Macelleria Falorni, Greve, Italy.

March 2017.

This world-famous charcuterie located on the lovely and ancient square of the town of Greve in Chianti is an experience worth having in itself. Flawless pork and beef products focusing on prosciutto and other cured pork abound along with cheeses and a variety of condiments and preserved vegetables. Dozens of prosciutto hams hang from the ceiling and bins are filled with every kind of dried Italian sausage and similar products.

Outside and fronting on the square is a small alfresco arrangement of tables which (no doubt seasonally) expands the lunch concession at one end of this remarkable facility. It is primarily a cold lunch menu, offering beef tartare, prosciutto and cheese boards, soups, and a variety of local wines by the glass or bottle.

The prosciutto and pecorino board accompanied with a glass of chianti made a perfect light lunch to fortify me for the rigours of tracking down wineries and choosing from among their products the few bottles one is able to take back to Canada.

I review this restaurant arrangement not so much for its cuisine but to encourage experiencing the whole facility of Falorni, an example of a magnificently-organized family food business that exudes success and competence in a pleasing atmosphere. My companion, an observant Jew, commented he was envious of people able to enjoy some of the pork products in this place.

Food 8.2, ambience 9.2, service not relevant, value 7.8, peace and quiet not relevant.


About John Sloan

John Sloan is a senior academic physician in the Department of Family Practice at the University of British Columbia, and has spent most of his 40 years' practice caring for the frail elderly in Vancouver. He is the author of "A Bitter Pill: How the Medical System is Failing the Elderly", published in 2009 by Greystone Books. His innovative primary care practice for the frail elderly has been adopted by Vancouver Coastal Health and is expanding. Dr. Sloan lectures throughout North America on care of the elderly.
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