Questa

More documents

Recommendations

Info

PASTA SHOPS O n the corner of a small place going down Corso Regina Margherita towards the River Po, stands Renato, an award-winning, old-fashioned pasta shop where everything naturally revolves around agnolotti. Paying no heed to the contemporary philological recovery of agnolotti with a filling of three roast meats (veal, pork and rabbit), Renato makes his with veal, pork and vegetables — and they’re perfect. He also makes plin (agnolotti hand-pinched down one side), tajarin, excellent gnocchi (with organic potatoes from the Valle Gesso) and other fresh pastas. Ça va sans dire that the fresh and dried pastas are backed by deli dishes, all rigorously Piedmontese, all suitable for a merenda sinoira, a traditional afternoon snack: from anchovies with parsley and garlic sauce to anchovies with bagna caoda, from Russian salad to roast veal, from semolina cubes to polenta, from cured meats to local cheeses and much, much more. The shop, whose range of products is rounded off by fruit and vegetables, bread and grissini. Is a place where you can both buy for big occasions and do the daily shopping. Closed Sunday and Monday. 291
PASTIFICI I Sapori di Tassinari & C. Torino Via San Tommaso, 12 Tel. 011 530347 292 D a quasi 30 anni Iva e Maurizio propongono prodotti fatti con materie prime di alta quali- tà lavorate manualmente. La sfoglia delle paste ripie- ne è sottilissima e le farciture rispecchiano differenti tradizioni regionali: i plin langaroli e gli agnolotti Ca- vour della vecchia Torino. Accanto a questi troviamo anche qualche accostamento innovativo: ricotta e agrumi; zafferano e spinaci; menta, patate e pecorino; formaggio di capra e cipolle di Tropea. La pasta fresca spazia dai garganelli alle trofi e, dalle orecchiette ai pigi, dai cavatelli agli spatzli, dai tajarin ai maltagliati fi no ai busciati trapanesi da condire con il pesto omonimo, di pomodoro, basilico e mandorle pestate. Imman- cabili gli gnocchi fatti a mano, tradizionali o di zucca o di castagne. Sempre presenti alcune preparazioni di gastronomia piemontese, piatti di pesce, caponata. I sottovetro spaziano dalle marmellate di frutta di stagione ai ragù, dalla bagna caoda alle verdure sott’olio e, meraviglia, il dado vegetale fatto in casa. Chiuso domenica e lunedì.
Page 2:
2013 - 2014 www.to.camcom.it/maestr
Page 6 and 7:
Sommario Contents Un traguardo impo
Page 8 and 9:
Mulini 222 Mills Panetterie 224 Bre
Page 10 and 11:
di sviluppare nel consumatore una m
Page 12 and 13:
communication campaigns and promoti
Page 14 and 15:
La seconda, invece, è quella che s
Page 16 and 17:
The second soul is that of the rura
Page 18 and 19:
affiancandosi sempre agli operatori
Page 20:
growth. The goal is to equip compan
Page 24 and 25:
T he BEEKEEPERS Perino family have
Page 26 and 27:
BEEKEEPERS A beekeeper who stubborn
Page 28 and 29:
A t BEEKEEPERS her typical 17th-cen
Page 30:
S ignora Lidia and her husband Cesa
Page 34 and 35:
FARMS I n 1987 a group of young far
Page 36 and 37:
T he work of this splendid farm cum
Page 38 and 39:
W hen FARMS we speak about Carmagno
Page 40 and 41:
FARMS I t was in the late 1980s Mau
Page 42 and 43:
FARMS T hanks to its silicon-rich,
Page 44 and 45:
FARMS La Schiavenza is situated whe
Page 46 and 47:
Since 1991, the farm has been produ
Page 48 and 49:
FARMS We returned to the hamlet of
Page 50 and 51:
V alter Villata’s family farm bre
Page 52 and 53:
FARMS M ario Noè is careful to poi
Page 54 and 55:
FARMS From producer to consumer wit
Page 56 and 57:
FARMS It all began almost 80 years
Page 58 and 59:
FARMS T he Majrano family has been
Page 60 and 61:
BREWERIES P arsifal is the knight w
Page 62 and 63:
The Birrificio Torino celebrated it
Page 64 and 65:
BREWERIES Over the last few years t
Page 66 and 67:
BREWERIES Maurizio Griva and Grazia
Page 68 and 69:
BREWERIES T he SorA’laMa’ brewe
Page 70 and 71:
It was in 2007 that the Sparacio hu
Page 72:
BREWERIES Among the founders of Uni
Page 76 and 77:
The turnoff for the Pian della Piet
Page 78 and 79:
CHEESEMAKERS Toma piemontese PDO pa
Page 80 and 81:
CHEESEMAKERS After leaving the moto
Page 82 and 83:
Aurelio’s grandfather was a magni
Page 84 and 85:
CHEESEMAKERS The fact that alone th
Page 86 and 87:
Owing to its concentration of examp
Page 88:
TEA HOUSES This establishment was f
Page 92 and 93:
In their new premises on Corso Fran
Page 94 and 95:
CHOCOLATIERS In his two points of s
Page 96 and 97:
CHOCOLATIERS This historical brand,
Page 98 and 99:
At the store adjacent to the worksh
Page 100 and 101:
CHOCOLATIERS The windows of Candifr
Page 102 and 103:
CHOCOLATIERS As one of its most dis
Page 104 and 105:
CHOCOLATIERS If we had to find a de
Page 106 and 107:
CHOCOLATIERS The story of Odilla, a
Page 108 and 109:
CHOCOLATIERS T he Peyrano family ha
Page 110 and 111:
CHOCOLATIERS The business started l
Page 112 and 113:
Situated in an old building at the
Page 114 and 115:
ENOTECAS Enoteca Caluso is housed o
Page 116 and 117:
ENOTECAS Last year the Reviglio fam
Page 118 and 119:
ENOTECAS It was their curiosity and
Page 120 and 121:
ENOTECAS Appearances can be deceivi
Page 122 and 123:
The Casa del Barolo has two souls,
Page 124 and 125:
ENOTECAS In 2012 Papà Noè celebra
Page 126 and 127:
ENOTECAS There’s a group of regul
Page 128:
ENOTECAS In 2013 this enoteca in Tu
Page 132 and 133:
CHEESEMONGERS Riccardo Carena has b
Page 134 and 135:
The Castagno family story began a c
Page 136 and 137:
CHEESEMONGERS The Borgiattinos are
Page 138 and 139:
CHEESEMONGERS It wasn’t all that
Page 140 and 141:
DELICATESSENS Before being overwhel
Page 142 and 143:
Gianfranco Bettiol and Cristina Guz
Page 144 and 145:
DELICATESSENS Let’s be honest: ra
Page 146 and 147:
DELICATESSENS For more than half a
Page 148 and 149:
DELICATESSENS For someone born and
Page 150 and 151:
Without taking anything away from i
Page 152 and 153:
DELICATESSENS These two stores are
Page 154 and 155:
DELICATESSENS T his delicatessen ha
Page 156 and 157:
ICE-CREAM PARLORS The San Pé farm
Page 158 and 159:
Since 2008, in the Cascine Vica are
Page 160 and 161:
ICE-CREAM PARLORS At the end of Jun
Page 162 and 163:
ICE-CREAM PARLORS Though it’s not
Page 164 and 165:
ICE-CREAM PARLORS It’s as if time
Page 166 and 167:
ICE-CREAM PARLORS Branches of Flori
Page 168 and 169:
ICE-CREAM PARLORS When Maurizio de
Page 170 and 171:
In fewer than ten years, starting o
Page 172 and 173:
ICE-CREAM PARLORS The Grassi family
Page 174 and 175:
ICE-CREAM PARLORS The Mondello ice-
Page 176 and 177:
Ottimo started life in Via San Seco
Page 178 and 179:
ICE-CREAM PARLORS These two ice-cre
Page 180 and 181:
ICE-CREAM PARLORS Rivareno is a pro
Page 182 and 183:
ICE-CREAM PARLORS Silvano Moschini
Page 184 and 185:
ICE-CREAM PARLORS T he Gelateria Te
Page 186 and 187:
Bruno, an engineer in love with ice
Page 188 and 189:
WAFFLE SHOPS We used to often meet
Page 190 and 191:
WAFFLE SHOPS In this lovely little
Page 192 and 193:
P assion and family tradition were
Page 194 and 195:
BUTCHERS’ SHOPS Dario Geymonat’
Page 196 and 197:
BUTCHERS’ SHOPS Artisan cured mea
Page 198 and 199:
BUTCHERS’ SHOPS Anyone who gave c
Page 200 and 201:
BUTCHERS’ SHOPS Ribetto’s butch
Page 202 and 203:
BUTCHERS’ SHOPS The cuts of beef
Page 204 and 205:
BUTCHERS’ SHOPS This magnificent
Page 206 and 207:
BUTCHERS’ SHOPS T he spacious Boe
Page 208 and 209:
BUTCHERS’ SHOPS This butcher’s
Page 210 and 211:
BUTCHERS’ SHOPS Near the market i
Page 212 and 213:
At work there are people who never
Page 214 and 215:
BUTCHERS’ SHOPS E xtended and res
Page 216 and 217:
BUTCHERS’ SHOPS Awnings marked Co
Page 218:
N adia and Paolo Nicola are on our
Page 222 and 223:
MILLS The Roccati mill, situated at
Page 224 and 225:
BREAD SHOPS AND BAKERIES T his bake
Page 226 and 227:
BREAD SHOPS AND BAKERIES This small
Page 228 and 229:
A few years ago, Paolo Sangalli lef
Page 230 and 231:
BREAD SHOPS AND BAKERIES The Fabaro
Page 232 and 233:
BREAD SHOPS AND BAKERIES As a kid M
Page 234 and 235:
The richest, most exuberant, appeti
Page 236:
BREAD SHOPS AND BAKERIES T his is a
Page 240 and 241: PASTRY SHOPS This cake shop on Bard
Page 242 and 243: PASTRY SHOPS B riccodolce is a prop
Page 244 and 245: PASTRY SHOPS T his high-class cake
Page 246 and 247: Not content with using only the fre
Page 248 and 249: PASTRY SHOPS Thanks to the bravura
Page 250 and 251: PASTRY SHOPS T he Avidano café and
Page 252 and 253: PASTRY SHOPS Pino Buttiglieri is th
Page 254 and 255: PASTRY SHOPS Y ou can’t miss the
Page 256 and 257: PASTRY SHOPS Founded in 1896 by the
Page 258 and 259: PASTRY SHOPS I n 2012 a new space w
Page 260 and 261: U nder the porticoes of Corso Vinza
Page 262 and 263: PASTRY SHOPS W ith its naval furnis
Page 264 and 265: PASTRY SHOPS This cake shop came in
Page 266 and 267: PASTRY SHOPS Manuel Durighello set
Page 268 and 269: T hough they still had previous exp
Page 270 and 271: PASTRY SHOPS There’s a lot of his
Page 272 and 273: PASTRY SHOPS In 2008 Davide and Fil
Page 274 and 275: PASTRY SHOPS One of the oldest conf
Page 276 and 277: This lovely cake shop cum ice-cream
Page 278 and 279: PASTRY SHOPS Turin is full of hidde
Page 280: PASTRY SHOPS Elena and Giovanni Sca
Page 284 and 285: PASTA SHOPS Silvia Collutti, the ow
Page 286 and 287: PASTA SHOPS This tiny pasta shop is
Page 288 and 289: PASTA SHOPS In the postwar years, A
Page 292 and 293: PASTA SHOPS F or almost 30 years, I
Page 294 and 295: At the bottom of Corso Casale, righ
Page 296 and 297: FISHMONGERS The Piazza Madama Crist
Page 298 and 299: FISHMONGERS Rosa, Beppe Benedetto
Page 300 and 301: F or more than 40 years, Pietro Mor
Page 302 and 303: PORK BUTCHERS Moncalieri used to be
Page 304 and 305: COFFEE SHOPS Giuliano Caffè was fo
Page 306 and 307: COFFEE SHOPS Brother and sister Fra
Page 308 and 309: COFFEE SHOPS I n their coffee bar c
Page 310: P ausa Café is a cooperative that
Page 314 and 315: GREENGROCERS I n the heart of Rivol
Page 316 and 317: GREENGROCERS I t’s always a pleas
Page 318 and 319: As a researcher at Olivetti, Remo F
Page 320 and 321: WINE GROWERS This small family wine
Page 322 and 323: WINE GROWERS C arla Comotto (Carlot
Page 324 and 325: WINE GROWERS T he cooperative syste
Page 326 and 327: WINE GROWERS E rbaluce is an old gr
Page 328 and 329: WINE GROWERS R oberto Crosio is a y
Page 330 and 331: La Campore (from the Latin “campu
Page 332 and 333: WINE GROWERS T he quality of this c
Page 334 and 335: WINE GROWERS T he company is situat
Page 336 and 337: WINE GROWERS N estling in the morai
Page 338 and 339: WINE GROWERS The Martina family’s
Page 340 and 341:
R oberto Ferrando has every reason
Page 342 and 343:
« T here’s WINE GROWERS nothing
Page 344 and 345:
WINE GROWERS Firmly at the helm of
Page 346 and 347:
WINE GROWERS I n the Caretto family
Page 348 and 349:
WINE GROWERS T his old winery is an
Page 350 and 351:
WINE GROWERS I t takes heroes to pr
Page 352 and 353:
1 torino 2 Agliè 3 Ala di Stura 4
Page 354 and 355:
1 Torino San Paolo 66 61 Vaie SorA
Page 356 and 357:
1 Torino Dolce Mania 162 1 Torino E
Page 358 and 359:
1 Torino Capitano Rosso 262 1 Torin
show all

Questa

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?