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Barrique

53a Corso Dante
Turin
39-011/657-900

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>>

– John Seabrook Turin's Moment

Last updated January 2006

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