Scaiola

Originally a pork butcher’s, this shop was taken over in 1990 by husband-and-wife team Alda and Massimo Scaiola, and later, when their sons Luca e Giacomo joined the business, converted into a modern “gastropatisserie”. Luca is carrying on the family tradition as a cook and entrepreneur, while Giacomo, who has experience in a number of Turin patisseries under his belt, has given a significant impetus to the cakes and confectionery department. Now, after moving a few metres from the original premises, the shop has been expanded to include an open plan kitchen and a central cafeteria. The house charcuterie – from the vein-salted boiled ham to the cured meats –is as popular as ever, together with the oysters and ready meals such as insalata russa (Russian salad) and hand-cut agnolotti. The confectionery range features a rich selection of viennoiserie, croissants (savoury ones have delicious fillings and are excellent) to Swiss rolls and haute patisserie creations such as macarons, choux craquelins and cakes such as the Madagascar with cocoa, mango and vanilla and the Millefeuilles with hazelnut cream, both also available in individual portions.

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