The story
In Bellinzago Lombardo, Macelleria Motta is both a restaurant and a butcher shop rooted in three generations of tradition. The story begins in the rolling hills of Piedmont, where the Motta family sources their prized Piedmontese beef. Sergio Motta personally visits the farms each week, checking the animals' conditions and feed, a practice he learned as a child among the stables and farmhouses. This direct, hands-on approach is the foundation of everything they do.
At the heart of the operation is the "Cellar of Dreams," a temperature-controlled aging room where every cut is hung to mature slowly. The process is entirely manual: the meat is observed, cut with precision, and allowed to develop deep flavour and tenderness. The same care goes into their homemade salumi and prosciutto, crafted without shortcuts. This commitment to artisan butchery is what makes the dining experience here so distinct.
The restaurant is designed for those who love meat in its truest form. The menu is a celebration of Piedmontese cuisine, featuring everything from a triple-tasting fine tartare of Piedmontese beef to a classic Monday-night bollito misto, served from a traditional trolley. The signature dish is the "bisteccone": a large cut sliced at the table from the aged quarter, then grilled over the fire and served with pride. For a deeper exploration, the chef's tasting menu offers a four-course journey through Sergio Motta’s meat, balancing tradition and innovation. The warm atmosphere, with a large fireplace and an outdoor courtyard for summer dining, makes it a place where the focus is squarely on the plate. This meticulous approach to the craft earned Macelleria Motta a Michelin Recommended distinction, a natural recognition of their dedication to quality.
Recognition
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