Monks’ Bitter Brew Becomes Trendy Amaro Cocktails: John Mariani

I had just sat down at a restaurant named Caval d’Brons, set above Turin’s Piazza San Carlo, and ordered Piedmontese specialties like tiny meat-stuffed ravioli called plin, with a butter and sage sauce, and vitello tonnato, made with slices of veal in a creamy tuna sauce.

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