A historic shop that conjures up the dairies of yesteryear, when milk used to be delivered to homes in small churns. It was a job Romola, who took over the business in 1958, and her sister Bruna did for many years. Now it’s Chiara, Romola’s granddaughter, who is carrying on the good work in a corner of Turin in which there’s been a dairy since 1918. Now that the history of unbottled milk is over, it’s cheeses that star in the shop’s two central windows. Chiara is always on the lookout for small producers and the result is an impressive range of Italian regional cheeses, plus some from abroad. Hence Bettelmatt, Plaisentif, Montebore, Bagòss, Seirass and Grasso d’alpe, not to mention magnificent wheels of Parmesan, some aged for long periods of time, which customers can watch being cut before their very eyes. A neon sign “Panna montata” (whipped cream) lights up one corner of the shop to remind customers that they can buy it freshly whipped in a period mixer, blended, if they wish, with zabaglione, always available to take away. Incidentally, there’s no more suitable place than this to eat zabaglione since the church of San Tommaso, where, according to legend, San Pasquale Baylon – San Bajun in Turinese dialect – invented the dessert, is no more than 50 meters away.
