opened the window in the car, inhaled and realized that the air smelled like chocolate. In Alba there is the world famous chocolate factory Ferrero.
Yes, yes, all these chocolates, raffaello and — oh, horror! — Nutella, do it here.
Nutella, Of course, deserves a separate story.
Who was in Italy, knows that the famous chocolate and nut paste is the same pride of the Italians as the Colosseum or Raphael.
Nutella love everything here. With her make pancakes, krostat, pizza, buns, croissants.
Nutella, however, is a recent invention.
Piedmont has always been famous for chocolate production, but in the hungry war years, bourgeois chocolate was not affordable for simple families, so the Piedmont kids for some time were left without a happy childhood.
Then the story unfolded, like in a fairy tale.
A talented pastry chef Pietro Ferrero in 1942 decided to try to mix chocolate with hazelnuts, a traditional Piedmont nut that grows everywhere.
After much experimentation, he got the most delicate cream, which he called Pasta Gianduja, hinting at the traditional Turin chocolate with nuts, a favorite dessert of Napoleon.
The cream was economical, the taste — amazing, customers were satisfied.
A small candy store could not cope with orders, so that already in 1946 a factory appeared. In 1964, the recipe was slightly modified, and the resulting paste was given the name Nutella.
It’s funny that Nutella is so “folk“The goods that even a jar is made for her in the form of a glass so that the zealous mistress has no doubts left.
Even the white cap of Nutella was not always white: initially it was red, but again, because of economy, it was changed to white.
This is very Italian: cheap and incredibly tasty.
The hotel where I stayed, as it turned out, is located practically in the pastry shop Golosi di salute (Piazza Rossetti 6, Alba, Italia).
The owner is Luca Montercino, an Italian culinary celebrity.
He leads a popular program on television, differs in some kind of incredible charm, well, and generally handsome man.
If a handsome man makes sweets, looks at you with his blue eyes from the covers of books (I appeal to women), then not to go to his pastry shop is a crime.
The name of the institution is speaking. Golosi di salute — “the thirsty for health” is a play on words that attracts the attention of insatiable gourmand gluttons who, for all their hedonism, care about their health.
The fact is that sweet Luka wants to feed everyone — and it doesn’t matter if you are allergic to lactose, to gluten, to eggs, to yeast, or if you suffer from diabetes — Luka will still feed you.
It is written on every sweetness, who will be especially happy for her, and for whom it is better not to eat it, otherwise she will become a goat.
Surprisingly, this is all incredibly tasty and beautiful. Cookies, buns, croissants, tiny cups with desserts — it is impossible to resist, and it is not necessary. Be sure to try the famous Piedmont gianduiotti (gianduiotti) — candy from the very chocolate and nut paste.
You will immediately recognize them in a special form, resulting from the fact that they are molded with spoons.
And this is the first candy that came up with wrapped in wrappers of golden foil.
Do not miss the famous baci di dama — ladies ‘kisses — nutty biscuits from two halves, smeared with cream, shaped like ladies’ sponges.
In Golosi di Salute, it’s nice to have breakfast and just have a cup of coffee in the middle of the day. Luka has several pastry shops in Italy, as well as in New York and Tokyo.
However, with the comfort of this first and such a homemade candy store in Alba, it is unlikely that it will be compared.
The continuation of the journey through Piedmont follows …
“I am ashamed to admit, but I really love to eat.
Yummy. Everything, whatever I do, is somehow connected with gastronomy. Being in fact a philologist, I unscrupulously reduced any of my scientific work to the systematization of buns, the story of peacocks baking in the Middle Ages, and to various gluttony.
Now I am writing my dissertation and teaching Italian at the university, where I torture students with articles from Gambero Rosso.
I also have other interests: I love Italian opera very much and even teach Italian to future opera singers. So what do you think?
The relationship between opera and food does not end with Rossini’s gourmet! One has only to recall the table in Traviata, or Già la mensa è preparata from Don Juan, or Puccini’s “Bohemia”, where three out of four acts are about food (or its absence).
I also love to travel, but the pleasure of a trip for me will not be complete without gastronomic experiments.
Yes, yes, and the notorious «I will not eat until I take a photo» — also about me!
I tried to fight with myself.
In the end, I realized that I always suffer in the third round of hell. Sad but what a company! ”
The idea of the week:
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