Alice

I inherited my passion for cooking and family recipes from my Piedmontese mother, from bunet and bagna cauda to the great classics of the local tradition. During the years I spent in London, I especially deepened my knowledge of pastry-making and bread-making, and I also became president of the university Baking Society. My sourdough starter, Clara Dough, has now become a regular feature in my recipes. For me, cooking is above all about sharing and creating connections between people and different cultures. I speak English, French and Spanish fluently, and I love sharing the story of Turin through its flavours, recipes and the pleasure of cooking together.