The story
Tucked away in Turin, Rifocillatorio American BBQ & Deli brings a polished, balanced approach to American barbecue, thanks to owner Simone's fine-dining precision. As creator xMurry notes, the concept works as both a deli selling vacuum-packed meats for home reheating and a lunch spot, resulting in barbecue that's "incredibly well-balanced"—never overwhelming.
That balance shines in dishes like Beef Fingers and a Pull Pork Sandwich with grilled pineapple and chili sauce. Franchino Er Criminale calls it "the best sandwiches I've ever had" in Turin, singling out the pastrami, brisket, and ever-changing specials. Whether dining in or taking home brisket, this hidden gem delivers refined American BBQ in the heart of the city.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
“This sandwich has fresh braised leek, brisket, crispy bacon, and a touch of BBQ sauce for acidity. The brisket is sliced thin, not thick like I did the other day. The bacon is super crispy — they smoke and dry it for 3 hours at 90°C to get that chip-like texture. The leek adds a nice sweetness. Everything is perfectly balanced — the smoke is there but not overwhelming. I could finish this whole sandwich without feeling heavy. It's a professional-level sandwich.”
“The brisket sandwich has fresh spinach, leek stew, and crispy bacon. The brisket is the best cut, super juicy, melts in your mouth. The color goes from dark purple to lilac to shiny meat. It's perfectly balanced, not heavy like some other places. I'd give it 10.5 out of 10.”
What creators say
2 creators have covered Rifocillatorio American BBQ & Deli. Most active: xMurry, Franchino Er Criminale
Rifocillatorio is a hidden gem in Turin that does American BBQ with a focus on balance and quality. The owner Simone comes from fine dining and applies that precision to BBQ, making everything from brisket to pastrami to pulled pork. The concept is a deli where you buy vacuum-packed meats to reheat at home, but they also do a BBQ lunch. Everything I tried was incredibly well-balanced — not overwhelming like some BBQ places. Highly recommended.
Dishes mentioned
Beef Fingers
These are the meat between the ribs of American Black Angus. They're smoked for about 2 hours, then finished in tallow confit — a French technique combined with American BBQ. The bark is present but not overwhelming, and the smoke flavor is delicate. They're super tender and juicy, with a nice crunch from the bark. I could eat a few of these, but they're rich. Really interesting and unique — I've never seen this in any other BBQ video.
Brisket Sandwich
This sandwich has fresh braised leek, brisket, crispy bacon, and a touch of BBQ sauce for acidity. The brisket is sliced thin, not thick like I did the other day. The bacon is super crispy — they smoke and dry it for 3 hours at 90°C to get that chip-like texture. The leek adds a nice sweetness. Everything is perfectly balanced — the smoke is there but not overwhelming. I could finish this whole sandwich without feeling heavy. It's a professional-level sandwich.
Pastrami Sandwich
This pastrami sandwich has Edammer cheese, pickles, and a slightly acidic sauce. The cheese adds fat and makes everything softer, but it's not overpowering — you still taste the meat. The pickles are necessary, they turn the whole thing around. The bread is toasted perfectly, giving a nice crunch and a toasty aftertaste. The sauce is great, not excessive. Every element complements the other — it's super balanced. I'm learning a lot from this.
Pull Pork Sandwich with Grilled Pineapple and Chili Sauce
This is a pulled pork sandwich with grilled pineapple deglazed with bourbon, crispy bacon, and a sauce made with seven different chilies from a local Mexican place called Al Cile. The pineapple hits you first, then the pulled pork with a little heat — but it's not invasive, it stays in your mouth and makes you want more. The bread is solid and holds everything together without falling apart. I thought the pastrami sandwich would win, but this one stole my heart. It's a different take from the classic coleslaw version — a great twist.
This American BBQ spot in Turin makes the best sandwiches I've ever had — the pastrami, brisket, and specials are incredible, perfectly balanced, and worth every euro.
Dishes mentioned
- Pastrami Sandwich
Beef Fingers Special
This special sandwich has Black Angus beef fingers, fresh spinach, tomato, and caramelized onion. The meat is so smoky and flavorful that it almost feels like a shame to put it in bread. The smokiness lingers in your mouth. It's a hit.
Brisket Sandwich
The brisket sandwich has fresh spinach, leek stew, and crispy bacon. The brisket is the best cut, super juicy, melts in your mouth. The color goes from dark purple to lilac to shiny meat. It's perfectly balanced, not heavy like some other places. I'd give it 10.5 out of 10.
- Pull Pork Sandwich with Grilled Pineapple and Chili Sauce
