GRANDI SAPORI DI CASA
This tiny place is full of little wonders like those Sicilian cannolis in the pastry section. On the delicatessen side, the Colonnata bacon, or the pig's cheek, the "guanciale", which is used to prepare pasta à la carbonara or à la matriciana. Stepahne Cancemi, a true Piedmontese who arrived in France 5 years ago will explain it to you, very well. Wholesaler and supplier of several restaurants in the region, he is the one who chines his products in Italy, every week: fresh pasta, panettone. Also caterer, arancini, gratins... For lovers of Italy.
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