Barberis

Barberis

Piercarlo Barberis has worked for more than 40 years in this small family-run butcher’s shop opposite the Corso Sebastopoli street market but, given that he started when he was only 16, he still looks young! The shop was opened in 1952 but the business was actually established in 1928 by Piercarlo’s grandfather’s brother. As far as veal and beef are concerned, the shop sells exclusively the meat of Piedmontese heifers and fatted calves from the Coalvi protection consortium. Hence specialties such as exquisite hand-chopped veal, boiling beef, meatballs, meat loaves, skewers, hamburgers and stuffed brisket. Moving on to charcuterie, much in demand are the Bra sausage, made of veal, and the Cuneo prosciutto. The poultry, rabbit and lamb are also all strictly Piedmontese, while on the shelves you’ll find a small selection of pastas, cheeses and wines.