Questa

At work there are people who never stand
still and constantly come up with new
ideas, whereas others, once they have found the
right tack, stick to it in the knowledge that they
are doing and will continue to do a good job. That
is the case of this small butcher’s shop whose two
windows look onto Via Principi d’Acaja, a stone’s
throw from Piazza Benefica. Bruno inherited his
consistency from his father, who was a butcher
too, and has no qualms about defining himself a
“traditional butcher”. Most of his cuts, from the
most classic to the most complex, come from
Piedmontese Fassone cows, and Bruno is always
on hand to advise customers on the right ones for
their every need. Poultry, rabbit and pork are avail-
able in cuts or as roulades. Ready-to-cook dishes
range from kebabs to meatballs, from saltimbocca
(veal lined with prosciutto and sage) to breaded
cutlets. In winter Carrù fat ox is always available.
Beside the meat counter is another of select cured
meats by reliable producers, while on the shelves
a nice display of oils, smoked fish and preserves
round off the range of goods on sale.
Closed Thursday afternoon and Sunday.
BUTCHERS’ SHOPS
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