Pino Puglisi’s tenacity in pursuing his dream of quality underpins his business project. Vicciola stands for Piedmontese Fassone calves raised on Piedmontese hazelnuts (at least 10% of their feed), corn, bran, fava beans and hay. This diet, patented and approved by a specific ministerial protocol, and the regular, consistent growth of the animals in the course of the years ensure distinctively sweet, delicate meat with exceptionally low cholesterol levels. In addition to beef and veal – we thoroughly recommend the hand-chopped raw beef – the shop also sells Vicciola sausage, Carmagnola gray rabbit roulades, prosciutto made with pork from black pigs, Einkorn wheat flour agnolotti filled with Vicciola veal, and cold-smoked Sockeye red salmon. The business, which has received EC authorisation, exports all over the world. Closed on Sunday and Monday, Thursday and Saturday afternoon.
