From Puglia to Piedmont, butcher shops with kitchens are becoming one of Italy's most popular carnivorous experiences.
History and format
The embers always tell a story. An ancient language made up of crackling sounds, where meat becomes a ritual. In the dining rooms of Il Mannarino, every cut, every grill, every forkful is a story that tastes of Puglia, Piedmont, Abruzzo, but also of the present and the future. It is the story of an Italy that has never stopped putting conviviality at the center, and which today is expanding with passion and courage: two new openings, in Varese and Alassio, continue a gastronomic journey that began in 2019 by Gianmarco Venuto and Filippo Sironi, which in just a few years has become one of the most recognizable carnivorous experiences in Italy.
Two new establishments that are not just restaurants, but gateways to a world where the butcher returns to being a central figure in social life. Where the counter is the menu, meat is the star, and the Mannarino—that ancient knife, now a metaphor for experience and trust—is the trusted guide for customers hungry for quality. To call them simply “butcher shops with a kitchen” is an understatement. Il Mannarino is an identity project that blends popular roots and contemporary spirit. Here, you don't order at random, you choose with your heart—or rather, with your stomach—looking into the eyes of those who cut, advise, and grill. It is a throwback to a model of trust, that of the “neighborhood shopkeeper” who knows the customer's tastes and anticipates them. But with the addition of a modern approach that focuses on aesthetics, supply chain, and work philosophy.
The proposal
The atmosphere is that of an extended family table, with wooden tables, steaming dishes, and Italian singer-songwriters playing in the background. Le bombette pugliesi – small delicacies of meat stuffed and rolled with flair – are prepared by hand every day. The “grandmother's meatballs” simmer patiently in tomato sauce. Arrosticini from Abruzzo, Zampina di Sammichele, Piedmontese Fassona beef tartare, and a spectacular selection of ribeye and T-bone steaks complete an offering that will satisfy any meat lover. All washed down with a sincere, robust Primitivo, capable of pairing perfectly with any grilled dish.
The evening experience is the highlight: you choose your meat directly from the counter, in a ritual that is more like a conversation than an order. “Chosen, cut, grilled” is not a slogan, but a daily gesture, repeated with care and respect. At lunchtime, the business lunch satisfies those who work, with quick but balanced dishes, crispy taralli, fragrant bread, and a welcoming atmosphere that does not give in to the passing of time. Those who prefer the quiet of their own homes are not left empty-handed: Il Mannarino's online butcher shop serves all of Italy, delivering its selections to your doorstep without losing any freshness.
Unlike many businesses built solely on branding and storytelling, Il Mannarino has put its production ethics down in black and white. The “Il Mannarino Regulations,” drawn up by the founders themselves, coordinate and monitor all activities related to meat: from selected farms to animal welfare, to the control of every stage of processing. It's a document that embraces the European “Farm to Fork” philosophy, a sustainable agri-food transition that prioritizes quality, fairness, and the environment.
The choice of small Italian producers is not nostalgic, but strategic. It means guaranteeing truly good, healthy meat that respects the land and those who work it. It means building a gastronomic narrative where nothing is left to chance, and every element—from the steak to the waiter's smile—contributes to a recognizable identity. However, Il Mannarino's strength does not end with the quality of its meat. The project has built a human business model, where the team is the protagonist and an integral part of growth. Every year, all employees participate in immersive retreats in nature, designed to disconnect from routine and rediscover the meaning of collective work. Away from roles and cell phones, listening, respect, and participation are cultivated. And everyone returns to work with more motivation and awareness.
A corporate culture that makes a difference, especially in a restaurant industry often marked by grueling shifts and poor resource utilization. Here, the team is family, and every customer becomes part of it, even if only for the duration of a barbecue. With the new openings in Varese and Alassio, Il Mannarino now has 20 shops: a growing network that also includes a workshop in Monza and an online butcher's shop operating throughout Italy. From Lombardy to Liguria, passing through Piedmont, Emilia, and Veneto, the brand continues to expand intelligently, without losing sight of the heart of the project.
Because the true strength of this “butcher's shop with a kitchen” lies precisely in its ability to combine past and future, tradition and entrepreneurial spirit, conviviality and respect for raw ingredients. It is a place where meat reigns supreme, but the customer remains king. And where every dish—like every good story—is best enjoyed together.
