Barrique
53a Corso Dante
Turin
As Featured In...
From Travel + Leisure, Jan 2006
“There I ate a terrine made of almost raw veal and chopped vegetables with an egg sauce, followed by sautéed shrimp served with a small round croquette of whitefish stuffed with broccoli, and then an unbelievably tasty rabbit—plump and with perfectly crisp skin....” MORE>>
lastArticle = 1/2006 and lastAward =
