Motta

Butchery

A story of family,
respect and passion.

is Piedmontese
meat
selected dry-aged beloved

It all begins in Piedmont. Rolling hills and deep silence.  Our meat comes from here. The cattle are raised naturally, just as they were in the past.

Sergio Motta visits the farms every week.
Check the condition of the animals and their living spaces. Assess their growth and nutritional status.
It's a gesture he has always made, having learned it from an early age in stables and farmhouses.

There is a butcher’s shop in the heart of Inzago.

Get directions

Opening hours

This is an artisan workshop where time is an ingredient. Here, everything is done by hand, carefully observed and precisely cut. Each piece of meat is hung in our Cellar of Dreams, a temperature-controlled space where it slowly matures, refines and softens, becoming full of flavour. We produce our cured meats and hams with the same level of attention to detail. No shortcuts. No compromises.

Three generations.
Handcrafted cuts.
Handcrafted cured meats.
Slow dry-ageing.

The restaurant’s menu is all about meat.

Get directions

Opening hours

Our restaurant is designed for those seeking an authentic yet refined dining experience. Imagine the warm atmosphere of a large, lit fireplace and the aroma of meat filling the room. Here, every dish is made using our speciality: meat.

Our most popular dish is the bisteccone, which is cut to order in front of you from meat that has been aged in our cellar. It is then cooked on the grill and served with pride.
In summer, you can dine under the stars in our courtyard, where time slows down and you can savour every bite.

Tradition.
Ethics.
Craftsmanship.
Respect.

Of animals, of our customers, of our craft. 

We believe that true luxury lies not in appearances, but in the authenticity of what we bring to the table.
Because when quality is there, you can taste it. And you remember it.