Làit e FormaggEstablished a short distance away from Piazza Madama Cristina by Rosa and Gioanot, parents of the present owner Laura Patriti, this shop is a pole of attraction for cheese and charcuterie lovers. Laura can now count on the assistance of her son Claudio Raviola and her daughter-in-law Luana Cherio. The flagship cheeses come from Piedmont and in addition to the celebrated Robiola di Roccaverano and tomas from the Val Chiusella, feature a now consolidated line of mozzarellas made with the milk of buffalos raised in Carmagnola. Then come a number of fantastic Piedmontese blue cheeses – from Cuneo, Murianengo and Gorgonzola from Novara, always much in demand – and miniature goat cheeses for a small dairy farm in Valdellatorre. The ewe’s cheeses come from Central Italy, especially the Grosseto district and the Marche region. The buffalo mozzarellas from Battipaglia and fiordilatte, cow’s milk mozzarellas, from Puglia are especially popular. The shop also stocks the honeys of Le Querce (a Master of Taste) and a variety of sauces to go with the dairy produce. The charcuterie selection is impressive and the excellent Cuneo prosciutto has many admirers. In the autumn Lait e Formagg relies on the expertise of seasoned trifolau, truffle hunters, to offer its customers prime-quality truffles.
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