Questa

DELICATESSENS
T
his delicatessen has been a Turinese institution since 1926. Here Mauro Rosada serves
his specialties with consummate skill. Antipasti include liver and ham paté, old-style
Russian salad with tuna heart, aspic of vegetables and viandes marbrées, first courses tajarin,
agnolotti filled with borage, crespelle filled with spinach and lasagnette with herbs or meat
sauce. Main courses follow the seasons, lighter in summer and richer in winter, when veal
roulades, roast pork and baked ham with Cumberland sauce alternate with fricandò, Asti-style
beef stew cooked in Barbera wine, boiled salami with sancrau, sauerkraut, marinated eel and
baked baccalà, salt cod, with tomato sauce. Calf’s tongue is cured on the premises and served
with bagnet vert, a rich sauce of parsley and garlic. Desserts are all traditional: bonet, tiramisù,
fruit or chocolate bavarois and zabaglione. Closed Sunday and Monday.
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