Panino Italiano Magazine

Why meat has a future even if the world grows a vegan consciousness

Panino in English by Emeline Dany 12/06/2020

With the exception of traditional cuisine, Capitals’ food scenery is made of trends. 

Nowadays, innovation is necessary for a society always looking for new stimuli and discoveries.

By Emeline Dany

Though, over the past few months, there is a trend that no one was expecting. 

While vegan food maintains its sellouts and meat analogue is spreading, genuine meat is undergoing a revamping of identity. 

In Milan the openings do not lie:

. El Carnicero (specialized in Argentinean meat) is opening its third restaurant.

. El Porteño opened 2 new restaurants last year. 

. Beginning of the year, everyone has been talking about Salt Bae venue in Milan, potentially here to open a grill restaurant. 

So why red meat is not over as everyone thought? 

And why the butcher shops are becoming the new fast casuals?

While there is a trend for fit people to eat only white meat (chicken mainly: less fat, less prone to cancer), the customer of our times seems to privilege single portions, already seasoned/ready to cook and vacuumed. 


Well in a capital like Milan…

1. Families tend to be made of one/two persons maximum, an entire chicken or roast beef won’t be suitable for a single meal.

2. People prefer to eat smaller portions to taste different recipes. 

3. People want to eat special things but not spend hours in cooking preparation. 

4. Often people don’t plan when they will be eating home, so vacuumed meat has the pros not to deteriorate immediately.

5. People tend to live in smaller apartments, with unequipped kitchen. They prefer to eat outside the smelly or long preparation foods (grilled meat, fried food…). Warming vacuumed bag in water prevents from bad smells at home. 

6. But above all, people also tend to eat less meat, so when it happens, they desire to eat something tasty and juicy. 

>> Is there a more trustable place to eat quality fresh meat than in a butcher shop or to eat tasty meat than in a restaurant specialized in meat grilling techniques? 

In some countries like the UK, France, Portugal… it’s been trendy for years now to directly eat meat in butcher shops. 

In Milan, the historic Macelleria Pellegrini is known only by a few, but still a tasty experience if you’re ready to eat standing. 

Macelleria Popolare in Naviglis’ market is offering traditional recipes in a street food format paired to a sustainable concept of only “grass fed” meat. 

Il Mannarino made its success during the COVID lockdown by delivering ready-to-cook meat.

Last week, Carne realized its opening via zoom platforms and decided to offer a menu with only one typology of beef cut. 

This leads to the conclusion that meat does have a future

It looks either: 

.  specialized (butcher shop format, offering quality and trust),

. or “special” (tasty experience around meat: Argentinean restaurants with tango performance, Japanese grills incorporated in your table…). 

Emeline Dany

Emeline Dany

Food Strategist

Francese, appassionata di cibo e design. 

Dopo 10 anni nell'industria come project manager nel miglioramento dei processi e il change management, decide di specializzarsi in Food Strategy. 

Convinta che si impari tutta la vita, dopo un master in Management & Marketing in una grande école francese, e una formazione in Design d'interni allo IED, ha avuto l'opportunità di partecipare al primo master in Food Design della SPD, lanciato per l'EXPO 2015. Ha seguito anche i corsi sommelier dell’AIS.

Nel 2016, sviluppa la sua propria metodologia di consulenza per progettare customer solutions a 360 gradi e si mette in proprio.

Insegna allo IED “ how to design a food experience” dal 2017. 

Nel 2018, avvia La Baghet, un concetto di eno -boulangerie su ruote e di organizzazione di eventi francesi (catering, corsi di cucina, degustazione). 

Scrive le sue esperienze di foodie sul suo sito e profilo instagram @lescalopemilanaise

Il suo sogno:

"Contribuire a rendere il mondo più bello per tutti attraverso il cibo".

>Per il consumatore: migliorando il suo quotidiano grazie ad esperienze gradevoli.

>Per l'imprenditore: assistendolo nella realizzazione del suo progetto di aprire un locale, pensando ai piccoli dettagli che fanno la differenza.

>Per il produttore: promuovendo la tradizione e il cibo di qualità.

English version

French, in love with Food & Design.

After 10 years in the industry field, as Project Manager in charge of Change Management & Product Launch, she decided to specialize in Food Strategy.

A lifelong learner, after earning a Master's degree in Management & Marketing and completing an Interior Design program , she had the opportunity to attend the first Master's program in Food Design, launched for the EXPO 2015 by the Scuola Politecnica di Design in Milan.

​In her free time, she also attended Sommelier courses.

In 2016, she created her  own methodology to provide food strategy consulting and design 360° solutions adapted to clients’ needs.


Because today’s customers get bored more easily and tend to be less loyal than in the past.

Because we live in a world where advertising and interior design are not enough to make a restaurant or a food retail concept successful.

Because nowadays, it's essential to design not only the space but the food and experience we offer to our customers.

Since 2017, she teaches “ how to design a food experience”  in IED school.

In 2018, launched La Baghet, a concept of eno-boulangerie on the wheels  and organization of french style events (catering, corsi di cucina, degustazione).

She writes her foodie experience on her site and insta profile: @lescalopemilanaise.

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