This historic butcher’s shop in the center of the village, near the castle where Camillo Cavour was born, was established by Secondino Crivello almost 50 years ago. Today it is run with the same care and dedication by his children Anita e Fabio. Using their own vehicles, to the small abattoir adjacent to the shop they transport only the local animals of the Coalvi Consortium. They sell a variety of cuts of meat to cook or eat raw. Not to be missed are the svizzerine – veal, turkey and chicken burgers that come in 11 typologies – and the hand-chopped veal. The vast range of roulades features asparagetta, veal stuffed with prosciutto, Fontina and asparagus tips. The meat for the salamis and sausages, made with natural casings, is roughly chopped and not excessively spicy: specialties include peppery salamini, salami with fennel seeds and wild boar salami. The pork and chicken wurst also come smoked and are worth a try. Signora Caterina is still the brains behind the variegated deli counter (salad of boiled beef, carpione, or marinated meat, fish and vegetables, capunet, or stuffed cabbage, tripe and rabbit Ligurian-style) and her agnolotti, either filled with meat macerated in Freisa red wine or with asparagus, are worth the journey on their own. Closed on Monday, Wednesday and Thursday afternoons.