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

From Tuesday to Saturday from 10:30 a.m. to 8:45 p.m. Sundays from 12:00 to 17:00.