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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

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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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