Vicciola – Macelleria PinoPino Puglisi nurses a contagious passion for his work, in particular for the meat of the vicciola, a prized Piedmontese cattle breed raised on hazelnuts. His shop is a veritable boutique, well worthy of the delicacy. Attention is paid to every detail and customers are treated to a right royal welcome, and served accordingly. Fed on Piedmontese and Roman hazelnuts, the calves develop meat rich in nutritional properties with low levels of cholesterol, a delicate, sweet flavour and amazing lightness – unique in the world of Italian veal – all qualities it owes to Pino’s tenacious, visionary, idealist character. It is no coincidence that the meat is served in the most prestigious Italian restaurants. The tartare is excellent as are the different cuts such as the ribeye, the fillets and the roasts: follow Pino’s advice on the best choices to make. Not to be missed are the vicciola agnolotti, the Carmagnola grey rabbit, the sausage and fine products such as the Italian extra virgin olive oil and the Cetara anchovies.
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