Four in one at “Damini Macelleria & Affini”: they sell sublime meats (Limousine, Charolaise, Rubia gallega, Wagyu, Highlands) with immaculate beef aging (from 40 to 100 days); a cheese counter with rare aromas; a gourmet boutique with top quality enogastronomy; and a restaurant masterminded by Giorgio Damini, specialized in creations in which the ingredients, even though often treated in an innovated way, are never deformed.
His work in tandem with his brother Gian Pietro – who chooses the slaughterhouses and the variety of butchering – is concentrated on the meat (also rabbit and poultry), which characterizes all of their main dishes and which make up the most characteristic sampling menu in the establishment (La Nostra Carne) always interspersed by something extra which arrives from the kitchen. Quicker, but always significant are the combinations of 5-8-11 courses which Giorgio Damini designs with his sous-chef Serena Saccarola (who is also responsible for the patisserie) choosing from the daily meat and the seasons of the moment. Cold cuts are always present on the counter, the knife-beaten tartar, the traditional stracotto and the modern Damburger served on a bed of potato puree.
The restaurant hall is separated from the shop area by an exhibition of the best among the thousands of wine labels from the cellar: if you do not choose to be served by the glass, you can choose your bottle directly (advised by the chef, if requested, pricing is fair).
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