Questa

Without taking anything away from its
huge cheese counter (featuring Pecorino
di fossa and Gorgonzola) and its vast assortment
of cold cuts, wines and even fruit and vegetables,
what impresses most at Quaranta, first opened in
1972, are the gastronomic specialties. Tuna and
ham mousses, salad of chicken, celery and ham,
boiled ham à la parisienne, baskets of tuna paté
with quails’ eggs, milanesine in carpione (breaded
veal cutlets marinated in vinegar and onions), ac-
ciughe al verde (anchovies in parsley and garlic
sauce) and loin of pork with tuna mayonnaise are
the most typical antipasti. Pride of place among first
courses goes to lasagne and cannelloni. Piedmon-
tese specialties such as tofeja, a bean and pork rind
stew from the Canavese area and panissa, a dish
of rice, beans and pork from Vercelli, often appear,
and the paella valenciana is also exquisite. Other
favorites are eggplant parmigiana, stuffed vegeta-
bles, bagna caoda and roast free-range chicken.
The desserts — fruit cakes, bonet and crème cara-
mel —are homemade too. An efficient banqueting
service provides home deliveries.
Closed Wednesday afternoon and Sunday.
DELICATESSENS
151