A butcher shop since 1921. This indication of the shop’s unparalleled quality can be found right in the sign above Luca Menoni’s central stall: the assurance which time and longevity give to a business that has grown over the decades, through historic transformations and generational evolutions. In fact, Luca represents the third generation of the business: from its establishment in 1921 by Guido Fanfani to Menoni’s arrival in 1935, when Luca’s father, engaged to the owner’s daughter, began working behind the counter. All the way up to...
The rest is history and takes us directly to Luca and the present day. The meats that one finds at the Menoni butcher shop are the product of experience and of the careful selection of breeders and breeds. After all, since its foundation, the shop has always focused on finding the highest quality veal calves, from local breeders, who inspect them and decide when to butcher them in order to ensure the ideal conditions.
These methods and teachings have been passed down through the generations and perfected over time, with the declared mission that: “Consuming quality meat means using everything, without leaving any waste. In this way we regain quality of life.”
A concept that’s in line with Luca and his team’s philosophy, a team made up of seven professionals and master butchers: “When we purchase meat, we’re doing something very important for our lives. And it’s just as important when it’s prepared for sale.” What more is there to say? In the equation that the Menoni butcher shop solves brilliantly everyday, the quality of the meat is inextricably linked to the animal’s quality of life, the quality of the breeder, and, finally, the quality of life of the consumer.