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…).