Tasta is a Piedmontese word meaning “taste”, “savour”: Mauro Schiavo and his sister Enrica have transformed the family butcher’s shop into a modern space for experimenting with food pairings, aimed at lovers of American-style barbecue.
Alongside Fassona veal and chickens raised outdoors without antibiotics, you’ll also find heavily marbled cuts of Irish Angus, picanha and Bavarian heifer, dry-aged for up to 35 days. From Mauro’s passion for mixology comes Bugin, an all-Italian gin conceived to enhance pairings with meat, plus “cocktail rubs”, a line of spice mixes for marinating meat and flavouring cured products resulting in innovations like Martini lardo, spritz pancetta, gin-and-tonic lonzino and gin salami. The line also includes alcohol-free gel drinks to pair with cheeses. Sauces have also been made since 2023, including Cuba Libre and Negroni sauces and a new black-garlic ketchup. There’s an extensive production of antipasti, desserts and ready-made dishes, plus excellent agnolotti filled with BBQ meat. A packed programme of tastings dedicated to pairings between meats and spirits is organized in the welcoming outdoor seating area.
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