Products

FROM US YOU WILL FIND:

Cheeses

I don't like to have a fixed selection, I love to know and let my clients discover different tastes.
For this reason, those who visit us a second time will never find the same cheeses as the previous time.
As anticipated earlier we have a choice of around 70 different types of cheeses. Mostly Italian and with a special focus on local tradition.
Tome, blue, gorgonzola, aged cheeses, pecorino, three types of parmigiano reggiano.
I favor small producers and am attentive to and interested in Slowfood presidia. The wide selection of goat cheeses is due to my strong passion for the genre.

Cold cuts

For the past couple of years I have decided to introduce a small and growing selection of cured meats.
I love to taste and research, and until I find the perfect product for me and my clients, I do not proceed with a purchase.
The selection of cured meats is different from the selection of cheeses, and when I find something I really like I make it continuous.
The selection includes: cooked ham, three raw hams (Cuneo, Parma, San Daniele), Aosta Valley lard, Guanciale, Piedmontese cooked salami, Piedmontese and Marche salami, semi-cured sausages and Marche ciauscolo, rolled bacon and Bra sausage.

Bread

Being primarily a dairy you will not find bread every day, but on specific days of the week.
These are breads that keep for a long time, as long as 5 or 6 days, but if you want to get it really fresh, I recommend visiting us on Tuesday afternoons for Susa bread, Thursday afternoons for Altamura bread from Di Gesù bakery and Matera bread from the Pane e Pace bakery.
Small artisans, small ovens for unique breads with a thousand scents.

Fresh pasta

For some time now, we have been collaborating with a pasta factory in Villarbasse, near Turin from which we get fresh pasta from the Italian and Piedmontese tradition: plin, agnolotti, ravioli di magro, tajarin, gnocchi and mini cappelletti da brodo.

Oil and pickles

The selection ranges from jarred products typical of our Piedmontese tradition (bagnacauda, anchovies in green, vegetable antipasto), to Morgan's wonderful and colorful giardiniere, to Ligurian specialties (artichokes, pesto, olives, extra-virgin olive oil taggiasche olive oil), to Sicilian specialties (caponata, sun-dried tomatoes, olives, pistachio pesto), oil from the Marche region and oil from Puglia, and concluding with anchovies from the Cantabrian Sea (packaged and loose), bluefin tuna, ventresca from Carloforte and marinated eel from Comacchio.

Typical desserts

As true gluttons, we could not fail to have a wide selection of traditional Piedmontese cookies and treats.
Paste di meliga, brutti ma buoni, hazelnut cake with and without added flour, soft nougat and crumbly nougat, panettone, doves.
A special focus goes to gianduiotti, cremini and spreads that adhere to traditional recipes: no added milk! The percentage of hazelnut is high and the scent of hazelnut is well perceived. All specialties are artisanal.
During the Carnival period there is, of course, never a shortage of baked, fried bugie and those filled with a very tasty apricot jam.
A treat that should be decreed as a good of mankind are the Droneresi from Brignone pastry shop in Dronero. Fluffy meringues filled with gianduja or rum cream. They can be a real comfort on bad days! Absolutely a must try.

Piedmontese Truffle

Truffles are rooted in the culinary tradition of Piedmont.
A wonderful accompaniment for eggs al paletto, raw meat, or fresh tajarin, it is a great little treasure that is not always easy to find good and reasonably priced.
For the past couple of years we have had our own trusted truffle maker. Since I found him, I have never left him. Always very high quality and average prices. Shipping is also possible.

Whipped cream

We make whipped cream with the usual ingredients, the usual liquid cream and with the recipe started by my grandmother and aunt.
Even the planetary machine has never changed, now historic and an item that complements the store's décor as well as the product offering.
Firm, consistent, fragrant, sweet but not too sweet and with a fresh milk flavor.
Delicious snack for walking but also to take home to complement desserts, or simply to have with coffee or hot chocolate in winter.

Eggnog

I have always loved this spectacular hot cream made of few but delicious ingredients.
I have always loved the contrast between the egg and the marsala, and for me, I admit, eggnog has to be alcoholic.
Marsala, or raisin wine must feel. And they must feel good. Eggnog in jars never lives up to real eggnog.
For about a year now, I have found a treasure! An eggnog that is very close to the original eggnog, which we can serve hot to our customers or we can sell it in bulk to take home and have it warmed in a bain-marie afterwards.
A kind of comfort that gives so much happiness to those who taste it.

Fun fact: eggnog apparently originated right here in Turin. And do you know where? In the church of St. Thomas, a church a stone's throw from our store and which gives its name to the street. A return to the origins in short, a destiny that after hundreds of years brought eggnog itself back to its birthplace. What I mean is that it was probably written in destiny that the store should sell and popularize eggnog!

The following is a brief account of its “history.” Local legend features the Franciscan friar Paschal Baylon.
“Around the figure of this saint has formed a legend, dear to the people of Turin, that he was the inventor of zabaglione. Precisely from the mispronunciation in Piedmontese of his name, Pasquale Baylon - sambajon - would derive the name of this delicious drink, made of egg yolks, sugar and marsala. In fact, zabaglione is said to have originated in the 16th century: in those years there was already a community of Franciscan friars in Turin at the present church of San Tommaso, on the corner of Via Pietro Micca and Via Monte di Pietà. One of the friars of the convent would have been our own Pasquale de Baylon. Apparently, he was the one who had created the recipe for that exquisite egg cream, which immediately turned out to be a portentous natural aphrodisiac. Many women of the time began to obtain the beneficial drink at the Convent, and its success was so sudden and striking that it literally sold out. Soon they learned to make it themselves, passing down the recipe from mother to daughter, as an unsurpassed remedy for those husbands who proved somewhat disinterested in their marital duties. The fame of zabaglione was so irrepressible that it went beyond the borders of the Savoy duchy, spreading throughout the world. In Piedmontese, zabaglione is still called ’sambajon,“ and the mispronunciation of the name of our later sanctified monk of Baylon is as obvious as ever. And we like to believe in this legend and think that the recipe for zabaglione is a small but amazing miracle of a great saint who also lived in Turin.”