Barberis

This historic butcher’s shop in Turin has belonged to the Barberis family for almost a hundred years. It was first opened by the brother of present owner Piercarlo’s grandfather in 1928, who passed it on to his father in 1952. Piercarlo himself finally took over the reins in the 1980s after working as a shop boy and is now a paragon among Turin butchers. His flagship products are the ones typical of Piedmontese regional cuisine: veal from Piedmontese fassona heifers, fatted calves, Bra sausage and, especially in winter, all seven cuts used for boiling. At Christmas, Piedmontese oxen are specially butchered for the traditional festive dishes. The ship’s ready meals are also classics: hence, especially in winter, caponet (cabbage stuffed with minced veal), meatballs, meat loaves, meat skewers, stuffed veal and roastbeef. Other treats on sale include excellent boiled salami from Alba.

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