Hybrid products are supposed to be the ones people have most difficulty in recognising. It’s also said that working in a family, elbow to elbow, day by day, is by no means easy and may even hamper chances of success. But the story of the Scaiola “gastro-pasticceria”, which unites the different souls of one family, is there to prove the theory wrong. There really is a little of everything in this pretty place in Turin’s Crocetta quarter. For starters there’s the patisserie, the passion of Giacomo Scaiola, who delights in making delicious modern, creative petite patisserie, Viennoiserie and traditional baked cakes. He isn’t only extremely able, he also has an eye for style that make his tarts and buns beautiful to look at. Then there’s the deli corner, launched by Giacomo’s mother and father, Alda and Massimo, 30 years ago. and featuring perfectly executed classic recipes and other goodies. Finally, the bistro to the rear (open lunch and dinner) serves the cooking of the other talented brother, Luca Scaiola.
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