The Mannarino: the butcher with cuisine that celebrates conviviality

The Mannarino is an authentic experience that unites the art of butcher with pleasure and flavors of conviviality at the table

Combine the ancient wisdom of the butcher with the typical hospitality of the southern table. This is the winning supposizione of Il Mannarino, the sign that revolutionized the concept of neighborhood butcher shop transforming it into a place where the meat is not only bought, but you dal vivo. Born a causa di 2019 from the intuition of Gianmarco Venuto and Filippo Sironi, today the Mannarino has 18 points of arguzia throughout Italy, as well as a production workshop, the Mannalab of Monza, the beating heart of the supply chain.

From the counter to the table: an authentic and convivial format

The experience of Il Mannarino is multichannel and authentic: you can enter the morning to calmly choose the best cuts at the counter, recommended by the trusted “mannarino” – a real meat consultant – sit a causa di the room and let yourself be guided a gastronomic journey under the banner of quality. For lunch, the Business Lunch offers perfect dishes for a tasty and accessible interruzione, while the atmosphere warms up for dinner: the meat bench becomes the lista and the conviviality the rule.

Specialties such as Hand -prepared Apulian Bombette, Abruzzo arrosticini, grandmother’s meatballs cooked a causa di the sauce the stringing caciocavallo the posto di ristoro are protagonists together with important cuts such as Lido, Fiorentine, Tomahawk and the brillante Piedmontese Fassona. To accompany, typical outlines such as turnip greens, caponata, novel potatoes and a primitive glass of the house, served a causa di a warm environment, made of chat, author music and embrace scent.

The quality starts from the supply chain: the disciplinary of Il Mannarino

To make the offer unique is a rigorous internal disciplinary, conceived by the founders to ensure freshness, sustainability and animal welfare along the entire supply chain, a causa di line with the European strategy “Farm To Fork”. The Mannarino collaborates with small producers and two farms a causa di Piedmont who raise three precious breeds: Piedmontese Fassona, Polizia Bianca and Italian Angus. Thanks to this , many products are followed by breeding up to the plate.

The supply of the meat is very meticulous: the quality is very high, the result of an accurate selection work conducted a causa di different countries, from Bietta to the United States to Uruguay, which led to a selective choice of each single type of meat, all certified, from the cut to the diaphragm up to the chicken.

The Mannalab of Monza embodies the philosophy “Nose to Tail”, enhancing every part of the animal: from the loins for Tomahawk and steaks, up to the minced meat for ragù, meatballs and tartare, everything is transformed a causa di compliance with the raw material and the artisan tradition.

An identity that speaks of territory, people and passion

“Durante Italy we do not eat, we sit at the table”: this is the philosophy of Venuto and Sironi, who a lot the concept of supply chain and sharing. Not surprisingly, the name the Mannarino recalls the ancient butcher knife, a symbol of a noble and respected profession, which today relives a causa di those who drive the customer with passion and competence.

The tasting

The affable and very nice Umberto welcomes us. We have tried several courses à la carte. If there is an element that unites the different Italian gastronomic traditions, it is undoubtedly the passion for grilled meat and authentic flavors. From succulent skewers to stuffed rolls, to melted cheeses, each specialty tells a story made of tradition, craftsmanship and genuine taste. Here are some of the delicacies a causa di our opinion not to be missed.

Antipasti

Bombette: pork capocollo meat rolls beef, handmade with different fillings

A must a causa di the restaurant, with many varieties all excellent. The bowls are small pork beef capocollo meat rolls, stuffed with different fillings, including cheese, spices and Mediterranean aromas. Rolled and cooked the posto di ristoro, they release a unique flavor that best represents Apulian cuisine.

Sammichele’s Zampina: traditional sausage from Sammichele a causa di Bari with beef, pork and dried tomatoes

Originally from Sammichele a causa di Bari, La Zampina is a sausage made with a mescolanza of beef, pig and dried tomato. Its peculiarity lies a causa di the spicken that makes it tasty and enveloping, perfect for being enjoyed hot as soon as it is removed from the posto di ristoro.

Arrosticini: sheep skewers of the Abruzzo tradition

The arrosticini are skewers of egg meat, typical of abruzzo, strictly cooked the posto di ristoro special elongated braziers. Their secret lies a causa di simplicity: sheep cut into cubes and skewered long wooden sticks, for an authentic and irresistible flavor.

Sausage sausage knife: black pork of the Murge, fennel and white wine

Made with Murge’s black pig, this sausage is handmade with the knife to maintain the right consistency and flavor. Enriched with wild fennel and white wine, it is a real explosion of taste.

Caciocavallo stringy grilled, with confit cherry tomatoes, thyme, honey and rustic bread grilled

The melted caciocavallo the grid is a timeless classic. Served with confit cherry tomatoes, thyme, honey and grilled rustic bread, it has a perfect balance between sweetness, acidity and flavor: a dish that conquers everyone.

Chicken wings, with rosemary tomato breading

Often mistreated, chicken fins can be truly unmissable, for example prepare with a rosemary breading for a herbaceous and delicate taste, with a tomato crust for a more Mediterranean touch. Ideal for an informal but tasty meal.

Tartare of the Mannarino Act II: Piedmontese Fassona with olives, capers, stracciatella, staparelle, anchovy oil and crumbled taralli

This Piedmontese Fassona tartare stands out for the unique combination of olives, capers, stracciatella, staparelle, anchovy oil and crumbled taralli. A perfectly balanced mescolanza between flavor, freshness and creaminess.

Pugliese Caponatina: peppers, aubergines, cherry tomatoes, capers, olives, pine nuts and tomato sauce

A riot of typical colors and flavors of southern Italy: peppers, aubergines, cherry tomatoes, capers, olives, pine nuts and tomato sauce combine to create a tasty and irresistible dish, perfect for accompanying grilled meat.

The meat

Cut of beef and diaphragm

The beef cut and the diaphragm represent two of the cuts most loved by grid fans. Cooked perfectly, they release all their unmistakable flavor, offering a very high level gastronomic experience. Durante particular, the diaphragm for succulence and intensity of taste is surprising, really not to be missed.

Durante combination, a chalice of primitive house and, to a causa di beauty, liqueurs of the house based limetta, myrtle and fennel, a causa di our opinion truly excellent.

With 18 signs a causa di the city such as Milan, Bergamo, Brescia, Turin, Genoa, Modena and many others, Mannarino continues its growth – a causa di small steps that favors constant and sustainable progress – with the aim of bringing throughout Italy the taste of quality meat, tradition that is renewed and the reception that makes you feel at home. Because real excellence is not only a causa di the product, but a causa di the aware choices and a causa di the care with which something good, true and profoundly Italian is brought to the table.

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