This well-established butcher’s shop, a stone’s throw from the Crocetta market, was taken over in 2003 by Maurizio Palladino, who has since transformed and expanded the range of products on sale. He offers excellent cuts of Piedmontese fassone veal and ready-to-cook and ready dishes, some of which of the highest gastronomic standard. Specialties follow the changing of the seasons: hence veal baskets filled with mushrooms or artichokes, veal “sandwiches” filled with pistachios, roast veal with hazelnuts, ossobuco, polenta with wild boar, puff pastry horns with sausage, zucchini and cheese, meatballs with orange, pastries foiled with hand-chopped raw veal, and marinated meats. There are 12 different types of roulade, which are offered on a rotation basis, as are flans and molds. Friday is given over to fish, with mixed fry and delicate octopus salad available by reservation. Maurizio is assisted in the design and preparation of recipes by chef Luca Bocca.
