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IN PRAISE WAITING At mACELL A iO, AGE inG An D mAtVRGtion A � tHE SEC�t inG�Dirnts tHAt c�AtE G�AttA stinG DiSHES �SPECtFVL OF PRQVEn AnCE
OUR MISSION IS TO OFFER AN ESSENTIAL AND INGREDIENT-LED CUISINE THAT HIGHLIGHTS THE QUALITY OF THE RAW MATERIALS. SIMPLY SOURCING THE BEST PRODUCT IS NEVER ENOUGH. TELLING THE STORIES OF THOSE WHO GUARD THEIR QUALITY AND PRESERVE OUR CULINARY CULTURE AND HERITAGE, IS EQUALLY IMPORTANT. WE WANT TO HONOUR ALL THOSE FARMERS AND GROWERS WHOSE LIVES AND RESOURCES ARE DEDICATED TO THE QUEST OF PRODUCING THESE UNCOMPROMISINGLY GREAT INGREDIENTS. THESE ARTISANS ARE OUR ROLE MODELS AND OUR PRIMARY INSPIRATION AS ITALIAN RESTAURATEURS IN LONDON .
...... THROUGH TIME
AENXCELLE NT RES
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CONSCIENTIOUS RESEARCH IS THE PRIMARY STEP OF OUR JOURNEY. THROUGH THE METICULOUS MATURATION OF OUR ESSENTIAL INGREDIENTS, WE HAVE LEARNT THAT ONLY THROUGH TIME AND PATIENCE CAN ONE ACHIEVE TRULY EXCELLENT RESULTS. AS BORN BUTCHERS, WE BEGAN TO DRY AGE OUR MEATS FOR LONGER AND DISCOVERED HOW THE TASTE, TEXTURE AND ELEGANCE DEVELOPED. BY APPLYING THE SAME TECHNIQUES TO OTHER FOODS, WHILST AT THE SAME TIME BEING MINDFUL AND RESPECTFUL OF BOTH TIME AND NATURE, WE DISCOVERED THAT EVEN FISH AND GRAINS, SEEMINGLY A WORLD APART FROM MEAT, ACTUALLY SHARE MANY OF THE SAME BENEFITS WHEN YOU PATIENTLY AWAIT THEIR MOST AUTHENTIC FLAVOURS TO RIPEN OVER TIME. WELCOME TO MACELLAIO: SIT BACK, RELAX AND LET US DO THE REST.
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SOUTH KENSINGTON
Old Brompton Road
The original butcher
It is here in 2012, where it all started; an Italian butchery and
restaurant in the heart of West London where we wanted to share
with our customers our deep love for Fassona beef.
Fassona is an extremely valued breed from the Piedmont region of
Italy that has, on average, just one tenth the fat of other breeds.
We personally select the animals in the byre: guided by the
timeless experience of our farmers, we check the withers, legs,
muscles and fat growth to ensure the very best quality for our
meats. Our slow cooking techniques favour the meat of heavier
and older animals that have stronger flavours and texture, so we
only buy animals aged for at least four years, and then dry age and
butcher all the meat in-house here at Macellaio.
We age the meats in humidity and temperature controlled cellars
over a period of six to nine weeks, during which time the naturally
occuring enzymes begin to work their magic by deepening the
colour, relaxing the texture and intensifying the flavours.
BATTERSEA
Northcote Road
The cosy family butcher
Macellaio in Northcote Road tells the fourth chapter of our story.
As in our other restaurants, the philosophy here is the same: we
select only products of excellence from Italy, looking for the best
quality and true tradition behind the ingredients.
The menu here is once again focused mainly on our wonderful
meat and offers a variety of raw beef, charcuterie and offal as well
as delicious cheeses, pasta and a quite extended selection on
Italian wines. Macellaio Northcote Road is located in a genteel
residential area of Battersea, just a few minutes from Clapham
Junction train station and offers a wine bar with a large selection of
wines from all around Italy, cocktails and aperitif such as Aperol
and Campari Spritz. We invite you to come and enjoy a true
experience of a cosy Italian dinner with us!
CLERKENWELL
Exmouth Market
The butcher goes fishing
Our second restaurant, Macellaio RC, located in vibrant Exmouth
Market, goes back to our origins. We take the idea of the real
butcher preparing his meat on his counter whilst showing his
guests his ability to expertly season and treat the meat.
The preparation can be either small course or main course, giving
the guests the chance to taste different dishes in a tapas style.
The peculiarity of this Macellaio is the additional processing of red
tuna - the only warm blooded fish in the world with much in
common with Fassona - which is also butchered in four quarters; a
red meat that comes from the bottom of the sea.
MILANO
Via Fiori Chiari
The butcher goes home
For us, Milan is our starting point. We tell the stories of our food,
the products and the men behind them through a menu that shows
the experience we have gained during our 5 years in London.
... waiting grows your expectations ...
This is why the dry ageing process is the main protagonist of most
of the dishes we present to the table.
The large wine list showcases labels from all around Italy with a
great focus on Piedmontese wines, whilst the dishes are carefully
selected to represent the philosophy of Macellaio RC at its best.
BANKSIDE
Union Street
Pissa, not pi=a
Our restaurant near Borough Market is our most ambitious yet.
Here, we have gone back to our roots to discover the authentic
taste of a Ligurian bakery, paying particular attention to a form of
pizza from Genova known as "pissa" with an ancient history that
predates even the most famous Neapolitan style. Pissa was created
in honour of the great Admiral Andrea Doria in the first half of the
14th Century, and its name is pronounced with an "S" instead of
the more commonly known "Z". The dough for our pissa is made
from exceptionally strong wheat flour and our very own sourdough
yeast culture. As with meat and fish, time is always our best
companion, so we allow our dough to rise slowly at cold tempera
tures for between 60 and up to 90 hours, depending upon the
weather: this long maturation gives a crispier crust, enhances the
flavour and creates a more digestible pissa.
FITZROVIA
Store Street
The butcher at the petrol station
At Number 6 Store Street in Bloomsbury, there once stood the biggest
petrol station in central London. Vintage cars negotiating the little gate is
still visible, in a wonderful mural at the front of the building that also
depicts the Duchess of Bedford also known as 'the Flying Duchess',
famous for her battle in favour of women's right to vote. In this incredible
place, where you can still absorb so much of London's history, Macellaio
RC opened its fifth restaurant, the second 'Butcher's Theatre' after
Union Street in Southwark The interior design retains the look of an old
garage, with some details of the petrol station in honour of the history of
this wonderful venue. The butcher's counter and the dry ageing cellar
dominate the entrance of the restaurant and the menu offers our diners
every single variation of our beloved Fassona beef, together with eight
different pizzas to remind us of our Italian origins. Each pizza is made
with three different types of flour and mixed with Ferrarelle sparkling
water to help the dough rise naturally. The quality and research of the
right products are always at the heart of Macellaio RC.
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