Pino Puglisi’s dedication in his pursuit of excellence is at the heart of this business.
La Vicciola is one of the best showcases for Piedmontese beef and veal around. Its Fassone calves are raised on an exclusive diet of Piedmontese hazelnuts (accounting for 10 to 25% of their feed), corn, bran, fava beans and hay according to a patented protocol that ensures regular, consistent growth. The end result is healthy meat of matchless quality with delicate flavour and very low cholesterol levels. The taste and aroma of prized cuts such as rib eye, cube roll and flat iron steak are to be found in the very finest international meats.
In addition to the extraordinary beef and veal – the hand-chopped veal is not to be missed – you’ll find sausage, Carmagnola grey rabbit roulades, Italian caviar, Cetara anchovies, organic extra-virgin olive oil from nocellara olives and plin di Vicciola, hand-pinched ravioli without eggs or cheese in the filling.
The business is EC-certified and exports all over the world.
Closed on Sunday and Monday, Thursday and Saturday afternoon.
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