Butcher Maurizio Palladino’s offer at his shop in the heart of Turin’s Crocetta quarter is based on ingredient selection. Piedmontese fassona veal is to the fore in a variety of cuts and creations such as rosettes, roulades with radicchio and speck and pressed piattelle. Then come meatballs, hamburgers filled with ham and cheese, rabbit steaks and breaded turkey cutlets. The shop also prides itself on its “ready to cook” specialities, which vary according to the season: hence its celebrated capunet (cabbage stuffed with minced veal), diplomatici al pistacchio (veal “sandwiches” filled with pistachios), Piedmontese fritto misto (mixed fry), mushroom and truffle “baskets”, and pork fillet en croúte with artichokes. The deli counter is a treat for the eyes and the palate: on display, the likes of polenta concia (with cheese), braised cheek bacon, roast veal with hazelnuts and the ever present vitello tonnato and insalata russa. Not to mention ossobuco, vegetable moulds and, on Fridays, fish dishes, from fritto misto to swordfish Ligurian-style. Closed on Sunday.
***
