Sapori D’Autore

Sapori D’Autore

Maurizio guessed he would have a future as a butcher when he was a young boy, just as he soon understood that meat consumption would drop due to greater demand for quality and ready-to-cook meals. For quality he relies on small-scale livestock farmers to supply him a limited number of animals a year, for the imaginative seasonal dishes  – fillet of veal en croute with artichokes, asparagus tarts, caponet, or stuffed cabbage, plus, on order, fritto misto, or mixed fry, coated in flour and ready to pop in the pan, or the less traditional maiale con mojito (pork stuffed with pineapple marinated in brown sugar, rum and mint) and bignè, choux pastry stuffed with raw veal flavoured with orange and iced with plain chocolate – on display in the window of his shop in the Crocetta neighbourhood he has cook Luca Bocca to thank.. As an alternative to homogenized baby food, finally, we highly recommend the individual portions of food for weaning, ready to steam and whisk. Closed on Sunday and Thursday afternoon.

Torino