This sausage is brought from her village, Aricca, a town older than Rome itself, and it impresses so much on the counter that people can't stop taking selfies with it. To make it so good, they open the pig, debone it and clean it before seasoning it with garlic, rosemary, olive oil and black pepper. If you look around a little you'll see that they also sell guanciale, nduja (a spicy spreadable salami typical of Calabria), craft beers and wines always from small productions from different regions of the country of the boot and its islands. A small showcase of Italian products that are difficult to find even in their country of origin.

From Tuesday to Saturday from 10:00 to 14:00 and from 18:00 to 23:00.