Alvà is simplicity par excellence, just flour and water, which under particular conditions, initiate a process of acid production that will turn into the mother element for the dough.
Bread made with sourdough only is easier to store, has a more homogenous crumb, has a very special taste and smell and is easier to digest.
At one time, in traditional bread-making, the yeast was also collective. It was stored in turn by the families, who then divided it up and made it grow until the necessary quantity was obtained. The way in which this sourdough is maintained and used is particular: the sourdough is kept alive by regular refreshments, which consist in removing the crust that forms on the outside and mixing it with water and flour, then wrapping it in a cotton cloth tied with a string until it is used again.
This tradition is celebrated with the Savigliano bread festival, which takes place every two years on the last weekend of September.
