Questa

DELICATESSENS
For someone born and bred in the San Salvario neighborhood, going back there to open a
business is like rediscovering the warmth and flavors of home — at once Turinese and mul-
tiethnic. Here, in this tiny but spotless eating place, the potagé , the old wood-fueled kitchen stove,
is the symbol of this return and Fabio Boaretto is the gastronome. Daily offerings are limited but
dictated by common sense and imagination, and you can always turn to the chef himself for advice.
Popular dishes are Russian salad, stuffed tomatoes, carpione (meat, fish and vegetables marinated
in vinegar and onions) and, in winter, tripe made to the Boaretto family recipe. In winter you’ll also
find a great variety of soups, often inspired by the Canavese district tradition, while in summer we
recommend the fresh vegetable couscous. Other good choices are the fresh pastas, brought in from
the Bolognese pasta workshop or the gnocchi that, Fabio makes directly himself every Thursday, as
tradition demands. The best desserts are the chocolate mousse and Fabio’s own concoction Pie-
monte nel bicchiere. On the counter, finally, you’ll find a nice assortment of cured meat and cheese.
149