fbpx
Radio Mercato Centrale


Paolo and Marco Lopa

Yogurt and Cheese - Famà

For Paolo and Marco, the land is everything. They tell the story of that land in their boutique, with yoghurts and cheeses that are born slowly, naturally, always authentically.
The Famù story began with the desire to give voice to the Cuneo area through its gastronomic quality. That starts with their yoghurt, which almost seems to echo the mooing cow. This yoghurt was made possible by a collaboration with the social cooperative I tesori della terra, the organic company that founded the first eco-barn in Italy and which, besides producing a superb yoghurt, shares the values and philosophy that Paolo and Marco hold dear. The project has gradually taken shape, culminating in the Famù bistrot in Cuneo, where the freshness and authenticity of the dairy products are always paramount. Here, yoghurt is a question of time. The boutique’s flagship product, it is prepared with local milk and a good deal of patience. It needs 12 hours of fermentation at a low temperature, which gives the final product a unique aroma and taste.

In the boutique: fresh yoghurt, organic cheeseboard, fresh goats cheese and dairy products, robiola and robiolina cheeses, toma cheeses, sole and tometta cheeses, plus mozzarella and buffalo mozzarella, the Tumin Burger, il Vulcano di Melle, Croque Monsieur, raclette cheese, fried tomino and other specialities.

find out more...

The Famù story began with the desire to give voice to the Cuneo area through its gastronomic quality. That starts with their yoghurt, which almost seems to echo the mooing cow. This yoghurt was made possible by a collaboration with the social cooperative I tesori della terra, the organic company that founded the first eco-barn in Italy and which, besides producing a superb yoghurt, shares the values and philosophy that Paolo and Marco hold dear. The project has gradually taken shape, culminating in the Famù bistrot in Cuneo, where the freshness and authenticity of the dairy products are always paramount. Here, yoghurt is a question of time. The boutique’s flagship product, it is prepared with local milk and a good deal of patience. It needs 12 hours of fermentation at a low temperature, which gives the final product a unique aroma and taste.

In the boutique: fresh yoghurt, organic cheeseboard, fresh goats cheese and dairy products, robiola and robiolina cheeses, toma cheeses, sole and tometta cheeses, plus mozzarella and buffalo mozzarella, the Tumin Burger, il Vulcano di Melle, Croque Monsieur, raclette cheese, fried tomino and other specialities.

X