MACELLERIA CALLEGARI Description
The Callegari Butcher was born in 1961 thanks to the "Grandfather" Umberto, who immediately concentrated on the search for quality and excellence in Piacenza.
In 1998, his son Claudio and his wife Donatella took over the business, following in the footsteps of his father, deepening the study of the products and meats he trades.
In 2012, thanks to the intuition of Claudio and his son Fabio (who took over the family management), La Macelleria also became an "informal" restaurant, a meeting point for lunch and dinner in a convivial and homely atmosphere.
The constant search for quality and excellence ranges both on a provincial and national level, reaching as far as the overseas territories.
Claudio thanks to his passion for continental and intercontinental meats soon earns the title of "The Butcher", which sees him as one of the pioneers of the sale of them (eg Wagyu, Black Angus, Galician ...) both in store and online.
In 1998, his son Claudio and his wife Donatella took over the business, following in the footsteps of his father, deepening the study of the products and meats he trades.
In 2012, thanks to the intuition of Claudio and his son Fabio (who took over the family management), La Macelleria also became an "informal" restaurant, a meeting point for lunch and dinner in a convivial and homely atmosphere.
The constant search for quality and excellence ranges both on a provincial and national level, reaching as far as the overseas territories.
Claudio thanks to his passion for continental and intercontinental meats soon earns the title of "The Butcher", which sees him as one of the pioneers of the sale of them (eg Wagyu, Black Angus, Galician ...) both in store and online.
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