The food writer Skye McAlpine, who grew up in Venice, describes this tiny establishment in the heart of the Rialto market as “one of [her] favourite shops in the world”. The selection of cheeses is exquisite – think wheels of saffron-scented pecorino studded with black peppercorns, smoked ricotta and snowy-white fresh mascarpone layered with mild soft gorgonzola. Beyond the cheeses, there’s all kinds of prosciutto, salami and cured meat, fresh pasta (especially good are the truffle Plin), dried pasta and a colourful array of jarred goodies. The queues of Venetians waiting to be served stretch across the
https://www.ft.com/content/684252ce-7b37-4a2a-a0f7-15fe19e071d9
