With their free-range poultry at the foot of Mon Vis and well-hung meat, there can be no doubt that when they took over the butcher’s shop where their mother used to work, Mauro and Enrica Schiavo decided to put the emphasis on quality in everything they did. They picked up their knowledge of meat and charcuterie from their grandfather Beppe, who had a small livestock farm in Chieri, and updated what he taught them with a number of interesting ideas. Mauro, who used to work as a bar tender, has “mixed” his two professions in his personal creation, Bugin, the first Italian gin designed specifically to be served with meat. And his passion for mixology has given rise to charcuterie aromatised with gin, pancetta with spritz and “cocktail rubs”, blends of salt, herbs and spices inspired by the aromatic notes of cocktails (from Martini to mojito), used for marinating meats before cooking them. The homemade BBQ sauces, which feature gin tonic and Negroni flavours, are just one of the reasons why American-style barbecue lovers are drawn to the premises. Free tastings and cookery courses are organised in the area outside fitted out with tables and sofas and the shop also sells professional grill tools and accessories.
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