Mastro Taricco, opened in 2016 in Via Cibrario in Turin, is the fruit of the experience of the Robilante family and their historic butcher’s shop, active since 1987, supplied with Piedmontese fassona veal from their own livestock farm in Narzole. Since 2021 the shop has expanded its trade to include charcuterie, cheese, deli products and select specialities from small producers. The meat, worked with great care to bring out all its flavour and tenderness, is sold vacuum-packed after a long period of hanging. Specialities feature “curenta”, raw veal blended with Castelmagno, Grana Padano and extra virgin olive oil, and the “steccata”, or skewer, of white meats barded with lardo and pancetta. The counter also offers about 70 different types of charcuterie and cheese, among which speck, salame di turgia (salami made with the beef of cattle that are no longer reproductive), coppa al Nebbiolo, and typical Italian and European specialities. The range is rounded off by fresh pasta, wines, preserves and homemade dishes. The quality of its ingredients and its strong bond with the local area have made the shop a benchmark for Piedmontese gastronomy as a whole.
++
