Scannabue

The Scannabue gastronomia, or delicatessen, opened in 2020 in the middle of the Covid crisis nest door to the restaurant of the same name and is already a go-to address for the best Piedmontese food in town. Here they sell the same dishes they serve in the restaurant, prepared with the same painstaking selection of ingredients. Hence classics such as anchovies in green sauce, typical fresh pastas (from plin ai tre arrosti – hand-pinched agnolotti filled with roast veal, pork and rabbit – and tajarin), tonno di coniglio (shredded rabbit), bonet (set cocoa and amaretti custard), their legendary vitello tonnato and boiled tongue in tomato sauce). The range features incursions into other regions, with brandacujun ligure (a Ligurian speciality of stockfish mashed with potatoes) and lasagne Bolognese-style, and an impressive selection of groceries from all over Italy, and also stocks about 800 wines, traditionally one of the restaurant’s fortes.

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