Silvio Brarda di Luca Gandione

Silvio Brarda di Luca Gandione

www.macelleriabrarda.it

Silvio Brarda has been a Master of Taste from the outset and has long been a mentor for his son-in-law Luca Gandione, who joined the business 14 years ago. Silvio has now retired after almost half a century of work but Luca has learned the ropes so well that it seems that nothing has changed at Via Peyron 28, in Cavour.
Luca and Enrica, with the precious help of Elvira, are carrying on the good work with love and passion, and are unbeatable when it comes to selecting meat and hanging it. The star of the show is ox meat, fresh – chops and roasts – and cured – smoked, salami, and so on – and animals are butchered not only in the winter months but virtually all year round. The poultry comes from the local farmyards. The charcuterie is outstanding – lardo with rosemary and more besides – and may be found in select restaurants and shops in Piedmont and beyond. The delicatessen corner sells super-fresh produce and wonderful stuffed pastas, which vary according to the season, cheese (a limited selection but of the highest quality), pickles and preserves, tripe and, according to season, ready-made finanziera (sautéed sweetbreads, cock’s crests and hearts, meatballs and so on), and bollito misto (vacuum-packed mixed boiled meats).
Luca makes home deliveries in Turin one day a week and the shop is open from Thursday to Saturday.