In his small shop in Turin’s Via San Tommaso, a stone’s throw from Piazza Castello Mauro Dario cultivates his great passion: two types of Piedmontese street food – gofri and miasse – that evoke the humble diet of past centuries. Gofri are soft waffles that arrived in the valleys of Pinerolo from Norhern Europe in the 18th century. Miasse, very fine flatbreads made with a polenta-like dough, have been made for centuries in the valleys of the Canavese district. For his gofri Mauro makes a batter with a flour of selected seeds ground with an ingenious mill, yeast and water and cooks it on a special griddle to give them their characteristic shape. He makes his miasse with stone-ground wholemeal corn and cooks them on a red-hot griddle. Both may be served with cooked or raw ham, olives, Raschera cheese and lardo or, as a sweet, with gianduja cream or honey. Another variation is the ‘gofri sbagliato’, filled and baked in the oven. Also on sale are miaccia, a typical Walser bread, and a range of craft beers.