Days of Bread

Days of Bread is a cross-sector project curated by the City for Gastronomy in Tucson, Arizona. Its goal is to share the culture and knowledge behind the art of breadmaking, as well as baked goods in general, which represent a fundamental part of cuisines around the world. Alba, with its recipe for " Pane di Langa," was included among the project's participants in 2018; in 2019, it hosted a live event at the Bakers' Association of the Pane di Langa Consortium to share the story of this unique bread, a story that has also been featured on various digital platforms. Pan ed Langa (Langa Bread) has become a recognized and recognizable product, thanks to a small local wheat supply chain, born in the Langa hills, from the collaboration between a mill in La Morra and a group of bakers from Alba and the surrounding area who now form the "Pan ed Langa" Consortium. The project continues with the focus on Tajarin , a typical dish of our cuisine, which starts from the basic ingredient of flour.