Imagine getting lost in the narrow streets of a sunny old town in the deep South. Imagine baroque friezes and lime-painted walls. Imagine the sound of your footsteps on the ancient chianche of a city that many call "the pearl of the Itria Valley", Martina Franca; imagine raising your nose upwards and breathing in scents that immediately take you back to your childhood, to those long Sunday tables spent with your family. Now imagine that there, a few steps from what is the Basilica, which everyone simply calls "San Martino", there is a shop: overhanging the entrance door large stone letters that make up the words "Macelleria Centro Storico".
Cross the threshold and stop: in front of your eyes a large, rich counter with fresh and genuine meat; above, hanging, those you immediately recognize as the famous Capocolli di Martina Franca and, at the bottom, cold cuts and cheeses that capture the palate from the first glance.
Behind the counter, Angelo is ready to welcome you: stop, take the time to chat, discover his story. He will tell you about a story that is much older than the shop: he will tell you about years, started with adolescence, spent cutting, preparing, serving; he will tell you about an ancient artisan trade that has been handed down from generation to generation, from master to apprentice, and which today allows him to know meat, deeply.
This is how Angelo learned the ancient art of maturation and all the secrets of butchery, so much so that he produced artisan cured meats that are an expression of ancient knowledge. In his shop, Angelo will tell you that he has chosen to offer only good, genuine and selected meat. Merit, he says, of the choice to rely on farms that are based on respect - for times, ways, for life - and attention to every detail. Now the last effort: imagine the flavor of the bowler hat, the Apulian street food par excellence; take a world tour between the Prussian Manzetta, the Spanish Galicia, the Finnish Sashi, the Picanha Scottona; allow yourself the luxury of falling into temptation with a slice of Capocollo Martinese or discovering the ancient roots of the bran loaf, whose recipe was being lost.
Now we reveal a secret: mark this address, Via Giuseppe Garibaldi - Martina Franca.
And tell us how reality sometimes overcomes fantasy.
Cross the threshold and stop: in front of your eyes a large, rich counter with fresh and genuine meat; above, hanging, those you immediately recognize as the famous Capocolli di Martina Franca and, at the bottom, cold cuts and cheeses that capture the palate from the first glance.
Behind the counter, Angelo is ready to welcome you: stop, take the time to chat, discover his story. He will tell you about a story that is much older than the shop: he will tell you about years, started with adolescence, spent cutting, preparing, serving; he will tell you about an ancient artisan trade that has been handed down from generation to generation, from master to apprentice, and which today allows him to know meat, deeply.
This is how Angelo learned the ancient art of maturation and all the secrets of butchery, so much so that he produced artisan cured meats that are an expression of ancient knowledge. In his shop, Angelo will tell you that he has chosen to offer only good, genuine and selected meat. Merit, he says, of the choice to rely on farms that are based on respect - for times, ways, for life - and attention to every detail. Now the last effort: imagine the flavor of the bowler hat, the Apulian street food par excellence; take a world tour between the Prussian Manzetta, the Spanish Galicia, the Finnish Sashi, the Picanha Scottona; allow yourself the luxury of falling into temptation with a slice of Capocollo Martinese or discovering the ancient roots of the bran loaf, whose recipe was being lost.
Now we reveal a secret: mark this address, Via Giuseppe Garibaldi - Martina Franca.
And tell us how reality sometimes overcomes fantasy.
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