“Here in the provinces, we eat boiled beef even in the middle of summer,” says Giuseppe Gramaglia, introducing his butcher’s shop, which has been active in the middle of Piobesi Torinese since 1961, and which he took over in 2004. Among the attractions for the clients who come here from throughout the local area are the classic cuts of Piedmontese beef and veal bought in from the Mosso brothers and the shop’s famous traditional boiled ham, whose production is limited to just three nine-kilo hocks a week, Piobesino, a delicate salami made with 20% Piedmontese veal, and carpaccio dell’albese, salad of finely-sliced raw veal marinated for three weeks in a blend of spices, aromatic herbs and Arneis white wine. Not to mention tripe, cotechino and, at Easter, capon. Giuseppe’s wife Elisa and their daughter Chiara also prepare ready meals such as meat pies, meat loaf, delicious roast beef, vitello tonnato, carpione (marinated meat fish and vegetables), bombette (meat rolls stuffed with cheese) and roulades. A new specialty is fresh pasta filled with meat. Closed on Tuesday afternoon and Sunday.