La Bottega di Mastro TariccoThe novelty in this shop, which moved a few numbers along Via Cibrario last November, is the large charcuterie and cheese counter.
The philosophy is the same as ever, based on primary ingredients from Mastro Taricco in Robilante, in the province of Cuneo, the home town of this family of livestock farmers and butchers who, since 1987, have been serving Torinesi classic cuts of Piedmontese veal, as well as foodstuffs that meet the needs of the contemporary diet.
Hence, in addition to vacuum-packed iconic traditional hand-chopped raw veal (also available flavored with Castelmagno cheese), other choice meats and farmyard chicken, the range also includes fine products such as Mancini and Felicetti pasta, tomato passatas, the I Contadini di Lecce line, and trout and char preserved in oil from the Cherubini fish farm in the Monti Sibillini, in Italy’s Marche region.
There is also a vast array of ready-cooked dishes, such the delicious octopus with green beans and potatoes, and fresh fish arrives every Wednesday and Friday directly from the Adriatic.
Closed on Sundays.
