Carlo Combina and his wife Cristiana Amatulli have been running this place on the edge of Givoletto since 2004, continuing a family tradition rooted in the Langhe hills, southeast of Turin, with their son-in-law Andrea Furlanetto. More than a simple gastronomia, or delicatessen, it is a treasure trove of flavours: at the entrance is a large counter at which fresh pasta, homemade using the flours of Mulino Marino and duly packaged in a controlled atmosphere, is on display alongside typical Piedmontese specialties, hot and cold antipasti, and fish dishes. The business also lays on catering services and organises events.
Its craft production comprises boiled ham, boiled salami and mortadella. The shelves are given over to Italian and international wines, preserves, confectionery and a selection of spirits. Local specialities include agnolotti givolettesi, made with red wine and beetroot pasta and filled with stewed wild boar. Here they are also attentive to social impact, serving fresh all-vegan dishes and supporting initiatives against food waste.
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